Beetroot and paneer curry

Beetroot and paneer curry
  • Serves icon Serves 4
  • Time icon Ready in 1 hour

Paneer is an Indian cheese used here in a vegetarian curry recipe. Serve with warm naan bread for the mop up.

Nutrition: per serving

Calories
383kcals
Fat
18.7g (10.3g saturated)
Protein
14g
Carbohydrates
36.3g (15.6g sugars)
Fibre
8.8g
Salt
1.1g
Calories
383kcals
Fat
18.7g (10.3g saturated)
Protein
14g
Carbohydrates
36.3g (15.6g sugars)
Fibre
8.8g
Salt
1.1g

Ingredients

  • 1 large onion, chopped
  • Groundnut oil
  • 1 tsp black mustard seeds
  • 1 tbsp coriander seeds
  • ½ tbsp cumin seeds
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 1 cinnamon stick
  • 2 large waxy potatoes, chopped into chunk
  • 500ml vegetable stock
  • 4 tbsp desiccated coconut
  • 10 fresh or dried curry leaves
  • 500g chopped cooked beetroot
  • 200g paneer
  • Steamed rice
  • Chopped coriander
  • Lime wedges

Method

  1. In a large pan, fry the onion in a little groundnut oil for 10 minutes until softened. Add the mustard seeds, coriander seeds, cumin seeds, ground turmeric, chilli powder and cinnamon. Fry for a few minutes until the mustard seeds start to pop.
  2. Add the potatoes. Pour over the stock, desiccated coconut and curry leaves. Simmer for 30 minutes until the potatoes are tender (add more water if necessary). Stir in the beetroot.
  3. Meanwhile, cut the paneer into large cubes and fry for 5 minutes in a little oil, turning, until golden. Tuck these into the curry for the last 5 minutes of cooking. Serve with steamed rice, chopped coriander and lime wedges to squeeze over.

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