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Paneer Shakarkandhi Curry Recipe

Paneer Shakarkandhi Curry is a popular Indian Curries
Author :
On :
Thursday, 16 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1 tbsp - vegetable oil
  • 1 - onion, chopped
  • 2 - Garlic cloves, crushed
  • 500 gms - shakarkandi (sweet potatoes), peeled and cut into chunks
  • 1 tbsp - mild curry powder
  • 1 tbsp - finely chopped fresh Ginger
  • 400 gms - chopped Tomatoes
  • 100 ml - vegetable stock
  • 150 gms - shelled fresh or frozen peas
  • 250 gms - paneer, cut into 1.5 cm cubes
  • 2 tbsp - chopped fresh Mint
  • How to Make Paneer Shakarkandhi Curry:

    1. Heat the vegetable oil in a large frying pan and fry the onion and garlic gently, stirring occasionally, for 4-5 minutes until softened.
    2. Add the sweet potatoes and stir-fry for 2 minutes, then stir in the curry powder and ginger and cook for 30 seconds.
    3. Stir in the tomatoes with their juice and the stock.
    4. Bring to the boil, then reduce the heat, cover and cook gently for 12-15 minutes until the sweet potato is tender.
    5. Stir in the peas and simmer for 3 minutes, then add the diced paneer and cook for a further 2 minutes until heated thoroughly.
    6. Season to taste, scatter over the chopped mint and serve hot.


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