Fried Potatoes, Cauliflower and Paneer

Fried Potatoes, Cauliflower And Paneer Recipe

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A simple and quick cooking Indian dish with lots of flavor. Serve with Naan.


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30 Min
40 Min
Stove Top


  • 2 Tbsp
  • 1/2 tsp
    black mustard seeds
  • 2
    fresh chilies, minced (seeded to reduce heat)
  • 1 Tbsp
    fresh ginger, grated
  • 2
    bay leaves
  • 1 tsp
  • 1 tsp
    ground coriander
  • 1 tsp
    ground cinnamon
  • 2 1/2 c
  • 4
    potatoes, peeled and cubed
  • 12 oz
    paneer, cubed
  • 1 medium
    cauliflower, cut into florets
  • 1-2 tsp
    kosher-type salt
  • 1/2 tsp
    garam masala
  • 2 Tbsp
    fresh cilantro leaves, chopped

How to Make Fried Potatoes, Cauliflower and Paneer


  1. Heat the ghee in a medium-size saucepan over medium heat. Toss in the mustard seeds and cover the pot to prevent spattering. When the seeds stop popping, add the chilies, ginger, and bay leaves. Sautee for 30 seconds. Add the remaining powdered spices (except garam masala) and immediately add the water. Bring to a boil, then lover heat and gently simmer.
  2. Make sure the potatoes, paneer and cauliflower are nice and dry. While the spice mixture is simmering, deep fry (separately), the potato cubes and the cheese cubes until they are golden brown - drain well on paper towels. Deep-fry the cauliflower until they are lightly browned and partially cooked. Add the cauliflower to the spice mixture, cover and continue cooking over low heat approximately 5 minutes.
  3. Add potatoes and cheese cubes, stirring once, and cook for 2-3 minutes more, until all ingredients are heated through. Season with salt and garam masala and sprinkle in the chopped cilantro leaves. Mix well and serve hot.

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About Fried Potatoes, Cauliflower and Paneer

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Indian
Dietary Needs: Vegetarian Diabetic Low Fat
Other Tag: Healthy

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