An easy, homestyle gravy based dish made with paneer and potatoes. The combo of potatoes and paneer is pure love. With rotis or rice and salad, it makes for a delicious weeknight meal. This sabzi uses everyday ingredients from your pantry and is pretty straightforward.
We love paneer, especially my kids and its a great source of vegetarian protein. The popular paneer curries use ton of nuts and cream and while I absolutely love them, those are reserved for special occasions in our home. Everyday curries are fuss free and I make this paneer sabzi every other week.
I love making paneer curries in ghee but you can use mustard or olive or any cooking oil that you normally use. Here I also use a few whole spices but you can just use the powdered spices. Summer tomatoes are great right now and they enhance the taste of sabzi a lot. If you want, you can use crushed canned whole tomatoes as well.
Other paneer recipes to check out.
Aloo Paneer ki Sabzi
- 1 large potato
- 8 oz paneer
- 1/4 cup ghee
- 1 large bayleaf
- 3 green cardamom cloves
- 1 tsp cumin seeds
- 3/4 cup finely chopped onion
- 1 inch fresh ginger, pounded in mortar pestle
- 3 fat garlic cloves, pounded in mortar pestle
- 1.5 cup finely chopped tomatoes
- 1/2 tsp sugar
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp hot red chilli powder
- 1 tsp salt (or to taste)
- 1 tsp kasuri methi, optional
- 1/2 tsp roasted cumin powder
- 1 tsp garam masala
- 2 tbsp chopped cilantro, garnish
- Peel and cut the potato into 6-8 pieces. Keep soaked in water. Cut paneer into triangles or squares, as you wish, do not cut too thick or too thin.
- Heat ghee on medium heat in a heavy bottom pot. Once nicely warm, add the whole spices. Crackle for 10 seconds and then add the onions.Cook onions till they brown evenly.
- Add the ginger, garlic and cook for a minute or so till you smell a nice aroma.Then add the powdwered spices – coriander, turmeric, red chilli powder. Cook for 2 minutes in oil until you smell a toasty aroma. If you feel that the spices are getting dry, add a splash of water.
- Next add the tomatoes,sugar and salt to the potCook for 5-6 minutes till you see oil seperating on the sides and the tomatoes are pulpy. Add the potatoes and mix well. Saute the potatoes for 3-4 minutes with the masala.
- Add 1 cup hot water, mix.Taste and adjust the salt of the masala and bring it to a slow boil. Once boiling, reduce the stove to medium low and cover the pot. Let cook on medium heat for 6-8 minutes or until the potatoes are 95 percent cooked.
- Once the potatoes are fork tender, add the paneer, kasuri methi, cumin powder and garam masala. Mix and cover again and let cook for another 5-8 minutes until poatoes are cooked through and the paneer has softened.
- Let rest for 20 minutes before serving. Serve garnished with chopped cilantro.