Recipe For Beetroot And Paneer Curry

Recipe For Beetroot And Paneer Curry

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Adhering to a good diet truly enables you to get imaginative when re-developing mainstream foods to suit your way of life. What's more, this beetroot and 'paneer' curry is simply overflowing with scrumptious hues and delectable flavors. In spite of the fact that paneer is generally cheddar, this one uses tofu rather, so it's totally vegetarian neighborly, and holds such a great amount of goodness from the beetroot, potatoes and the variety of flavoring. You could even go above and beyond and make some veggie lover naan bread to pop it up, mmmhmm!


Nutritional info per serving

  • Calories383kcals
  • Fat18.7g (10.3g saturated)
  • Protein14g
  • Carbohydrates36.3g (15.6g sugars)
  • Fibre8.8g
  • Salt1.1g


  1. 1 large onion, chopped
  2. Groundnut oil
  3. 1 tsp black mustard seeds
  4. 1 tbsp coriander seeds
  5. ½ tbsp cumin seeds
  6. 1 tsp ground turmeric
  7. 1 tsp chilli powder
  8. 1 cinnamon stick
  9. 2 large waxy potatoes, chopped into chunk
  10. 500ml vegetable stock
  11. 4 tbsp desiccated coconut
  12. 10 fresh or dried curry leaves
  13. 500g chopped cooked beetroot
  14. 200g paneer
  15. Steamed rice
  16. Chopped coriander
  17. Lime wedges



  1. 01.In a large pan, fry the onion in a little groundnut oil for 10 minutes until softened. Add the mustard seeds, coriander seeds, cumin seeds, ground turmeric, chilli powder and cinnamon. Fry for a few minutes until the mustard seeds start to pop.

  2. 02.Add the potatoes. Pour over the stock, desiccated coconut and curry leaves. Simmer for 30 minutes until the potatoes are tender (add more water if necessary). Stir in the beetroot.

  3. 03.Meanwhile, cut the paneer into large cubes and fry for 5 minutes in a little oil, turning, until golden. Tuck these into the curry for the last 5 minutes of cooking. Serve with steamed rice, chopped coriander and lime wedges to squeeze over.


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