Mary Berry’s paneer and vegetable curry is lovely with a simple side of rice

A good homemade curry is bound to satisfy those takeaway cravings plus, it’s much cheaper and healthier than ordering in.

But with so many classic recipes for chicken and meaty dishes to choose from, alternatives like creamy paneer can slip under the radar.

That said, Mary Berry has the ultimate recipe to add to your repertoire of hearty home-cooked meals.

Sharing her paneer and roasted vegetable curry formula in her “Simple Comforts” series, the beloved British chef said: “Paneer is a fresh Indian cheese that does not have a strong flavour but stays firm when roasted.

“It combines beautifully with the vegetables in this delicious curry. Lovely served with some cooked rice.”

READ MORE: Cook ‘crispy and deliciously golden’ Brussels sprouts in the air fryer – recipe


Serves four to six:

  • Four tablespoons of sunflower oil
  • One cauliflower, broken into florets
  • 300g sweet potato, cut into 2cm (¾in) dice
  • 225g paneer, cut into 2cm (¾in) dice
  • Two white onions, sliced
  • A knob of fresh root ginger, peeled and grated (around 3cm)
  • One tablespoon of curry powder
  • One tablespoon garam masala
  • One-quarter of a teaspoon of ground cloves
  • Two tablespoons of plain flour
  • 600ml vegetable stock (in boiling water)
  • Two tablespoons of mango chutney
  • 150ml double cream
  • 100g baby spinach
  • Juice of one lemon
  • Salt and pepper to taste

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How to make Mary Berry’s paneer curry

Preheat the oven to 220C/200C fan/Gas 7 then move on to preparing the vegetables. The cauliflower should be washed and cut into florets, the potatoes and paneer diced into 2cm cubes, and the white onions sliced.

Peel and grate the ginger then prepare the stock ensuring it is piping hot.

Drizzle two tablespoons of the oil into a large roasting tin, then scatter the prepared cauliflower and sweet potato into it. Toss to coat them with oil before seasoning with plenty of salt and pepper.

Roast the tray of veggies in the oven for about 15 minutes. Once cooked, add the paneer at one end of the hot roasting tin and return it to the oven to cook for a further five to 10 minutes, turning halfway through.

Mary suggested leaving it to cook until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender.

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