Paneer Torkari

1. 1
   prep · ~10 min

   Prep the paneer and vegetables.

   1.Cut the paneer into medium cubes.

   2.Peel and cube the potatoes.

   3.Chop the tomatoes finely.

   4.Grate the ginger and slit the green chili.
2. 2
   fry · ~7 min

   Lightly fry the paneer and potatoes.

   1.Heat mustard oil in a kadai over medium heat.

   2.Add the paneer cubes and fry lightly for 1-2 minutes until pale golden. Remove and keep aside.

   3.In the same oil, add the potatoes and fry for 4-5 minutes until the edges turn light golden.

   4.Remove the potatoes and keep aside with the paneer.

   TIPKeep the paneer lightly fried only. Overfrying makes it rubbery.
3. 3
   saute · ~8 min

   Cook the spice base.

   1.Lower the heat slightly and add bay leaf and cumin seeds.

   2.When the cumin splutters, add ginger and green chili.

   3.Add the chopped tomatoes and cook until soft and pulpy, about 5-6 minutes.

   4.Add turmeric powder, red chili powder, cumin powder, coriander powder, salt, and sugar. Cook for 1-2 minutes until the masala smells fragrant.

   TIPIf the masala starts catching at the bottom, splash in a spoonful of water.
4. 4
   simmer · ~16 min

   Simmer the torkari.

   1.Return the potatoes to the kadai and mix well with the masala.

   2.Pour in the water and bring to a gentle simmer.

   3.Cover and cook for 10-12 minutes until the potatoes are tender.

   4.Add the paneer and simmer uncovered for 3-4 minutes so it absorbs the gravy.
5. 5
   garnish · ~2 min

   Finish with ghee, garam masala, and cilantro.

   Turn off the heat and stir in the ghee and garam masala. Scatter chopped cilantro over the top and let the curry stand for 2 minutes before serving.

6. 6
   serve

   Serve the paneer torkari hot.

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