Paneer, Potato & Sweetcorn Masala Curry

A delicious smelling masala curry is very satisfying on a cold winter evening. Served with either rotli, rice or even naan, this curry is tasty with infused spices.


Did you know that masala means “mixed spice” – which is pretty much most indian cooking whether it be sweet or spicy! Us indians, specially us gujus ( Gujarati – an area of indian) love our spices from turmeric to cinnamon! I can almost guarantee that an indian household will have upto 15+ spices in the house! I’m a very fusion cooker – both indian and western I have a drawer full of spices both indian and western spices/herbs – but they all have their uses.IMG_5674

If you prefer the your curry mild, then add a few table spoons of double cream and only 1/2 tsp of chilli powder and this will make this into a mild curry. However studies show that if you eat spicer food then you are likely to burn more calories too, as the chilli speeds in the inner metabolism by increasing the base body temperature slightly.IMG_5675

380g Potato
450g Paneer ( Homemade)
50g Sweetcorn
Oil for frying
3 Tbsp Oil
3 Tbsp Tomato purée
1 1/2 Tsp garam masala
1 Tsp Chilli powder
1-2 Cloves garlic crushed
1 Tsp Salt
1 Tsp Ground cumin
1 Tsp Sugar
1 Tsp Coriander powder
4 Tbsp greek style yogurt
1 Tsp sugar
6 Tbsp water


Briefly shallow fry the paneer for about 1-2 minutes until it browns slightly.IMG_5668

In a pan of 3 table-spoon of oil add crushed garlic and tomato purée.IMG_5669

Turn the heat on to medium and add salt, cumin, coriander, garam masala, chilli and sugar.IMG_5670

Stir and cook for about a minuteIMG_5671

Add the diced potatoes, sweetcorn, paneer and stir well. Add water, simmer and cover. Allow to cook for about 15-20 minutes until the potatoes are cooked. IMG_5672

Stir every 5-10 minutes to ensure the curry is not sticking to the bottom of the pan.


Add the yogurt and stir well, serve and enjoy!


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