Potatoes and paneer usually are main ingredient for many dishes and hence not used together. Hence this recipe is bit exceptional as I have used both, I named it as nazakat which means with lot of care as potatoes in this recipe has to be handled with lot of care.
For gravy :2 tbsp dry fenugreek leavesKasturi methi
spices for paneer : pinch of red chilli powderpepper powder, salt and chat masala
1/2cupoil for deep frying.
Take medium sized potatoes and peel them.
With help of the rear end the spoon, scoop out the potatoes making a hole, do not throw the scooped out part this can be used in gravy. We would stuff paneer into this hole later on.
Take paneer and mash it nicely as you do while making stuffed parathas Add salt as per taste, red chilli powder, pepper powder and chat masala.
Take oil in the hot wok and deep fry potatoes, take them out once they turn golden brown and use kitchen issue paper to drain excess oil. Let it cool down for few seconds.
Stuff paneer into these potatoes hole and keep it aside.
Take tomatoes and garlic and blend it to form a puree.
Take 2 tbsp oil and put the puree,fenugreek leaves, turmeric, coriander powder and kitchen king masala( if you don't have this then you can put garam masala).put 1/2 cup water and left aloo pieces,it will help to thicken the gravy.
Once the smell of raw tomatoes goes off or simmer it for 10 minutes as usually it goes off in this time. Add stuffed potatoes and close the lid, let it simmer for 5 minutes.