Paneer & Potato Curry in Yogurt Gravy

Paneer / Homemade Cottage Cheese - 1 cup, cut in cubes
Baby Potatoes - around 10, cut in half if they are a little bigger in size
(You can use just paneer or just baby potato or a combination of both)
Frozen Green Peas - a handful
Oil
Cinnamon - 1 inch stick
Cardamom - 3
Cloves - 6
Cumin Seeds - 1 tsp
Dried Red Chili - 2
Yellow Onion - 1 (big)
Tomato - 1 (big) or 2 small ones
Ginger - 1 inch piece, grated
Greek Yogurt - 1 cup, well beaten
Almond Flour 1 tbsp
Garam Masala - 1/2 tsp
Turmeric Powder - 1/2 tsp
Kastoori Methi / Dried Fenugreek Leaves - 1 tsp
Raw Sugar - 1 tsp
Cilantro for garnishing

Make a smooth paste of tomato, ginger, almond flour and dried red chili in a mixer / blender. Keep aside.

Boil the potatoes in sufficient water till they are half cooked. Remove from water and pierce all over with a fork. Heat a tbsp of oil in a skillet. Add the potatoes, sprinkle a little salt and saute till the potato skins are crispy and golden brown. Remove from the skillet. In the same skillet, add a tsp of oil and add the cubed paneer. Cook till the paneer cubes begin to change color. Remove and drop the cubes in a cup of warm water. Keep aside.

Heat 1 tbsp of oil in a big pan. Add cumin seeds, cloves, cinnamon and cardamom. When the cumin seeds begin to sizzle, add the finely chopped onion, a tsp of sugar and a little salt. Cook on low fire till the onion is soft and begins to caramelise.

Now add the tomato almond ginger paste and cook till oil separates the mixture. Add turmeric powder, garam masala, kastoori methi and frozen peas. Add the fried potato and paneer, mix well, check for seasoning and simmer for ten minutes.

Remove from heat and add the beaten yogurt and mix well. Cover and set aside for a few minutes.

Sprinkle chopped cilantro on top and serve hot with steamed brown rice.