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.
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
- 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.
- 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.
- Chop the tomatoes and chilli in advance because this is a dish where everything happens everywhere, all at once.
- When the onions have softened, add in the potatoes and fry them for about 10 minutes.
- Now ass in the tomatoes and the chilli.
- Cube the paneer and add this into the pan.
- Now add in all of the spices, keep frying for another 5 to 10 minutes and keep giving this a good mix.