Paneer and Potato Gravy
This recipe uses paneer in two different ways - half is fried and floats on top of the gravy while the other merges into it. Unlike other paneer dishes, this one is light and sits easily.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serve: 4
Step 2: Prepare onion paste. Take a kadai or a thick bottomed vessel, heat both butter and 2 tbsp. of oil.
Step 3: Add onion paste and fry separately. Add ginger garlic paste and fry for a few more minutes.
Step 4: Now add cashew pieces, milk and bring it to a boil. Then start adding dry masala powders one by one and tomato puree.
Step 5: Fry till oil separates. Finally add salt, sugar, kasuri methi boiled potatoes and paneer(both). Fry till the masala mixes with the vegetables. (If gravy becomes very thick, little water can be added).
Potatoes (cubed) - 1 katori
Paneer (cubed) - 1 katori
Tomato puree - 1 katori
Ginger garlic - 1 tbsp
Dhania powder - 1 tbsp
Chilli powder - 1 tbsp
Jeera powder - 1 tbsp
Kasuri methi - 1 tbsp
Butter - 1 tbsp
Oil - little for frying and seasoning
Salt to taste
Sugar - 1 tsp
Onion - 2 small nos.
Method
Step 1: Peel and cut potato into medium sized cubes and boil. Cut panner into cubes. Fry half the quantity into golden brown and keep the remaining paneer aside.Step 2: Prepare onion paste. Take a kadai or a thick bottomed vessel, heat both butter and 2 tbsp. of oil.
Step 3: Add onion paste and fry separately. Add ginger garlic paste and fry for a few more minutes.
Step 4: Now add cashew pieces, milk and bring it to a boil. Then start adding dry masala powders one by one and tomato puree.
Step 5: Fry till oil separates. Finally add salt, sugar, kasuri methi boiled potatoes and paneer(both). Fry till the masala mixes with the vegetables. (If gravy becomes very thick, little water can be added).
