- 2 tbsp olive oil
- 220g/8oz paneer, cubed
- 2 onions, finely sliced
- salt and black pepper
- 2 garlic cloves, crushed
- ½-1 tsp chilli flakes
- 1 tbsp mild curry powder
- 250g/9oz floury potatoes, peeled and cut into small cubes
- 200g/7oz tinned tomatoes
- 500ml/18fl oz vegetable stock (made from stock cube)
- 200g/7oz rice
- Heat a saucepan or large (lidded) frying pan over a medium heat. Add the oil and once hot fry the paneer for two minutes on each side, or until the cubes are coloured. Remove from the pan and set aside.
- Now add the onions with a pinch of salt and gently fry until golden-brown. Once golden, add the garlic, chilli flakes, curry powder and two tablespoons of water. Gently fry for a further two minutes over a low heat. Stir in the potato.
- Pour in the tomatoes and the stock, bring to a simmer, cover with a lid and simmer gently for 15 minutes, or until the potatoes are completely soft and the sauce has thickened.
- Meanwhile, cook the rice according to packet instructions.
- Add the paneer to the curry and stir through, making sure it is well coated in sauce. Heat through for 3-4 minutes then serve with the rice.