Potatoes, Cauliflower & Paneer

Indian

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Potatoes, cauliflower & paneer IndiOdyssey Feast
Potatoes, cauliflower & paneer IndiOdyssey Feast

Potato, Cauliflower & Paneer

Pan fried potatoes, cauliflower & paneer in a savory Indian spiced-up sauced
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 411
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup Cooking oil I used soybean oil for frying
  • 2 Potatoes Peeled and cubed
  • 1 cup Cauliflower About half a head; cut into florets
  • 1 cup Paneer Cubed
  • 1 tbsp Ghee
  • ½ tsp Black mustard seeds
  • 1 tsp Green chili About one green chili
  • 1 tsp Garlic Pressed. (Or use a pinch of Hing)
  • 1 tbsp Onion Finely chopped (Or use a pinch of Hing)
  • 2 tsp Ginger Freshly grated
  • 1 Bay leaf Indian bay leaf
  • ½ tsp Turmeric powder
  • ½ tsp Coriander powder
  • ½ tsp Cinnamon powder
  • 1 cup Water
  • 1 tsp Himalayan pink salt
  • ½ tsp Black peppercorn Fresh ground
  • ½ tsp Garam masala
  • 1 tbsp Cilantro Fresh chopped

Equipment

  • 2 Kadai pans Or large fry pans

Method
 

Make the sauce
  1. In the kadai pan, heat the ghee. Then add the black mustard seeds and stir a few minutes until they begin to pop. Then add the onions, cooking a few more minutes to soften them. Then add in the chopped green chilis, grated ginger & pressed garlic and the bay leaf. Stir fry a few minutes, then add in the water.
  2. Bring mixture to a boil, then turn down the heat to simmer while you prepare the vegetables and paneer.
Prepare the vegetables and paneer
  1. In a separate fry pan, add about ½ a cup of cooking oil and heat.
  2. Add the peeled, cubed potatoes and deep fry until golden brown, stirring frequently, about 3 – 4 minutes depending on the heat. Remove with a slotted spoon and set aside.
  3. Then deep fry the cubed paneer until light golden brown; remove and set aside.
  4. Then deep fry the cauliflower florets, until light golden brown. Reove with a slot spoon and set aside.
All together now!
  1. To the sauce that has been cooking, and reducing a bit, add the cauliflower and continue to cook for a few minutes.
  2. Then add in the browned, cubed potatoes, continuing to cook and stir over medium heat.
  3. When the sauce has reduced a bit and the cauliflower and potatoes are cooked, add in the paneer. Cook and stir just to heat.
  4. Remove from heat; stir in the garam masala, salt, pepper and chopped cilantro. Serve!

Notes

Potatoes, cauliflower & paneer IndiOdyssey Feast
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