Wednesday, February 29, 2012

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

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


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!


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 :)

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