Aloo Paneer in Sarson ka Masala

By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients

• Paneer - made from 1/2 gallon milk
• Potato - 2 medium (cut into 1 inch cubes)
• Oil - as needed
• Jeera - 1/2 tsp
• Dried Red chilly - 1
• Mustard seeds - 1 tsp.
• Ginger Garlic paste - 1 tbsp
• Mustard paste - 2 tbsp
• Wash and soak rice and green gram or moong dal together.

Powdered masala:

• Haldi powder - 1 tsp
• Red chili powder - 1 tsp
• Garam masala powder - 1 tsp

• Dhania patta - a bunch (finely chopped)
• Tomato - 1 medium (chopped or pureed)
• Desi ghee - 1 tsp
• Malai (whipping cream) - 1 tbsp.
• Salt - to taste
• Water (boiled) - 2 cups.

Method:

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.

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