Mild Indian Paneer & Potato Simmer

Dice 400g paneer into 2 cm cubes. Peel 300g potatoes and cut them into 1.5 cm cubes.

Place the potato cubes in a microwave-safe bowl with 2 tbsp water, cover with a plate, and microwave on high for 3 minutes to par-cook, then drain any excess water.

Heat 1 tbsp vegetable oil in a large non-stick skillet over medium heat. Add the 400g cubed paneer in a single layer.

Cook the paneer, turning occasionally. Listen closely: the paneer will first make a wet, hissing sizzle as surface moisture escapes, then transition to a sharp, dry crackle. Once you hear this crackle, fry for another 2 minutes until a golden crust forms on multiple sides (about 6 minutes total).

Remove the paneer from the skillet. Measure out exactly 100g of the pan-fried paneer, place it in a sealed container, let it cool, and store it in the refrigerator to use for Day 5 lunch.

In the same skillet over medium-low heat, melt 15g butter. Add 2 minced garlic cloves and 10g finely grated ginger, and sauté for 1 minute until fragrant.

Stir in 1 tbsp mild curry powder and cook for 30 seconds to toast the spices without burning them.

Pour in 400g canned crushed tomatoes and add the par-cooked potatoes. Bring to a simmer over medium heat, cover, and cook for 7 minutes until the potatoes are completely tender when pierced with a fork.

Reduce the heat to low. Gently stir in 150ml milk and the remaining 300g of pan-fried paneer. Simmer uncovered for 3 minutes to heat through and thicken slightly (do not boil, to prevent the milk from curdling). Season with 1/2 tsp salt to taste.

While the curry simmers, place 400g leftover white rice (cooked on Day 2) in a microwave-safe bowl, sprinkle with 1 tbsp water, cover, and microwave on high for 2 minutes until steaming hot.

Divide the hot rice between two bowls, ladle the mild paneer and potato simmer over the top, and serve immediately.