Mushroom and Paneer Curry

Often when i think of curry i think of a really big ingredients list and a long slow cook, which is what makes curry taste so good. But sometimes you just don’t have the time or 15 spices in your cupboard.

However, this mushroom and paneer curry has less than 10 ingredients and is really quick and easy, but still full of flavour. Plus you can put what ever it is you have knocking about in it.

Paired with the equally as quick, cheats naan, this meal is ready to go in 30 minutes and really hits the spot.

Serves 4

1 large onion
15g / 1 tbspn minced ginger
2 garlic cloves
2 tbspn of your favourite curry powder
350g of vegetable stock
50ml of natural yogurt
400g of mushroom
250g of paneer


1. Chop your onion into chunks and put in a blender along with your garlic and ginger.

2. Add a little oil to a deep pan and add your onion mixture. Cook for a few minutes then add your curry powder, letting cook for a further 2 minutes or so.

3. Add your stock mushrooms and paneer and let cook for around 15 minutes.

4. Spoon in your natural yogurt and serve.

As for the nan, thank you Jaime Olivier for this one.


375 g self-raising flour
375 g natural yoghurt
1 teaspoon runny honey


1. Combine the flour, yoghurt and honey in a bowl and mix into a dough.

2. Tip onto a clean flour-dusted surface, knead until smooth, then cut into 6 even portions. Stretch and press each piece into an oval shape, then make pocket marks with your fingers.

3. Fry in a dry pan until golden brown, then flip for the other side, around 2 minutes on each side.

Serve with rice and enjoy x

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