Aloo Paneer Recipe
The Aloo Paneer recipe presents a delightful curry crafted from the universally cherished potatoes and velvety paneer. Complement this savory dish with your preferred Indian bread or a modest rice accompaniment to create a truly satisfying and nourishing feast.
Ingredients
For Grinding
- 1 medium onion – chopped or ⅓ cup chopped onion
- 2 medium to large tomatoes or 1 cup chopped tomatoes
- 1 inch ginger – chopped
- 2 to 3 small to medium garlic cloves – chopped
- 1 or 2 green chilies – chopped
- 15 cashews
Other Ingredients
- 2 tablespoons oil
- 1 tej patta (Indian bay leaf)
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder (ground coriander)
- ½ to 1 teaspoon kashmiri red chili powder
- 1.25 cups chopped potatoes or 2 medium potatoes or 4 small potatoes
- 1.5 to 1.75 cups water or add as required
- salt as required
- 200 grams paneer (Indian cottage cheese)
- ¼ teaspoon dried fenugreek leaves (kasuri methi) – crushed
- ½ teaspoon garam masala
- 2 to 3 tablespoons coriander leaves – chopped
Instructions
Preparation
- Firstly chop the onion, tomatoes, ginger, garlic cloves and green chilies.
- Then add all the chopped ingredients (onions, tomatoes, ginger, garlic and green chilies) in a mixer or blender jar.
- Also add 15 cashews. If you want you can soak cashews in hot water for 20 to 30 minutes and then add.
- Blend or grind to a smooth paste without adding any water.
Making Aloo Paneer
- Heat oil in a pan. Add 1 tej patta.
- Then add the ground onion-tomato-cashewnut paste. Be careful as the mixture splutters. So keep heat to low when adding this paste. Mix very well.
- Keep a lid on the pan allowing some steam to pass as this paste splutters a lot. Do check at intervals if the masala paste has stopped spluttering or not, and give a stir.
- When the mixture stops spluttering, remove the lid.
- Now add turmeric powder, coriander powder and Kashmiri red chili powder.
- Mix very well and sauté till you see oil releasing from the sides of the masala paste.
- Now add chopped potatoes. Do chop the potatoes in smaller size so that they cook faster.
- Add salt as per taste. mix very well.
- Add 1.5 to 1.75 cups water. For a medium consistency gravy or a slightly thinner version, add more water.
- Cover the pan with its lid and cook the potatoes on a medium-low to medium heat. Do check while the potatoes are cooking and if required add water.Alternatively, you can also use a pressure cooker to save time. Add less water if cooking potatoes in pressure cooker.
- Once done, check the potatoes by sliding a fork or knife through a few pieces. The knife should slide in easily.
- Once potatoes are cooked and gravy is done, you will see some oil specks floating on top of the gravy.
- Add paneer that have been chopped in cubes.
- Add dried fenugreek leaves, crushed and garam masala powder.
- Mix very well and turn off the heat.
- Lastly add chopped coriander leaves. Mix again.
- Serve Aloo Paneer with chapati, phulka, paratha or naan.
Nutrition
Calories: 320kcalCarbohydrates: 21gProtein: 10gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 33mgSodium: 142mgPotassium: 504mgFiber: 4gSugar: 4gVitamin A: 604IUVitamin C: 27mgCalcium: 267mgIron: 1mg
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