Indian potato, paneer & pea curry

A pea and potato curry sauce cooked slowly and then garnished with warm toasted almonds.

Recipe «Indian potato, paneer & pea curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp vegetable oil, 540g Patak's Balti Simmer Sauce, 1 cup Campbell's Real Stock Vegetable, 700g scrubbed potatoes, diced, 1 cup frozen peas, thawed , 200g paneer cheese, cut into 1.5cm cubes, 2 tbsp slivered almonds, toasted, to serve, 1 onion, finely chopped .

Ingredients:

• 1 tbsp vegetable oil 
• 540g Patak's Balti Simmer Sauce 
• 1 cup Campbell's Real Stock Vegetable 
• 700g scrubbed potatoes, diced 
• 1 cup frozen peas, thawed 
• 200g paneer cheese, cut into 1.5cm cubes 
• 2 tbsp slivered almonds, toasted, to serve 
• 1 onion, finely chopped 

Instructions

1. Heat oil in a large saucepan, add onion. Cook over medium heat for 10 mins until dark golden brown. Add simmer sauce to the pan and cook, stirring, for 30 secs.
2. Pour the stock into the empty simmer sauce jar, put the lid on tightly and shake. Add to the pan along with the potatoes. Cover and bring to the boil then reduce the heat to medium low. Simmer for about 20 mins stirring occasionally until potatoes are tender. Add the peas and paneer to the pan and cook for about 5 mins until heated through.
3. Preheat the oven to 180C or 160C fan. While the curry is cooking, spread almonds onto an oven tray and cook for 4-5 mins until golden and fragrant. Serve almonds on the side for guests to sprinkle over their curry, if desired.