Aloo Paneer Recipe: A rich and creamy Indian curry with diced potatoes and paneer in a tomato onion sauce It is a delicious north Indian gravy recipe that can be served for lunch or dinner with your choice of rotis. When compared to other traditional curries with single hero ingredients, the combination of potatoes and paneer distinguishes it.
What do you do when you have potatoes (aloo) and Indian cottage cheese (Paneer) on hand and want to make a quick but tasty gravy-based dish with both? You make this Aloo Paneer recipe – a delicious curry made with the universal favourite aloo and soft paneer – and serve it with your choice of Indian bread or a simple rice dish for a super hearty meal.
North Indian gravies with paneer or aloo are popular throughout India. In their respective curries, aloo and paneer take centre stage, with other vegetables serving as fillers. However, this aloo paneer recipe is unique in that both take centre stage, creating a classic potato and cheese based curry.
As previously stated, this aloo paneer masala recipe is a fusion of two curries. Essentially, you could make this curry with either aloo or paneer. However, combining both results in a distinct and flavorful curry. Furthermore, I pan-fried both diced potatoes and paneer separately in this curry before adding this tomato and onion-based sauce. Essentially, this aids in the quick and efficient preparation of both aloo and paneer. Because paneer and aloo have different cooking temperatures, cooking them separately and then combining them does not affect each other.
If you don’t have cashews on hand, you can easily substitute blanched almonds. You can add fresh cream to this Aloo Paneer to improve the texture, taste, and mouthfeel even more. This will simply elevate the recipe to the status of a royal dish.
Because the gravy in this Aloo Paneer recipe is tomato-based, the most important thing to remember is to use ripe and red tomatoes for the best flavour and zing. Using extremely sour or even just sour tomatoes can drastically alter the flavour. Are you allergic to dairy? No worries, you can substitute tofu for paneer in this curry.
while making this rich and creamy aloo paneer recipe, some simple and important tips and suggestions To begin, do not dice the potatoes or paneer into small cubes. It must be medium in size because the finely chopped potatoes and paneer may dissolve. Second, make sure to use an equal amount of paneer and potatoes in this curry. Each ingredient should not overpower the other, so they must be balanced. Finally, you can try the same curry with baby potatoes instead of diced potatoes. Before combining baby potatoes with curry, you can learn how to use them in my dum aloo curry.
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Aloo Paneer Recipe Card:
Aloo Paneer Recipe
To be roasted:
- 4 tsp oil
- 3 potato (cubed)
- 16 cubes paneer / cottage cheese
For the curry:
- 1 tbsp butter
- 1 bay leaf
- 3 pods cardamom
- 1 inch cinnamon
- 4 cloves
- 1 tsp kasuri methi
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric
- 1 tsp kashmiri red chilli powder
- 1 tsp corainder powder
- 1/2 tsp cumin powder
- 1½ cup tomato puree
- 3 tbsp cashew paste
- 1 cup water
- 1 tsp salt
- 2 tbsp cream
- 2 tbsp paneer / cottage cheese (grated)
- 1/4 tsp garam masala
- 2 tbsp coriander (finely chopped)
Step-by-step instructions for making alu paneer:
- First, heat 4 tsp oil in a large kadai and roast 3 potatoes.
- Set aside once the potato has turned golden brown.
- 16 cubes paneer, roasted in the same oil until golden brown
- Set aside once the paneer has turned golden brown.
- Further,add 1 tbsp butter, 1 bay leaf, 3 pods cardamom, 1 inch cinnamon, 4 cloves, and 1 tsp kasuri methi Roast until the spices become fragrant.
- Now add 1 onion and sauté until softened.
- Also, add 1 teaspoon ginger garlic paste and cook until the onions are golden brown.
- Further , add 1/4 teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon coriander powder, and 1/2 teaspoon cumin powder
- Sauté on low heat until spices become aromatic.
- Sauté until the oil is released, then add 1½ cup tomato puree. To make tomato puree, blend three ripened tomatoes in a blender.
- Also, saute for a minute with 3 tbsp cashew paste
- Add in 1 cup water and 1 teaspoon salt Mix well, and adjust the consistency with water if necessary.
- Add roasted potatoes and paneer as well.
- Cook, covered, for 2 minutes, or until the flavours are absorbed.
- Mix in 2 tbsp cream and 2 tbsp grated paneer.
- Turn off the heat and stir in 1/4 teaspoon garam masala and 2 tablespoons coriander.
- Finally, serve aloo paneer masala alongside roti or chapati.
- First and foremost, roasting paneer and aloo enhances the flavour of the curry.
- Adding cream is optional, but it adds richness to the curry.
- Furthermore, cook the tomato puree thoroughly; otherwise, the raw flavour will remain.
- You can use blanched almonds instead of cashews in this Aloo Paneer curry. Soak almonds for 30 minutes in hot water. Peel them later and add them while grinding.
- Tofu can be substituted for paneer.
- You can adjust the amount of water in the gravy to achieve the desired consistency. Add more water to achieve a medium consistency or a slightly thinner gravy.
- You can also save time by cooking the potatoes in a pressure cooker or Instant Pot. When cooking potatoes in an Instant Pot or pressure cooker, use less water.
- 2 tablespoons cream can be added along with the dry fenugreek leaves and garam masala powder. This adds flavour to the Aloo Paneer recipe.
- If the gravy is sour, add 1/4–1/2 teaspoon sugar or 2–3 tablespoons cream.
- If you want to serve Aloo Paneer with rice, add a little more water to make a medium to slightly thin gravy.
- Finally, when prepared creamy, aloo paneer masala tastes fantastic.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.