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I am big fan of home cooked food. It does not matter what the food is just the thought of home made food makes my mouth water. Mayank on the other hand prefers restaurant food. Oh that poor ignorant man!

A few years ago, I was more like him, loved eating out, in particular fried and junk food. I still have a soft corner for all things buttery and fried to a crisp. But two years of sales work in Hyderabad eliminated all the love I had for “outside” food.

So when one of Mayank’s school friend who is a great cook invited us over for dinner last Saturday, I was pleased as a punch. The recipe below is what she had made. I made a few tweaks to make it a little simpler for daily consumption. With a vegetarian husband, we do end up eating a lot of paneer/cottage cheese and it always helps to try out new recipes.

Ingredients:- Paneer-cubed, tomatoes – blanched & pureed, onion, ginger, garlic, green chillies(the more the merrier), cumin-coriander powder, garam masala, whole cumin, kasuri methi, potatoes-cubed (yes, I am bong. We add them generously), vegetable/canola oil.

Method: –

1. In a non-stick skillet, heat oil in medium heat. When the oil is hot but not smoking add the paneer & potato cubes. Once they are golden brown remove the panner cubes and put them in a bowl containing warm water. This will ensure that the paneer pieces remain soft. Remover the potatoes and keep aside.

2. In the same oil add whole cumin. When the seeds splutter, add onion, ginger-garlic paste, green chillies and saute till the onions turn pink(when using red onions).

3. Soak the all the masala powder in a little whey/water. Add it to the pan. Fry till the oil separates stirring continuously to prevent sticking. Sprinkle a little sugar.

4. Add tomatoes and fry till the raw smell and taste goes away.

5. Next add the potatoes and fry it for a few minutes. Add warm water depending on how much you want. Sprinkle salt. Cover and cook in medium heat until the potatoes are almost done.

6. Add in the paneer pieces after squeezing out excess water. Taste for salt and add if more is required. Cook for 5 minutes.

7. Sprinkle kasuri methi and remove from stove. Serve hot.

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