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Aloo Paneer Recipe | Aloo Paneer Curry | Cottage Cheese And Potato Curry
+Paneer-based and aloo-based north Indian-style gravy dishes are very popular across India. In each dish, the main ingredient plays the starring role. Aloo paneer combines the best of both ingredients, making for a fabulous combination of two distinct curries.
Punjabi aloo paneer curry or aloo paneer ki sabji consists of fresh paneer and potato cubes cooked in a lightly spiced but intensely flavourful and tangy onion–tomato gravy.
Follow our easy and simple aloo paneer recipe and make delicious aloo paneer at home without any hassle. This yummy potato paneer recipe with a tomato–onion gravy is convenient and pairs very well with both roti and rice.
Tips on how to make the best Aloo Paneer Recipe:
Add about equal quantities of paneer and potatoes to this alu paneer masala to maintain a proper balance and to ensure that no one ingredient dominates.
Make sure to use ripe, red tomatoes. Avoid underripe and sour tomatoes.
Because aloo and paneer require different cooking durations and temperatures, they are added at different times in the cooking sequence.
To reduce cooking time in this aloo paneer recipe, cut the potatoes into about 1¼-inch cubes. They should be of medium size so they can maintain their shape after cooking.
If you like, you can substitute baby potatoes for diced potatoes in this easy aloo paneer recipe.
For a dairy-free dish or if you are lactose intolerant, you can substitute paneer with tofu.
The ideal consistency of aloo paneer should be medium thick at the time of serving. However, you can adjust the consistency of the gravy by adding or reducing the amount of water. If you plan to serve aloo paneer curry with rice, add more water to make a gravy with a thin to medium consistency. If you plan to have aloo paneer curry with chapati or naan, opt for a slightly thicker gravy.
Check the doneness of the potatoes by slicing a few pieces with a knife; they should be fork-tender.
Aloo paneer is delicious with Indian flatbreads like chapati, phulka, roti (plain roti, tandoori roti), naan, paratha (tawa paratha, pudina paratha, lachcha paratha), and kulcha.
Enjoy aloo paneer with plain rice, jeera rice, saffron rice, vegetable pulao, or matar (pea) pulao.
For a complete meal, serve boondi raita and your favourite dal.
Watch our aloo paneer recipe video with step by step instructions, all ingredients, and detailed cooking method. Learn how to make quick aloo paneer sabji (potato paneer) at home in your kitchen with Yummefy recipes.
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RECIPE
INGREDIENTS
3 tablespoons oil
1 teaspoon cumin seeds (jeera)
1 piece cinnamon, about 2-inches in length
2 bay leaves (tej patta)
200 grams onions, (about 2 medium onion), ground to a paste
2 1⁄2 teaspoons ginger paste
2 1⁄2 teaspoons garlic paste
1⁄2 teaspoon turmeric powder (haldi)
2 teaspoons coriander powder
1 teaspoon red chilli powder
200 grams tomato, (about 2 medium tomatoes), pureed
1 1⁄2 teaspoons salt, or to taste
200 grams potatoes, (about 2 medium potatoes), cut into 1¼ to 1½-inch cubes
250 grams paneer, cut into 1¼ to 1½-inch cubes
coriander leaves, to garnish
COOKING METHOD
- Heat oil in a kadhai or wok over high heat. Once hot but not yet smoking, toss in cumin seeds, cinnamon, and bay leaves, and stir till aromatic, about 1 minute. Carefully tip in onion paste and sauté till translucent, about 2 minutes. Add ginger paste and garlic paste and stir fry till the liquid dries out and onion turns golden brown. This could take 15 to 16 minutes.
- Toss in turmeric powder, coriander powder, and red chilli powder, and stir well till incorporated. Add 1 tablespoon water and cook for 3 to 4 minutes. Pour in tomato puree, stir, and cook down, stirring occasionally, till the oil leaves the masala, about 12 minutes.
- Season with salt and stir in potatoes. Pour in 750 ml water (about 3 cups). Stir, then bring to a boil. Cover and cook till potatoes are half done, about 5 minutes. Remove lid, stir, then carefully place paneer in the kadhai. Stir gently, cover, and simmer till the potatoes are cooked through, another 5 to 6 minutes. Remove from heat.
- Transfer to a serving bowl, garnish with coriander leaves, and serve immediately.
Serves: 4 as part of larger meal
Prep Time: 10 minutes
Cook Time: 57 minutes
HIDE RECIPE - Heat oil in a kadhai or wok over high heat. Once hot but not yet smoking, toss in cumin seeds, cinnamon, and bay leaves, and stir till aromatic, about 1 minute. Carefully tip in onion paste and sauté till translucent, about 2 minutes. Add ginger paste and garlic paste and stir fry till the liquid dries out and onion turns golden brown. This could take 15 to 16 minutes.
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Tags:aloo paneer, aloo paneer recipe, aloo paneer ki sabji
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