Venkatesh Bhat makes Dhaba Style Kothamir Paneer Masala

Ingredients

• 4 medium Potatoes (peeled and cut into 1/4 inch thick slices)
• 3 tablespoons Vegetable Oil (high smoke point oil such as sunflower or canola)
• 1/2 teaspoon Turmeric Powder (ground, adds color and earthiness)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Garam Masala Powder (store‑bought or homemade blend)
• 1 teaspoon Salt (or to taste)

Instructions

1. Prepare the potatoes

   Peel the potatoes and cut them into uniform 1/4‑inch thick slices or half‑moon pieces for even cooking.

   Time: PT5M

2. Rinse and dry

   Rinse the sliced potatoes under cold water to remove excess starch, then pat them completely dry with paper towels.

   Time: PT5M

3. Heat oil

   Add the vegetable oil to a heavy‑bottom skillet and heat over medium heat until shimmering.

   Time: PT2M

   Temperature: Medium heat

4. Fry potatoes

   Add the potatoes in a single layer (work in batches if necessary) and fry, stirring occasionally, until they turn light golden brown and are tender inside.

   Time: PT10M

   Temperature: Medium‑high heat

5. Season

   Sprinkle turmeric, red chili powder, garam masala, and salt over the fried potatoes. Toss quickly to coat evenly and cook for another 2‑3 minutes so the spices release their aroma.

   Time: PT3M

   Temperature: Medium heat

6. Finish and serve

   Transfer the spiced potatoes to a serving plate. Serve hot as a side dish or snack.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

3g

Carbohydrates

30g

Fat

8g

Fiber

3g