Baby potato paneer gravy

Today holiday..... When checked in the items available in kitchen, I found out that I had baby potato and paneer one packet... So thought of preparing gravy using it.... Usually I used to make baby potato fry, my kids favourite....So this time I thought of preparing something different..., sure this recipe is kids friendly and sure not elders... But somehow I tried to minimise the oil to the maximum everywhere in the recipe. But original recipes involves lot of oil. This goes well with chappathi, plain rice, ghee rice, jeera rice etc.

Ingredients

Baby potatoes - 10 ( half boiled in water)

Paneer - 10 pieces 

Onion - 2

Tomato - 2

Ginger 1 inch grated

Dried Red Chili - 2
Coconut grated - 1 tbsp
Garam Masala - 1/2 tsp
Turmeric Powder - 1/2 tsp
Kastoori Methi - 1 tsp

Sugar - 1 tsp

Curd - 2 tbs

Cinnamon - 1 inch stick
Cardamom - 3
Cloves - 6
Cumin Seeds - 1 tsp

Coriander - for garnishing.

Method

Wash and Half cook baby potato in water. Then using fork and pierce with fork all over. Mix little salt with potato and shallow fry in oil scattered in thick bottom pan or non stick pan. Sauté potatoes now and then till it cooked well ie skin of the potatoes shrink, become crispy and golden brown in colour.In the same pan, add 1 tsp of oil and fry diced paneer for two minutes and put the paneer cubes in hot water. Make paste of ginger, tomatoes, coconut, dry red chillies and keep aside.

Heat 1 tbsp of oil in a pan. Add cumin seeds, cloves, cinnamon and cardamom. Then add the onion, sugar and salt. Cook on low flame till the onion turns pink. Now add the grinded paste and cook till oil separates from the mixture. Then add turmeric powder, garam masala, kastoori methi, fried potato and paneer, mix well and allow to cook for 10 more minutes in medium flame. Switch off the flame and add the curd and mix well.  After few minutes decorate with coriander leaves and serve hot along with chappathi or rice.