Paneer Shakarkandhi Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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

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