Paneer Potato Perelan

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Ingredients:-

  1. Sunflower oil – 2 tbsps.
  2. Onion – 1.5 cups/ 2 medium; finely chopped
  3. Garlic – 2 big cloves
  4. Turmeric powder – 1/2 tsp.
  5. Coriander powder – 1.5 heaping tsps.
  6. Kashmiri chilly powder – 1 tsp. (level)
  7. Cumin powder – 3/4 tsp.
  8. Tomato – 1/2 cup, chopped
  9. Potato –1.5 cups/ 2 numbers, medium ( cut into small bite size cubes)
  10. Water – 1/2 cup
  11. Paneer cubes –1 1/2 cup/ 200 grams
  12. Chopped cilantro – 1/4 cup
  13. Garam masala powder – 1/4 tsp.
  14. Kasoori methi – 1/2 tsp.
  15. Salt as needed

Method:-

  1. Heat oil in a broad non-stick pan and add the finely chopped onions and garlic. Saute’ till the onion turns golden brown in colour.
  2. Add turmeric powder, kashmiri chilly powder, coriander powder, cumin powder and stir fry for 2 minutes on low heat.
  3. Add the tomato and fry for 15 minutes or till mushy.
  4. Add the potato cubes,  enough salt & fry for 5 minutes on medium heat.
  5. Add cilantro, water and mix. Cover cook on low heat for 15-20 minutes. Add the paneer cubes & mix.Check for salt and add more if needed. Cook for 5 minutes more.
  6.  Switch off heat and add 1/4 tsp. of garam masala powder and kasoori methi.
  7. Serve hot with roti/paratha/porotta. This curry will be semi-dry.
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This entry was posted in Lakshmi Nair recipes, vegetarian gravy for dinner. Bookmark the permalink.

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