Grilled Paneer Aloo Tamatar Potato Curry with Jeera Rice

1. Begin by making the marinade for the paneer so that it has time to soak up all of that delicious flavor.  Whisk together the yogurt, oil, garlic, ginger, cumin, chili powder, and turmeric. Season to taste with salt. Cut the paneer into large chunks and toss in the marinade. Place in the fridge for at least 30 minutes, up to 8 hours.
2. Scrub and peel the potatoes before chopping them into large, equal-sized chunks. Put the potatoes into a pot filled with cool salted water, then bring the pot to a boil. Cook the potatoes for about 15 minutes, or until fork-tender.
3. While waiting for the water to start boiling, prepare the rice. Place your rice into a mesh sieve or bowl and rinse until the water runs clear.
   For Rice Makers: Place your hard spices into a cheesecloth, tea ball, or similar. Add the rice, enough water as per rice maker measurements, and the ghee. Turn on the rice maker.
   For Stovetop: Heat the ghee in a saucepan, add the sachet of hard spices to the melted ghee, and allow them to warm. Then add the rinsed rice and toast for a minute or two before adding the water. Bring the water to a boil, then reduce the heat to a simmer. Simmer the rice for about 10 minutes until the water has been absorbed or evaporated. Test for doneness and add water as necessary until the rice is tender and fluffy. Remove the hard spice sachet before serving.
4. When the potatoes are tender. Drain them from the water.
5. Preheat your BBQ to 400°F (200°C) + preparing to use direct heat. Place a cast iron dutch oven or stainless steel grilling wok onto the grill to preheat with your BBQ.
6. Add oil to the preheated pan. Once hot, add the mustard, coriander, fenugreek powder, cumin, Kashmiri chili powder, and turmeric. Cook until fragrant, about 30 seconds.
7. Add the canned tomatoes and cook for about 2 minutes. Then add in the potatoes, season with salt, cover, and simmer for about 10 minutes.
8. Meanwhile, remove the paneer from the marinade and grill it over direct heat for about 2 to 3 minutes per side, until grill marks form and they release easily from the cooking grids.
9. When the curry has simmered for at least 10 minutes, remove the lid, taste, and season with additional salt if needed. Remove from the heat. Mash a few of the potatoes if you want to thicken the curry a little.
10. Serve the curry with your jeera rice, and top with your grilled paneer for a tasty and filling meal worth celebrating.
11. Pair this meal with a vibrant and highly acidic wine like a Grüner Veltliner or Off-dry Riesling. These wines cut through the richness and have herbal qualities that complement the cumin notes. Alternatively, a light and fruit-forward Grenache red features smoky characteristics that will complement the grilled paneer without dominating the potato curry. If you prefer beers, crisp and palate-cleansing Helles will cut through richness and starches while harmonizing with the cumin. Citrus and warm spices from a Hefeweizen are another great pairing with similar qualities.

Serve this potato curry with fluffy jeera rice and pile on the grilled paneer while it’s still warm. For the rice, keep those whole spices contained in a tea ball or cheesecloth. What chefs might affectionately call “spice shrapnel” is flavourful, but nobody needs to bite into a whole clove. Pair the meal with a crisp Riesling, fruity Grenache, or a refreshing Helles beer. This warming, flavour-packed vegetarian feast is totally made for sharing.

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Happy Grilling!