Paneer Potato Stew

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 250 g - potato
  • 200 g - paneer
  • 1 - coconut
  • 1/2 cup - onion, chopped
  • 5 to 6 - dry red chillies or to taste
  • 2.5 piece - cinnamon
  • 1/2 tsp - pepper corns
  • 1 tbsp - coriander seeds
  • 1 tsp - mustard seeds
  • a few curry leaves
  • 1/2 tsp - salt
  • 2 tbsp - oil
  • 3 - cloves

How to Make Paneer Potato Stew

  • Boil, peel and cut the potatoes into 1 cm cubes.
  • Take 2 tbsp of potatoes and mash; keep aside.
  • Cut paneer into 1 cm cubes.
  • Extract one cup of thick milk and 1.5 cups of thin milk from the coconut.
  • Coconut milk powder as directed on the pack or ready to use coconut milk packet may be substituted.
  • Roast red chillies, cloves, cinnamon, pepper corns and coriander seeds in 1/2 tsp of oil.
  • Cool and powder.
  • Heat 1 tbsp of oil in a pan and lightly fry the onions.
  • Add thin coconut milk, potato and paneer.
  • Add thin coconut milk and the prepared powder.
  • Add salt and simmer for 2-3 minutes.
  • Add the mashed potato and mix well.
  • Add the thick coconut milk.
  • When the stew begins to boil, remove from heat.
  • Heat the remaining oil and add mustard.
  • When it splutters, add curry leaves.
  • Add this to the stew.
  • Serve with pulao, chapatti or aapam.

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