Thursday, January 14, 2010

Paneer Potato Masala

You will need:

  • 2 red onion or 1 big yellow onion
  • 1 tomato or 3 tbsp canned crushed tomatoes
  • 2 potatoes (cut into bite size pieces)
  • 10 to 15 fried paneer pieces
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp cumin powder
  • ½ tsp black pepper powder
  • salt for taste
For tempering:
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp fennel seeds
  • 1 tsp urad dal
  • 1 tsp channa dal
  • 1 red chilli
  • 5 curry leaves
  • 3 tbsp oil

Step 1:

Heat a non stick pan and add some oil. When the oil is hot add mustard seeds, cumin seeds, fennel seeds, channa dal, red chillies, curry leaves and the urad dal one after other.

Step 2:

Add chopped onions and saute it for 3 mins in high flame till it become light brown color. Now add the potato, chilli powder, coriander powder, cumin powder, pepper, garam masala powder and close the lid for 2 mins. Add the tomato paste at this time. Now add ½ cup of water along with salt and cover it with a lid for 3 more mins till the potato is half cooked.

Step 3:

Now add the fried paneer pieces and cook it till its full cooked. It will take less than 10 mins. You can add water if it started sticking at the bottom of the pan. To get semi gravy form, you have to allow the water to evaporate by not closing the lid.

To get more gravy you can add ½ cup of coconut milk at the end.

Yummy potato paneer gravy is ready to serve. Serve with chapathi


You can also add chopped mushroom into this gravy.

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