Aloo Paneer Bhut Jolokia Curry

It’s a bit of a cheat to use a pre-prepared sauce and not something I’d normally do but I had to give this limited edition Sharwood’s curry sauce a try as it uses the Bhut Jolokia chilli (aka the Naga Jolokia or Ghost chilli). I decided to make an aloo paneer curry, ie. potato and paneer cheese. It worked pretty well and the sauce is as hot as they make out, certainly a lot hotter than any other “off the shelf” sauce I’ve had before and  I didn’t need to add anything extra.


300g new potatoes cut into chunks
225g paneer cheese cut into cubes
1 x 420g jar of Sharwood’s Bhut Jolokia Curry sauce
2 tablespoons of sunflower oil (or other vegetable oil but don’t use olive oil)


1. Boil potato for 8 mins and drain
2. Heat oil in pan and fry cubed paneer until light golden brown and drain
3. Heat sauce gently in another pan
4. Add potato and paneer to sauce, bring to boil and simmer for 5-10 minutes until consistency is how you want it

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