paneer-stuffed baby potato curry

I feel like I should say something, at least fleeting, to acknowledge the start of a new year.  But truth is that over two weeks into the year, I feel like a latecomer to the party and it seems best to make a quiet entrance rather than draw attention to my tardiness:)   And so I’ll dive right into the post and just talk about this dish I tasted in Jaipur a few months ago.  Not quite an aloo dum and not quite like a kofta, it stood out among all the elaborate dishes in a wedding buffet.  I tried my best to deconstruct it on the plate without making too much of a mess so I could take some notes and try to recreate it at home.

Hollowed out baby potatoes filled with a spicy paneer filling, maybe deep-fried and then floating in a rich tomato gravy.  As I set about making it, I realized it is a bit of a laborious process….not difficult but definitely not a one-pot meal.  It does however make a very nice addition to the table for entertaining and some of the steps can be done in advance and brought together before serving.

The original dish had dried figs added to the paneer filling but since nobody at home other than myself is a fan of figs, I added some golden raisins instead.  You could certainly add figs or some other dried-fruit like cranberries.  I chose to pan-fry the potatoes instead of deep-frying them and that worked really well.  It just takes a few minutes on either side and this step can be done a day in advance.

The sauce is a simple one and relies only on a cashew paste to give it that rich, creamy texture.  Instead of blending everything to a smooth paste, I have deliberately kept it a little chunky with the finely chopped rather than pureed onions.  If you prefer the sauce to be smooth, you can certainly puree it in the blender.

This tastes delicious with some naan or paratha to scoop up the potatoes and sauce.  I have made it more than a few times and when making it in advance, I make the stuffed potatoes upto the pan-fried stage and also the sauce and keep them separately.  Then a couple of hours before serving, I heat the sauce and the potatoes separately ( I like to heat the potatoes in the oven) and then mix the two and heat until it comes to a gentle boil.  Really a special dish and I hope you like it as much as I do!

Print Recipe

Paneer-Stuffed Baby Potato Curry

Ingredients

• 16-18 baby potatoes (I used Yukon Gold)
• 2/3 cup paneer, grated
• 1 thai green chili (more or less according to your taste)
• 1/4 cup finely chopped cilantro
• 1 1/2 to 2 tbsp golden raisins (finely-chopped)
• 3 tbsp canola, vegetable or peanut oil
• salt to taste
• Sauce:
• 2 cups pureed tomatoes
• 1 medium onion, very finely chopped
• 1/4 cup raw cashews, soaked in water for 4-5 hours
• 4 medium cloves garlic
• 1 1/2 tbsp finely grated ginger
• 1 thai green chili, very finely chopped
• 1 tsp cumin seeds
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 1/2 tsp garam masala powder
• 1 large bay leaf
• 1 tsp dried mango powder (amchoor)
• 1/4 tsp sugar
• 2 tbsp canola, peanut or vegetable oil

Instructions

1

Boil the potatoes in salted water until just cooked, making sure they dont turn mushy (it took me about 20 mins).

2

Peel them when they are warm enough to handle.

3

Cut each in half and scoop out the insides using a spoon.

4

Transfer the scooped up part into a bowl and mash.

5

Grate the paneer and add to the mashed potatoes.

6

Add the chopped cilantro, green chillies, raisins and salt.

7

Take small portions of this mixture and fill in each hollowed out part.

8

Finish filling all the potatoes.

9

Heat the oil in a large skillet on medium heat and add the potatoes with the filled side facing up.

10

Cook until the bottoms turn golden brown.

11

Flip each over to the other side using a pair of tongs, spatula or fork.

12

Cook until this also turns golden brown. Keep aside.

13

For the sauce:

14

Blend the soaked cashews to a smooth paste.

15

Heat the oil and add the cumin seeds and bay leaf and fry until it starts to change color. Then add the chopped onions and after a minute, add the garlic and ginger.

16

Fry until the mixture starts to soften and turn light brown.

17

Add the coriander powder, amchur powder, garam masala and salt and fry for a couple of minutes.

18

Add the cashew paste and fry until it comes together as a mass. Then add the tomatoes, turmeric and salt.

19

Cook until the mixture starts to thicken and bubble. Add the sugar and 3 cups of water** and bring to a boil again.

20

Remove the bay leaf and taste the sauce to make sure there is enough salt, then add the pototoes and bring to a gentle boil.* Serve with naan or parathas.

Notes

* If making in advance, prepare the potatoes and sauce parts separately and store in fridge overnight. A couple of hours before serving, heat the potatoes in the oven at 350 F until heated through (takes 4-5 mins) and heat the sauce on the stovetop, Add the potatoes to the sauce and bring to a boil. ** Add enough water to make a sauce that looks a little thicker than whole milk. The potatoes will absorb quite a bit of the water when added to the sauce.