Heat the oil in a frying pan and gently fry the onion and garlic with the curry powder for 10 minutes until softened but not browned.
Meanwhile, add the potatoes to a saucepan of boiling water and simmer for 5-8 minutes until just tender.
Drain then add the potatoes to the frying pan with the tomatoes, season well, and simmer gently for 5 minutes. Keep warm.
Meanwhile, preheat the grill and toast the naan breads according to the pack’s instructions. Keep warm.
If using paneer, cut it into small pieces, mix into the curried potato mixture and heat through gently for 5 minutes, then pile onto the warmed naans. If using mozzarella pearls, spoon the potato mixture onto the naans and top with the cheese. Serve immediately, sprinkled with coriander leaves, if you like. Delicious accompanied with mango chutney.
Paneer is a mild, creamy, firm white cheese with a rubbery texture. It is often used in Indian cookery and it retains its shape during cooking. Halloumi would be a good alternative although keep a check on the saltiness of your dish, as halloumi is often well seasoned. For a dairy-free version, omit the cheese, and scatter the finished dish with toasted flaked almonds or cashew nuts. Cooked aubergine makes a delicious alternative to potato, or combine the two for a more substantial dish.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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