- Paneer, cubed -8 ounce
- Potato (peeled and cut into cubes) - 1 no
- Onion (chopped)-1 no
- Green chilly (sliced) - 1 no
- Fresh Ginger(chopped) - 2" piece
- Garlic (peeled)- 2 cloves
- Tomato (sliced) -1no
- Salt – to taste
- Oil- as needed
- Red Chilly Powder -1/2 tsp
- Turmeric powder - 1/4 tsp
- Black Pepper powder - 1/4 tsp
- Garam masala - 1/4 tsp
- Yogurt - 1 tsp
- Chopped Coriander leaves - 2 tbsp
METHOD:
- Mix chopped ginger, salt,black pepper powder, Garam masala, and yogurt with paneer cubes in a bowl, cover it and let the mixture marinate for at least an hour. It is better to have the paneer marinate in a refrigerator.
- Cook the cubed potatoes with pinch of turmeric powder, enough salt and required water in a pressure cooker or a pan.
- Heat 1 tablespoon of oil in flat frying pan on medium heat, making sure to oil the entire surface of the pan.
- Next put the marinated paneer in frying pan and gently stir fry for about 4 minutes until paneer becomes light brown.
- Take out the paneer in a bowl and use the same frying pan to make the gravy.
- To prepare the gravy, add 1 table spoon of oil in a frying pan.
- Add sliced green chillies along with chopped onion ans saute well till onion become translucent.
- Add crushed garlic, salt and saute well.
- Now put the tomato slices in a blender and blend well to get a fine tomato paste.
- Pour this tomato puree to the pan and mix well.
- Add turmeric powder, red chilly powder, black pepper powder,Garam masala and stir well on medium flame.
- Now add cooked potatoes and 1/4 cup of water and mix well.
- Allow it to cook for a minutes.
- Now add the stir-fry paneer in the gravy and mix well.
- Turn off the heat and garnish with chopped cilantro, stir slowly and cover the pan for few minutes.
- Serve hot The Paneer - Potato Curry with your choice of Indian bread or over the rice.
