Aloo Paneer Masala

This is a rich creamy a combination of aloo (new potatoes), paneer (cheese), masala curry. This is a delicious north Indian curry recipe. All the masala spices works very well with this curry. You can serve this curry with chapatis, naan or with basmati rice.

Aloo Paneer Masala

Ingredients

Serves 4-5

500g paneer

1kg new potatoes

Mixed peppers

1 tomato

1/2 aubergine

Mixed chillies (optional)

2 large onions chopped

50g butter (optional)

Salt

1/2 teaspoon cumin seeds

Cinnamon

1/2 teaspoon punch phoron spice mix

1/2 teaspoon chilli flakes

1/2 teaspoon fennel seeds

1/2 teaspoon cardamom

1 teaspoon Garam masala

Rosie’s masala powder

1 teaspoon coriander powder

1 teaspoon Kashmiri chilli powder

1/2 teaspoon turmeric powder

1 teaspoon Nigella seeds

1 teaspoon fresh ginger

1 tablespoon plain yoghurt

1 teaspoon fenugreek leaves

2 bay leaves

Fresh coriander leaves

Method

1. In a bowl cut the paneer into cubes and marinate with the pinch of turmeric and Kashmiri chilli powder. Set aside for 10 minutes.

2. In a pan fry the paneer with a tablespoon of cooking oil.

3. Once fried remove onto a plate and set aside for later.

4. In a clean pan add some oil and shallow fry the ginger and dried whole spices, now add the onions and tomato. Once cooked, blend in a grinder until purée.

5. In a clean pan add some oil and fry the onions and peppers add the butter at this point if using.

6. Add the aubergine and sauté together.

7. Add all the spices and stir well. Cover with a lid and let it simmer for 10 minutes.

8. Now pour the purée sauce you blended and stir well. Cover and let it simmer.

9. Add your plain yoghurt, salt, bay leaves, chillies, new potatoes, Nigella seeds, paneer, fenugreek leaves and stir well then add the reminder of the Nigella seeds. Stir well and cover with a lid.

10. Let it simmer for about 10 minutes. Garnish with fresh coriander leaves and serve hot with freshly cooked chapatis. This an easy vegetarian curry.

Aloo Paneer Masala