Photo: Swathi Handique
Paneer and potato curry
11 ingredients
30 min + 30 min
Serves 4
openrecipes
Vegetarian curries are much better for your health and your wallet, plus they’re quick and simple to make – perfect for a midweek meal.
Estimated Nutrition (whole recipe, rough)
571
Calories
12g
Protein
15g
Fat
101g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Paneer | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 220g/8oz paneer
- 2 onions
- and saltblack pepper
- 2 garlic
- ½-1 tsp chilli
- 1 tbsp mild curry powder
- 250g/9oz floury potatoes
- 200g/7oz tinned tomatoes
- 500ml/18fl oz vegetable stock
- 200g/7oz rice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes