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Categories:
potatoes vegetable oil onion green chili Garam Masala paneer cheese ground almonds cornstarch butter sauce rice cilantro sprigs
Viewed: 35 - Published at: 3 years agoIngredients
- 2 None large (1 lb) potatoes, peeled, cut into large pieces
- 2 tbsp vegetable oil + extra, to shallow-fry
- 1 None medium onion, finely chopped
- 1 None fresh green chili, deseeded, finely chopped
- 2 tsp yellow mustard seeds
- 1/2 tsp garam masala
- 1/2 lb paneer cheese, grated
- 2/3 cup ground almonds
- 1/3 cup cornstarch + extra, to coat
- 19 oz store-bought Indian butter sauce
- 1 lb steamed rice, to serve
- None None fresh cilantro sprigs, to serve
Method
- Place potatoes in a medium saucepan. Cover with cold water and bring to a boil. Cook for 10-15 mins, or until tender. Drain then mash until smooth.
- Meanwhile, heat oil in a large frying pan. Add onion and 1 tsp salt. Cook for 5 mins, or until golden. Add chili, mustard seeds and garam masala. Cook for 1 min, or until fragrant. Combine with mashed potatoes, paneer, ground almonds and cornstarch. Shape into balls (around 2 tbsp each) and roll in extra cornstarch. Flatten slightly.
- Heat oil for shallow-frying in a large heavy-bottomed frying pan over medium heat. Shallow-fry patties for 3 mins per side, or until golden brown. Drain on paper towels.
- Combine butter sauce with 1/2 cup water over low heat. Cook for 2-3 mins, or until heated. Add patties and simmer for 2-3 mins. Serve with rice and fresh cilantro.
