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Before you jump to Paneer and potato curry recipe, you may want to read this short interesting healthy tips about Why Are Apples So Fantastic With Regard To Your Health.
Everyone has heard the saying “an apple a day will keep the doctor away”, nevertheless the question is, is this genuinely a true statement. This is something that many men and women live by and they also ensure their children are eating at least one apple a day. This idea is known all over the world and people just take it as fact without knowing if this is actually true. In our research we have discovered why you are told to eat an apple a day and we’ll be discussing that with you here.
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To conclude, I guess an apple a day really can keep the doctor away and now you know why. In the following paragraphs we just dealt with some of the benefits of eating an apple a day. All the benefits would take us too long to include in this article, but the information is out there. I am hoping that the next time you go to the food store you find yourself getting plenty of apples. You will notice that your overall health could greatly be benefited by eating apples.
We hope you got benefit from reading it, now let’s go back to paneer and potato curry recipe. You can cook paneer and potato curry using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Paneer and potato curry:
- Take Olive oil
- Prepare 200 grams paneer
- Get Salt and pepper
- Use 1 large onion
- You need 2 garlic cloves
- You need 1 tsp chilli flakes (half it if you don’t like very spicy food)
- Use 1 tbsp mild curry powder
- Provide 3 medium potatoes
- Take 200 ml tinned tomatoes
- Take 250 ml vegetable stock
- Take Yoghurt (optional)
- Get Lime pickle (optional)
- Use Basmati rice
Steps to make Paneer and potato curry:
- Prepare the ingredients: chop the paneer and potatoes into small cubes, finely chop the onion.
- Fry the paneer in the olive oil for couple of minutes until nicely browned. Remove from the pan and set aside.
- Fry the onions with some salt and pepper until golden. Then add crushed garlic, chilli flakes, curry powder and two tablespoons of water. Fry for few more minutes over a low heat and then add potato.
- Pour in the chopped tomatoes and stock, bring to simmer, cover with a lid and simmer gently for about 15 minutes or until the potatoes are soft. The sauce should be thickened.
- Add the paneer and heat through for 3-4 minutes.
- Serve with some basmati rice. I also like to add a bit of yoghurt and lime pickle on the side. This time I had some left over chard, so I fried it and topped the curry for some extra vegetables. Enjoy!
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