Name: Indian potato, paneer & pea curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Cuisine: indian
Ingredients: 18.40 gm vegetable oil; 540g Balti Simmer Sauce; 255.00 gm Real Stock Vegetable; 700g scrubbed potatoes, diced; 250.00 ml frozen peas, thawed; 200g paneer cheese, cut into 1.5cm cubes; 40.00 ml slivered almonds, toasted, to serve; 1 onion, finely chopped

Indian potato, paneer & pea curry

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Slow-cooked pea and potato curry sauce topped with toasted almonds.

Ingredients:

540g Balti Simmer Sauce
255.00 gm Real Stock Vegetable
700g scrubbed potatoes, diced
250.00 ml frozen peas, thawed
200g paneer cheese, cut into 1.5cm cubes
40.00 ml slivered almonds, toasted, to serve
1 onion, finely chopped

Instructions:

In a large saucepan, heat oil and add onion. Sauté over medium heat for 10 minutes until onion turns dark golden brown. Stir in the simmer sauce and cook for an additional 30 seconds, stirring continuously.
Empty the simmer sauce jar and pour in the stock. Seal the jar tightly and shake well. Pour this mixture into the pan with the potatoes. Cover and bring to a boil, then lower the heat to medium-low. Simmer for 20 minutes, stirring occasionally until the potatoes are tender. Finally, add the peas and paneer, and cook for about 5 minutes until heated through.
Preheat the oven to 180C or 160C fan. Toast almonds on a tray for 4-5 minutes until golden and fragrant. Serve on the side for guests to sprinkle over their curry, if desired.

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