Potatoes & Cottage Cheese Simmered in Tomato Gravy (Aloo Paneer Tamatar Jhol) (Aloo Golbheda Jhol)

Indian Vegetarian Main Course Special

Bengali/Uttaranchali Cuisine

Potatoes & Cottage Cheese Simmered in Tomato Gravy
(Aloo Paneer Tamatar Jhol) (Aloo Golbheda Jhol)

Serves 2

Ingredients:

Potatoes- 2 Medium, Peeled & Cubed

Fresh Cottage Cheese (Paneer)- 50 Grams, Cubed

For Marinade Rub:

Big Pinches of Turmeric Powder (Haldi), Salt, Red Chilli Powder, Extra Light Olive Oil/Olive Pomace Oil

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying

For Gravy:

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp. (can reuse the same Oil used for Deep Frying as it retains the Flavours of Vegetables)

Cinnamon/Cassia Bark- 1 Inch

Cloves- 2 to 3

Fenugreek Seeds (Methi)- ¼ Tsp.

Green Cardamom- 2 to 3

Cumin Seeds (Jeera)- ½ Tsp.

Onion- 1 Finely Chopped

Baby Shallots/Madras Onions- 8 to9

Fresh Ginger- 1 Inch, Crushed & Finely Chopped

Garlic- 3 Cloves, Freshly Grated

Green Chillies- 2, Finely Chopped

Turmeric Powder (Haldi)- ½ Tsp.

Cumin Powder- ½ Tsp.

Coriander Powder- 1 Tsp.

Hing- ½ Tsp.

Tomatoes- 3 Medium, Finely Chopped

Milk- 1 Tbsp.

Butter- ½ Tbsp.

Fresh Mint Leaves- 2 Tbsp., Finely Chopped

Method:

Mix Potatoes & Paneer Separately Marinated in Haldi, Salt, Red Chilli Powder & Oil

Keep Aside for about 7-10 Minutes  

Heat Oil for Deep Frying

With a Frying Basket/Ladle, Dip the Potatoes & Paneer Separately for about 4-5 Minutes till Colour changes & Crisp

For Gravy:

In a Wide Non Stick Skillet, Heat Oil 

Add Cassia Bark, Cloves, Methi, Green Cardamoms, Jeera) & Sauté

Add Onion, Sauté & Cover till the Onions sweat/ release sugar

Add Ginger, Garlic, Green Chillies & Sauté

Mix all the Dry Spice Powders (Haldi Cumin Powder Coriander Powder Hing) in Water to make a Masala Mix

Add Masala Mix & Sauté

 

Add Tomatoes & use the Water released from the Tomatoes to deglaze the Masalas

Turn down the Flame, Add Water for a Jhol like Gravy 

Add Milk, Butter & Stir

 Add Potatoes, Paneer & Cook for 8 to 10 Minutes

Sprinkle Mint Finely Chopped

Serve with Tandoori Roti!

Tips:

Usage of Fresh Agricultural Produce & Organic Vegetables

Basic Techniques of making a Basic Curry, Caramelization, Steam Frying, Charring- all 4 of which lead to Depth of Flavours!

Marinating & Precooking Vegetables

Secret of getting a Crispy Crust on Food!

Traditionally Ghee is used

Optional is to just use ½ Tsp. each of Cumin Seeds & Fenugreek Seeds 

Dry Roast the Whole Garam Masala Cloves Pepper Green Cardamom Warm Aromatic Sweet Stringent Spice, Black Cardamom Coriander Seeds Cassia Bark Cumin Bay leaf

can be used specially for Vegetable Dishes or as a Multipurpose Masala!

Feel free to share your views & do let us know how this one turned out :)