Britons love going out for a curry or ordering in, but whipping one up at home is much more impressive (not to mention fun).

For a tasty vegetarian dinner, why not try Mary Berry’s paneer and vegetable curry?

The official description on Mary Berry’s website reads: “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.”

This recipe serves four to six people so is perfect for family meals. For smaller or larger party sizes, amend quantities.

READ MORE: Jamie Oliver’s ‘ultimate’ cheeseburgers are ‘super easy’ to make


  • Four tbsp sunflower oil
  • One cauliflower, broken into florets
  • 300g sweet potato, cut into 2cm (¾in) dice
  • 225g (8oz) paneer, cut into 2cm (¾in) dice
  • Two onions, sliced
  • 3cm (1¼in) knob of fresh root ginger, peeled and grated
  • One tbsp curry powder
  • One tbsp garam masala
  • ¼ tsp ground cloves
  • Two tbsp plain flour
  • 600ml (one pint) hot vegetable stock
  • Two tbsp mango chutney
  • 150ml (5fl oz) double cream
  • 100g (4oz) baby spinach
  • Juice of one lemon
  • Salt and freshly ground blackpepper

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1. Preheat the oven to 220°C/200°C fan/Gas seven.

2. Drizzle two tablespoons of the oil into a big roasting tin. Scatter the broken up cauliflower and sweet potato into the tin and toss with oil. Season with salt and pepper.

3. Roast the cauliflower and sweet potato in the oven for around 15 minutes. Then, place all the paneer in one end of the hot roasting tin and put it back in the oven. Cook the veggies for five to 10 minutes, turning halfway through. The cheese should be golden on both sides, the cauliflower golden and the sweet potato tender. Take out of the oven and set aside.

4. Heat the rest of the oil in a large deep frying pan. Add the onions and ginger and fry for five to 10 minutes until cooked. Add in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock and stir until thickened. Simmer for a few minutes over a high heat.

5. Stir in the mango chutney and cream. Add the cooked cauliflower and sweet potato to the pan. Add in the spinach and stir in until it has heated through and wilted. Next, add the lemon juice and check the seasoning, adding if necessary.

6. When you’re ready to serve, add the paneer last minute. Serve hot with rice. Alternatively, use naan bread to scoop up the sauce. Pop some salad on the side.

For those who are more partial to a meaty curry, why not try Mary Berry’s chicken korma?

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