Description
A comforting Indian curry made with tender baby potatoes and soft paneer in a rich, spiced tomato-cream gravy, served with fluffy basmati rice. Perfect for weeknight dinners or special occasions.
Ingredients
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1 lb baby potatoes
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250g paneer, cubed
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1 large onion, finely chopped
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1 tbsp ginger-garlic paste
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1 cup pureed tomatoes
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1/2 tsp turmeric
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1 tsp cumin powder
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1 tsp coriander powder
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1/2 to 1 tsp red chili powder
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1/2 tsp garam masala
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1 tsp kasuri methi (optional)
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1/4 cup heavy cream or 1/2 cup Greek yogurt
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Salt to taste
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2 tbsp oil or ghee
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1 cup basmati rice
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2 cups water
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Fresh cilantro, for garnish
Instructions
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Boil baby potatoes until fork-tender. Optionally, roast or pan-sear them for extra flavor.
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Pan-fry paneer cubes until golden. Soak in warm water to soften (optional).
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Sauté onions in oil or ghee until golden. Add ginger-garlic paste and cook for 2 minutes.
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Stir in pureed tomatoes and spices. Cook until oil separates.
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Add cream or yogurt on low heat. Stir well, then add water to adjust consistency.
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Add cooked potatoes and paneer. Simmer for 10 minutes.
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Finish with garam masala, kasuri methi, and a splash of cream.
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Cook basmati rice separately and serve curry over rice with cilantro garnish.
Notes
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Use tofu and coconut cream for a vegan version.
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Store leftovers for up to 4 days.
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Adjust spice to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes