Aloo, mutter paneer


1-2 medium potatoes (peel and cut into 1 in pieces)
1 medium onion (chopped)
1-2 tomatoes (chopped)
1 cup peas
1-2 cloves garlic (minced)
a little piece of ginger (chopped)
1 jalapeno (optional)
1-2 tbsp oil
cilantro to garnish
1-2 tbsp yogurt or cream
1/2 tsp garam masala
1 tsp salt or as needed
1 tsp cumin powder
1/2 tsp red pepper powder or paprika
turmeric powder
1 tsp cumin seeds
cashews (optional)

To prepare the paneer, knead fresh paneer with some all purpose flour and lay out as a rectangular slab about 1/4 in thick on a flat surface and cover with a kitchen towel. Set a heavy weight over it for 1-2 hrs so the slab becomes firm. Cut into 1 inch pieces. Heat 1-2 cups of oil in a pan. Fry the paneer pieces in the oil and set aside.

Heat the oil in a pan on the stove. Add turmeric and some cumin seeds. Fry until slightly brown.  Add chopped onion, garlic, ginger and jalapeno. Cook on low flame till lightly brown. Add the potatoes, peas and chopped tomatoes. Add salt, garam masala. cumin powder, and red pepper and mix well. Add a glass of water, cover and cook on medium flame for 10-15 minutes or until cooked. Reduce to low heat, add the fried paneer and mix well. Add yogurt (or cream) and mix well. Cook for another five minutes and remove from stove.
Garnish with chopped spinach and ghee/butter fried cashews.

Enjoy with naan, roti  or biryani.

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