Potato, Cauliflower & Paneer
Pan fried potatoes, cauliflower & paneer in a savory Indian spiced-up sauced
Servings 4
Calories 411kcal
Equipment
- 2 Kadai pans Or large fry pans
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
Instructions
Make the sauce
- 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.
- Bring mixture to a boil, then turn down the heat to simmer while you prepare the vegetables and paneer.
Prepare the vegetables and paneer
- In a separate fry pan, add about ½ a cup of cooking oil and heat.
- 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.
- Then deep fry the cubed paneer until light golden brown; remove and set aside.
- Then deep fry the cauliflower florets, until light golden brown. Reove with a slot spoon and set aside.
All together now!
- To the sauce that has been cooking, and reducing a bit, add the cauliflower and continue to cook for a few minutes.
- Then add in the browned, cubed potatoes, continuing to cook and stir over medium heat.
- When the sauce has reduced a bit and the cauliflower and potatoes are cooked, add in the paneer. Cook and stir just to heat.
- Remove from heat; stir in the garam masala, salt, pepper and chopped cilantro. Serve!
Notes
Nutrition
Serving: 1cup | Calories: 411kcal | Carbohydrates: 26g | Protein: 11g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 47mg | Sodium: 630mg | Potassium: 555mg | Fiber: 4g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 34mg | Calcium: 301mg | Iron: 1mg