Preparation time ([days] hrs:min): 00:20
Cooking time ([days] hrs:min): 00:45
Number of servings: 4

Ingredients:
Baby potatoes - 0.38 piece
Onions - 1/2 medium  
Ginger Piece (1 inch in length) - 1/4 piece
Garlic - 1 piece
Cumin Seeds (Cumin, Jeera) - 1/4 teaspoon
Cloves (Whole) - 1 1/4    
Chili Powder (Red Chili Powder) - 0.38 teaspoon
Turmeric (Haldi powder) - 1/8 teaspoon
Salt to taste
Vegetable Oil - 0.06 cup
Tomato Puree - 1 1/4 tablespoon
Paneer Pieces (1 inch cubes) - 0.19 cup
Coriander Leaves (dhaniya)   fistful  
Milk - 1/4 cup

Method:
1. Boil potatoes in 5 cups of water until soft. Peel and keep aside. Mash paneer pieces and keep aside.

Making Paneer:
Required ingredients:
Half-n-Half -- 1 liter yoghurt -- 1 cup
Note: You may substitute two litres of milk for one litre of half-n-half.

1. Heat milk to a boil.
2. Lower heat and add yoghurt. Keep stirring on low heat until the milk looks curdled(about two minutes) and forms lumps.
3. Remove from heat and put contents in a cheese cloth.
4. Let stand for a few minutes until water is drained.
5. Then place the cloth with the paneer on flat board, place some weight on top(like a container with two litres of water in it). Set aside for 10 minutes, remove the weight, cut the paneer in to small pieces and use them for any recipe that calls for them. For paneer Balls curry, the process is the same for making paneer. Only, remove the weight after six minutes instead of ten. Now you can crumble the paneer slab. )

Make into fine paste: Onions, ginger, garlic, cumin, cloves, chili powder, turmeric and salt to taste. Heat oil in a deep, non-stick fry pan and fry above paste until oil comes out. Now, add potatoes, tomato puree, paneer and coriander. Fry for 3 minutes, add 1 cup of milk, cover and cook on low heat for another 15 minutes