What do you do when you’ve got potatoes (aloo) and Indian cottage cheese (Paneer) at house, and also you need to stir-up a slightly fast but tasty gravy-based dish with each these elements? You comply with this Aloo Paneer recipe – a straightforward to organize yummy curry made with the common favorite aloo and smooth paneer – pair it up along with your selection of Indian bread or a easy rice dish and revel in an excellent hearty meal.
Extra on Aloo Paneer
Lots of people would possibly affiliate India majorly with being one sort of a spicy-gravy-consuming-nation, however that’s a misnomer. When speaking of gravies and curries, it’s fairly proper to say that India is as various in its curries as it’s in its individuals, traditions and cultures.
This Aloo Paneer recipe is my rendition of a Punjabi Aloo Paneer masala, that’s much more – it’s a creamy, tangy, rightly spiced onion-tomato primarily based gravy which has chunks of aloo and paneer dunked in it. I’ve additionally added cashews to the gravy because of which it oozes richness.
In case you don’t have cashews, you’ll be able to simply substitute it with blanched almonds. To raise the feel, style and mouthfeel of this Aloo Paneer even additional, you may as well decide so as to add recent cream in it. That is simply going to show the recipe right into a dish of royalty.
Since this Aloo Paneer recipe has a tomato-based gravy, an important factor that you have to bear in mind is to make use of ripe and purple tomatoes, for the proper taste and zing. Utilizing extraordinarily bitter and even simply bitter tomatoes can alter the style drastically. Allergic to dairy? No worries, go forward and make this curry with tofu as an alternative of paneer.
End this Aloo Paneer with a sprinkle of dried fenugreek leaves (kasuri methi) and a few garam masala powder, and voila! You’ve gotten a dish that screams deliciousness. Pair it up with Roti or Phulka or Chapati, any paratha of your selection, Naan, Jeera Rice, Peas pulao or Saffron rice and indulge!
Step-by-Step Information
make Aloo Paneer
1. Firstly chop 1 medium onion (about ⅓ cup chopped onions), 2 medium to giant tomatoes (about 1 cup chopped tomatoes), 1 inch ginger, 2 to three small to medium garlic cloves and 1 or 2 inexperienced chilies.
2. Then add all of the chopped elements (onions, tomatoes, ginger, garlic and inexperienced chilies) in a mixer or blender jar. Additionally, add 15 cashews.
In order for you, you’ll be able to soak cashews in scorching water for 20 to half-hour after which add.
3. Mix or grind to a easy paste with out including any water.
4. Warmth 2 tablespoons oil in a pan. Add 1 tej patta.
5. Then add the bottom onion-tomato-cashew paste. Watch out because the combination splutters. So maintain the warmth to low when including this paste. Combine very nicely.
6. Maintain a lid on the pan permitting some steam to move out, as this masala paste splutters rather a lot. Do verify at intervals if the masala paste has stopped spluttering or not, and provides a stir.
7. When the combination stops spluttering, take away the lid.
8. Now add ¼ teaspoon turmeric powder, ½ teaspoon coriander powder and ½ to 1 teaspoon Kashmiri purple chili powder.
9. Combine very nicely and sauté until you see oil releasing from the perimeters of the masala paste.
10. Now add chopped potatoes. Chop 2 medium-sized potatoes in smaller measurement in order that they prepare dinner sooner.
11. Add salt as per style.
12. Combine very nicely.
13. Add 1.5 to 1.75 cups water.
14. Cowl the pan with a lid and prepare dinner the potatoes on a medium-low to medium warmth. Do verify whereas the potatoes are cooking and if required add water.
15. As soon as accomplished, verify the potatoes by sliding a fork or knife by way of a number of items. The knife ought to slide in simply. As soon as potatoes are fork tender and gravy is finished, you will note some oil specks on prime of the gravy.
16. Add 200 grams cottage cheese (paneer), reduce in cubes.
17. Add ¼ teaspoon crushed dried fenugreek leaves (kasuri methi) and ½ teaspoon garam masala powder.
18. Combine very nicely and change off the warmth.
19. Lastly, add 2 to three tablespoons chopped coriander leaves. Combine nicely.
20. Serve Aloo Paneer with chapati, phulka, paratha or naan. You can too have it with jeera rice, peas pulao or saffron rice.
Professional Ideas
- You’ll be able to substitute cashews on this Aloo Paneer curry with blanched almonds. Soak almonds in scorching water for half-hour. Later peel them after which add whereas grinding.
- You should utilize tofu as an alternative of paneer.
- You’ll be able to modify the water within the gravy in accordance with the consistency you like. For a medium consistency or a barely thinner gravy, add extra water.
- You can too use a stress cooker or Immediate pot to avoid wasting time in cooking the potatoes. Add much less water if cooking potatoes within the Immediate pot or stress cooker.
- You’ll be able to add 2 tablespoons cream whereas including dry fenugreek leaves and garam masala powder. This makes the Aloo Paneer recipe richer.
- If the gravy tastes bitter, then add ¼ to ½ teaspoon sugar or 2 to three tablespoons cream.
- For those who plan to serve Aloo Paneer with rice, then you’ll be able to add some extra water to make a medium to barely skinny consistency gravy.
Extra Paneer Dishes To Strive!
Gluten Free Recipes
Paneer Recipes
Paneer Recipes
Gluten Free Recipes
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Aloo Paneer Recipe
Aloo Paneer recipe is a scrumptious curry made with the common favourite potatoes and smooth paneer. Pair the curry along with your selection of Indian bread or a easy rice dish for an excellent hearty meal.
Prep Time 10 minutes
Prepare dinner Time 30 minutes
Complete Time 40 minutes
Stop your display screen from going darkish whereas making the recipe
Preparation
Firstly chop the onion, tomatoes, ginger, garlic cloves and inexperienced chilies.
Then add all of the chopped elements (onions, tomatoes, ginger, garlic and inexperienced chilies) in a mixer or blender jar.
Additionally add 15 cashews. In order for you you’ll be able to soak cashews in scorching water for 20 to half-hour after which add.
Mix or grind to a easy paste with out including any water.
Making aloo paneer
Warmth oil in a pan. Add 1 tej patta.
Then add the bottom onion-tomato-cashewnut paste. Watch out because the combination splutters. So maintain warmth to low when including this paste. Combine very nicely.
Maintain a lid on the pan permitting some steam to move as this paste splutters rather a lot. Do verify at intervals if the masala paste has stopped spluttering or not, and provides a stir.
When the combination stops spluttering, take away the lid.
Now add turmeric powder, coriander powder and Kashmiri purple chili powder.
Combine very nicely and sauté until you see oil releasing from the perimeters of the masala paste.
Now add chopped potatoes. Do chop the potatoes in smaller measurement in order that they prepare dinner sooner.
Add salt as per style. combine very nicely.
Add 1.5 to 1.75 cups water. For a medium consistency gravy or a barely thinner model, add extra water.
- Cowl the pan with its lid and prepare dinner the potatoes on a medium-low to medium warmth. Do verify whereas the potatoes are cooking and if required add water. Alternatively, you may as well use a stress cooker to avoid wasting time. Add much less water if cooking potatoes in stress cooker.
As soon as accomplished, verify the potatoes by sliding a fork or knife by way of a number of items. The knife ought to slide in simply.
As soon as potatoes are cooked and gravy is finished, you will note some oil specks floating on prime of the gravy.
Add paneer which were chopped in cubes.
Add dried fenugreek leaves, crushed and garam masala powder.
Combine very nicely and switch off the warmth.
Lastly add chopped coriander leaves. Combine once more.
Serve Aloo Paneer with chapati, phulka, paratha or naan.
- Sauté the masala paste very nicely until you see oil releasing from the perimeters.
- As an alternative of cashewnuts, you should use almonds. Soak almonds in scorching water for half-hour. Later peel them after which add whereas grinding.
- If utilizing Kashmiri purple chili powder or deghi mirch, add as much as 1 teaspoon. This makes the gravy barely spicy and offers a pleasant orangish coloration.
- If utilizing some other purple chili powder, then add ½ teaspoon of it.
- If serving this curry with chapatis or naan, you’ll be able to add the quantity of water talked about within the recipe as this offers a barely thicker gravy.
- If the gravy tastes bitter, then add ¼ to ½ teaspoon sugar or 2 to three tablespoons cream.
Vitamin Info
Aloo Paneer Recipe
Quantity Per Serving
Energy 320 Energy from Fats 198
% Day by day Worth*
Fats 22g34%
Saturated Fats 9g56%
Polyunsaturated Fats 1g
Monounsaturated Fats 7g
Ldl cholesterol 33mg11%
Sodium 142mg6%
Potassium 504mg14%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 4g4%
Protein 10g20%
Vitamin A 604IU12%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 27mg33%
Vitamin E 3mg20%
Vitamin Ok 10µg10%
Calcium 267mg27%
Vitamin B9 (Folate) 25µg6%
Iron 1mg6%
Magnesium 43mg11%
Phosphorus 94mg9%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie weight loss plan.
This Aloo Paneer publish from the archives first revealed on Jun 2017 has been republished and up to date on 10 Could 2022.
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