Prep Time: 20 mins I Cooking Time: 1 hr. I Serve: 3 - 4
Aloo Paneer Curry is a north Indian-style recipe where shallow fried paneer and potato cubes are simmered in medium spicy, flavorful and slightly cream onion tomato gravy. This is one of the easy paneer dishes which can be prepared at home anytime. This yummy potato paneer recipe with a slight tangy touch is not only easy to make but it also pairs very well with any bread of your choice. A healthy and super delicious meal, enjoy it with chilled cucumber salad and mint raita.
Prep Time : 20 mins
Cook time : 1 hr.
Serve : 3-4
Level Of Cooking : Easy
Cuisine: North Indian
Ingredients :-
For Wet Masala :-
3 tbsp./45 ml. Veg Oil (divided) 8-10 Black Peppercorns (whole)
2 tsp. Coriander Seeds 1.5 tsp. Cumin Seeds 3-4 Green Cardamom 1 inch. Ginger (roughly chopped) 8-10 Garlic Cloves (peeled) 4 Onions, med size (roughly sliced) ¼ cup/60 ml. Water
For Gravy :-
350 g. Paneer /Cottage Cheese (cut into 3 inch pieces)
3 Potatoes, med size (peeled, washed & cut into quarters)
2 tbsp./30 ml. Veg Oil 2 Bay Leaf 2-3 Red Chilies (whole & dried) 3 Tomatoes, med size (grind to purée) Salt to taste
1 tsp. Turmeric Powder 1.5 tsp. Red Chili Powder
1.5 cup/350 ml. Hot Water
Fresh finely chopped coriander for garnishing
Method :-
Heat 2 tbsp of veg oil in a non-stick pan. Add paneer to the pan and shallow fry on low medium flame till light golden in colour. Keep changing sides to get golden colour on both sides. Once done dish out on a plate, cover it and set aside for later use
To the same pan add 1 more tbsp of veg oil. Then add black peppercorns + coriander seeds + cumin seeds + green cardamom + ginger + garlic cloves to the pan. Stir for 3-4 mins on low med flame until the spices starts spluttering
Add sliced onions to the pan and sauté for 7-8 mins on low medium flame. Stir continuously. Once the onion colour changes to light golden brown then lower down the flame. Dish out the onions and spices on a plate and allow them to cool down
To the remaining oil add potatoes and fry for 12-15 minutes on low-medium flame until half cooked. Keep stirring in regular intervals
Meanwhile, add the fried onion along with the spices to the grinder jar + water and grind to a smooth paste When the potatoes colour changes to golden brown, lower down the flame. Dish out the fried potatoes and set aside for later use
Add 2 tbsp of vegetable oil to the same pan. Once hot add bay leaves + red chilies to the pan. Stir for 1-2 mins. Add the grinded onion masala paste to the pan and stir continuously for 5-6 mins on low-medium flame
Next, add tomato purée to the pan. Mix well and stir for 3-4 mins on low-medium flame. Add salt + turmeric powder + red chili powder to the pan and mix well. Stir continuously for 2-3 mins on low med flame
When the oil starts separating from the masala add the fried potatoes to the pan/kadai. Mix well and stir for another 2-3 mins on low medium flame
Add hot water to the pan/kadai and mix well. Cover and let it cook for 15-20 minutes on low flame. Stir in regular intervals
Remove the lid and check if the potatoes have cooked properly or not? If the gravy has thickened and the potatoes are cooked properly then, add the fried paneer pieces to the pan. Mix gently and switch off the gas
Transfer the prepared dish to the serving bowl and garnish with freshly chopped coriander
Time to Taste :)
Enjoy this dish with bread of your choice like Plain Chapati, Garlic Naan, Laccha Paratha, Tandoori Roti, pickled onions etc.
Note : pls adjust the spice levels to your taste.