Beetroot and paneer curry
- Published: 30 Sep 13
- Updated: 18 Mar 24
Paneer is a fresh Indian cheese, usually made from cow’s milk. We’ve used it here in a vegetarian curry recipe, packed with bright beetroot and loads of spices. Serve with warm naan for the mop up.
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Ingredients
- 1 large onion, chopped
- Groundnut oil
- 1 tsp black mustard seeds
- 1 tbsp coriander seeds
- ½ tbsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 cinnamon stick
- 2 large waxy potatoes, chopped into chunk
- 500ml vegetable stock
- 4 tbsp desiccated coconut
- 10 fresh or dried curry leaves
- 500g chopped cooked beetroot
- 200g paneer
- Steamed rice
- Chopped coriander
- Lime wedges
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Method
- 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.
- 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.
- 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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- Recipe from October 2013 Issue
Nutrition
Nutrition: per serving
- Calories
- 383kcals
- Fat
- 18.7g (10.3g saturated)
- Protein
- 14g
- Carbohydrates
- 36.3g (15.6g sugars)
- Fibre
- 8.8g
- Salt
- 1.1g
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I was just in the supermarket today, holding some beets, wondering what they would be like in a curry. Fab recipe – will give it a try!