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Lunch recipe · from the recipe book

Paneer-Style Queso Fresco Aloo Masala

Golden seared queso fresco cubes and crisp-edged potatoes tossed with toasted cumin, turmeric, garam-style spices and a squeeze of lemon, finished with spinach and cilantro.

Paneer-Style Queso Fresco Aloo Masala

Ingredients

  • 2½ cups crumbled300 gQueso frescocut into 3/4-inch cubes and patted dry
  • 3½ small600 gRed potatoescut into 3/4-inch cubes
  • 1½ medium160 gYellow onionthinly sliced
  • 1½ medium180 gTomatoeschopped
  • 4 cups loosely packed120 gBaby spinach
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2½ tbsp36 gCanola oil
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gChili powder
  • ½ tsp1 gGround cardamom
  • ½ cup120 gWater
  • ¼ tsp2 gSalt
  • 2 tbsp30 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 4 large pitas256 gWhole-wheat pitawarmed, cut into wedges

Steps

  1. Prep first: cube the queso fresco and potatoes, slice the onion, chop the tomato, mince the garlic and jalapeño, grate the ginger and chop the cilantro.
  2. Heat one third of the canola oil in a large skillet over medium-high heat. Sear the queso fresco cubes 1 to 2 minutes per side until golden in spots, then move them to a plate.
  3. Add the remaining two thirds of the canola oil and the potatoes to the skillet. Cook 8 minutes, turning occasionally, until browned at the edges.
  4. Add the onion and cook 5 minutes until soft. Stir in the garlic, ginger and jalapeño and cook 1 minute.
  5. Sprinkle in the cumin, turmeric, coriander, chili powder, cardamom and salt and stir 30 seconds until fragrant.
  6. Add the tomato and water, cover, lower the heat to medium-low and cook 12 to 15 minutes, stirring now and then, until the potatoes are tender and the pan is nearly dry.
  7. Uncover, add the spinach and stir until wilted, then gently fold in the seared queso fresco to warm through, about 2 minutes.
  8. Turn off the heat, drizzle with the lemon juice, scatter the cilantro on top and serve with the warm pita wedges.

Contains: Milk, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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