Paneer Potato Curry
100g paneer (or tofu)
100ml coconut milk
1 inch fresh ginger
2 green chillies
2 tsp fenugreek seeds
50ml vegetable oil
1/2 tsp cardamom, cinnamon & clove powder mix
1 handful coriander leaves
Salt & black pepper to taste
1 tsp fresh lime juice
Make a paste of onion (50 g), ginger, fenugreek and coriander leaves.
Peel the potatoes and cut into cubes. Cut the paneer into cubes. Chop the remaining 50 grams of onions finely.
Boil the potatoes until slightly tender and set aside.
Heat 25ml oil on a pan over medium heat. Put the paneer in the pan and stir fry the paneer until browned. Remove paneer from pan and set aside.
Put the boiled potatoes in the pan along with salt and turmeric and fry in the same oil until cooked. Remove from pan and set aside.
Pour the remaining oil in the pan and heat it. Add the chopped onion, spice paste, spice powder and fry till spice fragrance is released.
Mix in the fried potatoes, paneer, coconut milk and salt. Cook until gravy thickens. Sprinkle lemon juice. Remove from heat and serve.