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 Paneer, Potato and Pea Curry 

Paneer, Potato and Pea Curry or Aloo Mutter Paneer is a delicious and mouth watering recipe that is healthy, quick and simple to make – so perfect for a midweek meal. 

Psst..This recipe includes instructions on how to make your own paneer.

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Paneer, Potato and Pea Curry

So I have not been doing Veganuary but have been doing Vegetanuary.. (Roll your eyes now). I know it’s not a thing. As some of you may already be aware..i eat more vegetables then meat and am currently doing a 3 month challenge to push that even further. So far its been pretty easy. 

Talking of easy, this Paneer and Potato Curry is really easy to make. I imagine that even some of the fussiest eaters will love it too so… you should really make it. I usually serve it with roti or either brown or basmati rice.

This is a dry curry and therefore easy to transport too. I’m not suggesting that you travel with it but it would work in a lunchbox for sure.

Paneer is one of my favourite vegetarian dishes and I make it in a number of ways. The one that I guess everyone makes is something like this Chilli Paneer with Peppers. I also love Paneer Bhurji, Butter Paneer, Mattar Paneer, Kathi Rolls and this Paneer Quinoa Salad with Pomegranate and Toasted Seeds

Nowadays I tend to make my paneer at home. It just makes sense because it is so easy and also useful when the milk is about to go off and you don’t want to pour a gallon of the stuff down the sink.

All you need is:

1 litre full fat Milk 

2- 3 tbsp of White Vinegar or Lemon Juice

A fine mesh sieve or a muslin cloth

To make it, I bring the milk to the boil then lower the heat right down. I then stir in the vinegar and let it sit for a few minutes. The milk will separate into solids and liquid (whey). If the whey is not totally clear, then add a little more vinegar and stir for 2 more minutes. I then pour the contents through a muslin lined sieve and press down with a ladle to remove excess whey from the solids. I gather the muslin in my hand and squeeze out the excess liquid. I then leave the muslin in the sieve and place some weight on it – like a pestle and motor. Then I pop it in the fridge to set for an hour before I use it.

It is so easy to make and then you can use that paneer for any number of awesome dishes like this one. Ahem..

Paneer, Potato and Pea Curry

Paneer, Potato and Pea Curry or Aloo Mutter Paneer is a delicious and mouth watering recipe that is healthy, quick and simple to make – so perfect for a midweek meal. 

Course Dinner
Cuisine Indian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4


  • 2 tbsp Oil
  • 250 g Baby Potatoes cut into 1 cm thick slices
  • 220 g Paneer
  • 10 Curry Leaves Fresh
  • 1 tsp Cumin Seeds
  • 2 Onions sliced finely
  • 4 - 6 cloves Garlic adjust to taste
  • 1 inch Ginger crushed
  • 1 tbsp Mild Curry Powder
  • 1/2 tsp Turmeric powder
  • 2 Green Chillies pierced
  • 225 g Tomatoes chopped
  • 200 ml Vegetable Stock
  • 100 g Peas I prefer frozen


  1. Heat the oil in a wide pan over a medium heat. Add the potato and fry them for six to eight minutes, turning until they are golden brown all over. Remove from pan using a slotted spoon.

  2. Add the paneer to the same pan and fry for three to four minutes until golden all over. Keep an eye on it and  keep turning until gold all over. Remove from the pan and set aside. 

  3. Add the curry leaves and cumin seeds to the same pan and allow them to sizzle for a few seconds before stirring in the onions with a pinch of salt. 

  4. Cook for 6 - 7 minutes until golden. Add the garlic and ginger and cook for 2 - 3 minutes.

  5. Add the turmeric, chillies, mild curry powder and chopped tomatoes and cook for 10 minutes.

  6. Add the potatoes back in with stock and salt. Cover and simmer for 10 minutes until the potatoes are tender and the liquid has reduced. 

  7. Add the paneer and peas, and simmer for two minutes. 

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