Name: Aloo Tikki Paneer Masala recipe by Gouthami Yuvarajan at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: For Aloo Tikkis: Potatoes – 4 medium sized; Cumin/Jeera Powder – 1/2 tsp; Chilli Powder – 1/2 tsp; Salt – to taste; Oil – to shallow fry; For the gravy: Onions – 2 big; Tomatoes – 2 big; Coriander powder – 1 tsp; Cumin/Jeera Powder – 1/2 tsp; Chilli Powder – 1/2 tsp; Turmeric Powder – 1/4 tsp; Garam masala – 1/2 tsp; Sugar – 1 tsp; Paneer – 200 gms; Salt – to taste; Cumin Seeds – 1 tsp; Oil – 3 tsp

Ingredients Serving: 4

For Aloo Tikkis: Potatoes – 4 medium sized
Cumin/Jeera Powder – 1/2 tsp
Chilli Powder – 1/2 tsp
Salt – to taste
Oil – to shallow fry
For the gravy: Onions – 2 big
Tomatoes – 2 big
Coriander powder – 1 tsp
Cumin/Jeera Powder – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam masala – 1/2 tsp
Sugar – 1 tsp
Paneer – 200 gms
Salt – to taste
Cumin Seeds – 1 tsp
Oil – 3 tsp

Instructions

Pressure cook potatoes for 6 whistles. Mash when they are still hot.
Add all the masalas for the tikkis. Shape them into medium sized balls and flatten them into tikkis. Shallow fry till they turn brown on both sides.
For the gravy, heat oil in a pan. Saute onions till they turn transparent.
Now add tomatoes and little salt. Once they turn mushy, add the masalas and mix well.
Cool down the onion tomato mixture and blend to a smooth paste.
Heat some more oil in a pan. Add cumin seeds and once they splutter, add the paste, sugar and enough salt.
Add enough water to get the desired consistency. Allow to simmer.
When the mixture comes to a boil, add paneer and the aloo tikkis cut into pieces. Leave it to simmer for 3 more minutes.
Garnish with coriander leaves.

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