Aloo Paneer in Sarson ka Masala
A delight for veggie-lovers.
For 4 Person(s)
- 250 grams paneer
- 2 potatoes, medium sized, cut into 1
- 2 tablespoon(s) cooking oil
- 0.5 teaspoon(s) jeera
- 1 dried, red chili
- 1 teaspoon(s) mustard seeds
- 1 tablespoon(s) ginger, garlic paste
- 2 tablespoon(s) mustard paste
- 1 teaspoon(s) turmeric powder
- 1 teaspoon(s) red chili powder
- 1 teaspoon(s) garam masala powder
- 0.5 cup(s) fresh cilantro, finely chopped
- 1 tomato, medium-sized, chopped or pureed
- 1 teaspoon(s) desi ghee
- 1 tablespoon(s) malai (whipping cream)
- 1 teaspoon(s) salt, or to taste
- 2 cup(s) boiled water
Aloo Paneer in Sarson ka Masala Directions
- Heat oil to deep-fry potatoes (if low fat needed, then pan fry the potatoes with 2 teaspoon oil in a nonstick pan). When the oil is hot, put the potato in it and deep fry for 5 mins or till potatoes turn gold. Take off the stove. Drain oil from potato and place it in a plate.
- In the remaining hot oil, fry the paneer cubes for 1 minute, drain and keep aside (again for low fat purpose, heat 2 tsp oil in the nonstick pan and fry the paneer till golden, then add 1 cup water, bring it to boil, drain the water and use the paneer for cooking).
- Take out excess oil from the karaahi so that only 2 tbsp remains. Reheat the oil, and put Jeera, Tejpatta, dried red chili and mustard seeds.
- When jeera and mustard seeds begin to splutter, add tomato, ginger- garlic paste, mustard paste and all the powdered masalas and saute for 5 mins. Add the fried potatoes, salt and saute again for 3 mins.
- Add desi ghee and boiled water to the subzi. Cook subzi on high for 3 mins till the water starts boiling and then on medium-low for 10-15 mins. Add the paneer cubes, Whipping cream and mix gently. Cook again for 2 mins on low heat.
- Garnish with dhania patta.