Name: Pan-Fried Cheese with Potatoes and Fenugreek (Aloo Methi Paneer)
Yield: Serves 6
Cuisine: India
Ingredients: 1 teaspoon cayenne (ground red pepper); 1 teaspoon cumin seeds, ground; 2 teaspoons coarse kosher or sea salt; 2 teaspoons coriander seeds, ground; 1 teaspoon black or yellow mustard seeds; 1 teaspoon cumin seeds; 2 teaspoons white granulated sugar; 1 pound russet or Yukon Gold potatoes, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 tablespoons canola oil; ½ teaspoon ground turmeric; 8 ounces Doodh paneer, cut into 1-inch cubes and fried (see box); ¼ teaspoon ground asafetida; 1 cup chopped fresh or frozen fenugreek leaves (thawed if frozen); or ½ cup dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box)