Paneer Shakarkandi Curry

Paneer Shakarkandi Curry


7 people made this

About this recipe: A light, colourful curry that is very quick and easy to make, this is packed with antioxidant-rich vegetables. Sweet potatoes, in particular, are an excellent source of beta-carotene and vitamin C, and have a higher vitamin E content than any other vegetable. Serve with paratha or naan.

Maggie Pannell

Serves: 4 

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 500g shakarkandi (sweet potatoes), peeled and cut into chunks
  • 1 tbsp mild curry powder
  • 1 tbsp finely chopped fresh ginger
  • 400g chopped tomatoes
  • 100ml vegetable stock
  • 150g shelled fresh or frozen peas
  • 250g paneer, cut into 1.5cm cubes
  • 2 tbsp chopped fresh mint

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat the vegetable oil in a large frying pan and fry the onion and garlic gently, stirring occasionally, for 4–5 minutes until softened.
  2. Add the sweet potatoes and stir-fry for 2 minutes, then stir in the curry powder and ginger and cook for 30 seconds.
  3. Stir in the tomatoes with their juice and the stock. Bring to the boil, then reduce the heat, cover and cook gently for 12–15 minutes until the sweet potato is tender.
  4. Stir in the peas and simmer for 3 minutes, then add the diced paneer and cook for a further 2 minutes until heated thoroughly. Season to taste, scatter over the chopped mint and serve hot.

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Reviews (1)


Excellent recipe. Must try at home - 07 Jan 2011

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