RECIPE: Bombay Potato and Paneer

Before having to become gluten-free, I was the sort of person that went through phases with food. It has taken me a little while to get used to the gluten-free diet, but I have got to the point now where thankfully my little food obsessions are starting again. One of them is Birds Eye Gluten-Free Fish Fingers, which I am very thankful for. The other thing I’ve been thinking about loads is paneer. After eating some paneer tikka at Dishoom Kensington the other week, I couldn’t stop thinking about it and I got some with the weekly shop. It sat in the fridge for a while until I cooked Indian last night and had an inspiration: why don’t I put paneer in my Bombay potatoes?

So I am not really sure if I invented this or not, as I can only find recipes for actual Bombay and paneer curries, but either way here is what I cooked up.

Ingredients

3 x medium sized potatoes

1 x block of paneer

1 x red onion

2 x tomatoes

1 x clove of garlic

1 x green chilli

2 x tsp of garam masala

2 x tsp turmeric

1 x tsp cumin

3 x cardamom pods

4 x tsp fresh coriander

Method

  1. Cut the potatoes into cubes and par boil them for 15/20 mins depending on your cube size. Drain them off and set them aside to cool down.
  2. Heat a little oil on a medium heat. Chop your onions and garlic fairly small. I use this exact knife (aff link), and it’s great for chopping veg and salad etc. I’m very surprised I’ve yet to chop a finger off. Put the chopped onions and garlic in a pan. I cannot stress this enough, put them in hot oil.
  3. Chop the tomatoes and chilli in advance because this is a dish where everything happens everywhere, all at once.
  4. When the onions have softened, add in the potatoes and fry them for about 10 minutes.
  5. Now ass in the tomatoes and the chilli.
  6. Cube the paneer and add this into the pan.
  7. Now add in all of the spices, keep frying for another 5 to 10 minutes and keep giving this a good mix.

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