Step-by-Step Instructions

1. 1.Prepare and Fry Potatoes & Paneer

   Cut the potatoes and paneer into small, bite-sized cubes. Marinate the paneer with a pinch of salt and turmeric powder. Heat mustard oil in a pan, fry the potatoes with salt and turmeric until golden, then remove. In the same oil, fry the marinated paneer cubes until lightly golden brown and set them aside.

2. 2.Prepare Masala Pastes

   In a small bowl, mix 1 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp cumin powder, and 1.5 tsp coriander powder with a little water to form a paste. In a blender, combine the tomato, ginger, and 2-3 green chillies to make a smooth paste.

3. 3.Sauté the Masalas

   In the same pan, add bay leaves, 1 tsp cumin seeds, and whole spices to the hot oil. Once they splutter, add the tomato-ginger-chilli paste and cook for a minute. Then, add the spice powder paste and cook until the oil begins to separate from the masala.

4. 4.Cook the Curry

   Add the fried potatoes to the cooked masala and mix well. Sauté for 2-3 minutes. Pour in hot water to your desired gravy consistency and add salt to taste. Bring to a boil, then cover and simmer until the potatoes are partially cooked.

5. 5.Add Paneer and Finish

   Add the fried paneer cubes and a few slit green chillies to the gravy. Mix gently, cover, and cook for another 5-7 minutes until the potatoes are fully tender and the gravy has thickened.

6. 6.Final Touches and Serving

   Turn off the heat. Stir in 1 tsp garam masala powder, 1/2 tsp sugar, and 1 tsp ghee. Mix well, cover the pan, and let it rest for a minute to allow the flavors to meld. Serve hot.