Ingredients
2 potatoes, parboiled
250 gm paneer
1+1 tsp turmeric
Salt, to taste
1+1 tsp red chilli powder
1-2 tsp Oil
Oil to flash fry (Flash fry is a process in which the potatoes/paneer are immersed in hot oil and fried for 3-4 minutes or till colored on the outside.)
For the gravy:
Oil
1 black cardamom
3 green
1 stick cinnamon
3 cloves
1 tsp cumin seeds
1 onion, finely chopped
2 tsp ginger, chopped
2-3 cloves garlic, crushed
1 tsp turmeric
1 green chilli, chopped
1 tsp coriander powder
1 tsp cumin
Hing, a pinch
2-3 tomatoes, chopped
Water
2-3 Tbsp milk
1 Tbsp butter
Garnish with chopped mint leaves
Method
In a bowl marinate the par boiled potatoes with turmeric, salt, chilli powder and some oil. Flash fry them. Keep aside.
In another bowl marinate the paneer cubes with turmeric, salt, chilli powder and some oil. Flash fry them. Keep aside.
For the gravy:
In a pan add oil, black cardamom, cinnamon, green cardamom, cloves and cumin seeds. Saute.
Add chopped onions and saute till they start to turn golden. Add garlic, ginger and green chillies.
Then add turmeric, cumin powder, coriander powder,tomatoes and hing . Once the tomatoes start to wilt add water to speed up the cooking process. Cook on simmer for 3-4 minutes.
Add milk and butter. Cook for another 3-4 minutes and add the fried potatoes and paneer. Simmer for 3-4 minutes.