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Paneer Tikka Potato Poutine Bites #IdahoPotato #SundaySupper #FWCON

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Ingredients
  

Paneer Tikka

  • Paneer-8-10 oz
  • Greek yoghurt or thick plain yoghurt-1/2 cup
  • Crushed ginger and garlic-1 tbsp
  • Tandoori masala-2 tbsp
  • Salt to taste
  • Oi

Crispy Spiced Roast Potatoes

  • 3 large Idaho® Russet Potatoes- washed and sliced into 1/4 inch thick rounds
  • Garlic powder-1 tsp
  • Ground Cumin-1 tsp
  • Garam Masala-1 tsp
  • Paprika-1 tsp
  • Salt
  • Oil

Masala sauce:

  • Finely chopped onions-1/2 cup
  • Crushed Ginger-1/2 tsp.
  • Crushed Garlic-1/2 tsp.
  • Garam masala- 1 tsp.
  • Tomato puree-1 cup
  • Sugar-1 tsp.
  • Water-1 cup
  • Cream- 1/4 cup
  • Salt to taste
  • Butter or oil-3 tbsp

Instructions
 

Paneer Tikka

  • Mix all the ingredients and let it marinate for about 3-4 hrs. In a foil lined greased baking sheet arrange the paneer cubes and broil on low for about 10-12 minutes turning them over midway until slightly golden. Cut them into small pieces when cool enough to touch.

Crispy Spiced Potato

  • Preheat the oven to 450 degrees. In a greased roasting tray mix the potatoes with spices and oil and spread evenly. Bake for 30 mins until slightly golden and crispy.

Masala Sauce

  • In a pan heat butter or oil and add the onions and sauté until golden. Add the ginger and garlic and fry for about a minute.
  • Add the spices and mix well. Add the tomato puree and sugar.
  • Stir and continue to cook on low heat for about 6-7 minutes.
  • Add water, bring to a boil and reduce the heat. Let it simmer for a about 5 minutes.Blend into a smooth paste.Pour the mixture into the same pan.
  • Add the cream. Turn off the heat. Mix well and check the seasonings.

To serve

  • Arrange the potato in a serving tray. Top with the paneer tikka pieces and drizzle the sauce all over.Enjoy!