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Potato And Paneer

  • Use 250g of Naaz Authentic Indian Curry paste 800grams (3-4 med/large) of Potatoes and 400grams of paneer. 
  • Add required paste to a greased pot with potatoes. Add two tomatoes to thicken gravy. 
  • Add salt to taste and top up with water and simmer until potatoes are half cooked. 
  • Add Paneer and continue for another 3-4 min. 
  • Add water if required to adjust gravy. 
  • Add cream or coconut cream or yogurt to taste ( approx 60-100ml)(optional)
  • Garnish with fresh coriander before serving. (Optional)
  • Serve with rice, naan, chapatti or pita bread.
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