Aloo Paneer Curry

Aloo paneer curry is an easy, homestyle gravy based dish made with paneer and potatoes. The combo of potatoes and paneer is pure love. With wheat rotis, oats roti, plain paratha or rice and kachumber 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. Popular paneer curries like paneer lababdaar or paneer korma 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.

Step By Step of making Aloo Paneer (Step Photos)

• 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 or oil on medium heat in a heavy bottom pot. Once nicely warm, add the whole spices. Crackle for 10 seconds(image1) and then add the onions (image2).Cook onions till they brown evenly. 
• Add the ginger, garlic and the powdered spices - coriander powder, turmeric powder & red chilli powder. Add 2-3 tablespoons of water(image 3). Cook for 2 minutes in until you smell a toasty aroma(image 4). If you feel that the spices are getting dry, add another splash of water. 
• Next add the crushed tomatoes,sugar and salt(image 5). Cook for 5-6 minutes till you see oil seperating on the sides (image 6). 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,and garam masala. Mix and cover again and let cook for another 5-8 minutes (image 7) until poatoes are cooked through and the paneer has softened. 
• Let rest for 20 minutes before serving. Serve garnished with chopped cilantro (image 8).

More Paneer Recipes

• Stuffed Paneer Paratha
• Paneer Makhani Pizza
• Paneer Kali Mirch
• Paneer Lababdaar

Aloo Paneer ki Sabzi

Tanvi Srivastava

Everyday homestyle paneer and poato curry which pairs well with rice, rotis and salad.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4 servings

Ingredients

  

1x2x3x

• 1 large potato
• 8 oz(220g) paneer
• 2-3 tablespoon ghee or use cooking oil
• 1 large bayleaf
• 3 green cardamom cloves
• ½ teaspoon cumin seeds
• ¾ 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
• ½ teaspoon sugar
• 2 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon hot red chilli powder
• 1 teaspoon salt (or to taste)
• 1 teaspoon kasuri methi, optional
• 1 teaspoon garam masala
• 2 tablespoon chopped cilantro, garnish

Instructions

 

• 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 pot.Cook 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,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.

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