Aloo Paneer In Butter Sauce - cooking recipe

Ingredients

2 None large (1 lb) potatoes, peeled, cut into large pieces
2 tbsp vegetable oil + extra, to shallow-fry
1 None medium onion, finely chopped
1 None fresh green chili, deseeded, finely chopped
2 tsp yellow mustard seeds
1/2 tsp garam masala
1/2 lb paneer cheese, grated
2/3 cup ground almonds
1/3 cup cornstarch + extra, to coat
19 oz store-bought Indian butter sauce
1 lb steamed rice, to serve
None None fresh cilantro sprigs, to serve

Preparation

Place potatoes in a medium saucepan. Cover with cold water and bring to a boil. Cook for 10-15 mins, or until tender. Drain then mash until smooth.
Meanwhile, heat oil in a large frying pan. Add onion and 1 tsp salt. Cook for 5 mins, or until golden. Add chili, mustard seeds and garam masala. Cook for 1 min, or until fragrant. Combine with mashed potatoes, paneer, ground almonds and cornstarch. Shape into balls (around 2 tbsp each) and roll in extra cornstarch. Flatten slightly.
Heat oil for shallow-frying in a large heavy-bottomed frying pan over medium heat. Shallow-fry patties for 3 mins per side, or until golden brown. Drain on paper towels.
Combine butter sauce with 1/2 cup water over low heat. Cook for 2-3 mins, or until heated. Add patties and simmer for 2-3 mins. Serve with rice and fresh cilantro.