Bite sized chunks of potato and paneer in a creamy nutty tomato base. A moorish and filling dish great with naan, roti or a big bowl of steaming hot rice.
250grams of paneer - cut into bite sized pieces
2 potatos - partially cooked and cut to bite sized pieces
1 large onion -pureed
2 to 3 large tomato - pureed
handful of skinned almonds or cashew made into crushed or blended if you want a smoother curry
Dash of cream ( if you prefer a runnier and creamier curry add more cream)
2 bay leaves
4 peppercorns
2-3 cloves
1 small piece of cinnamon
1 cardomon pod crushed and skin removed
1/2 tsp of garam masala
ghee or oil
WHAT YOU DO:
1. Heat ghee or oil and add bay leaves, cloves, peppercorns, cardomon and cinnamon.
2. When fragrant add the pureed onion andn stir till turns pinkish.
3. Add the pureed tomatos and stir for a min or two.
4. Add potato cook for a few mins.
5. Add paneer.(alternately add paneer at end i like the paneer added here to cook softly abnd break down a little)
6. Add the almond/cashew paste and saute for a few mins.
7. Add salt and garam masala and cook till potatos are fully cooked.
8. Add cream and stir till cream warmed.
Serve hot with naan, roti or rice.
