Aloo Paneer Sabji

Recipe

aloo paneer sabji

A delectable fusion of tender potatoes and creamy paneer in a tantalizing blend of spices and herbs.

Rating

5.0/5

32+ people already loved this Recipe!

30 Mins

20 Ingredients

Ingredients

1 small or ½ cup red onion roughly chopped and ground into puree

1 teaspoon garlic paste or freshly grated

1 green chili slit (optional)

¼ teaspoon turmeric powder

1.5 teaspoons red chili powder (optional)

salt to taste

2 green cardamoms

1.5 teaspoon coriander powder

½ teaspoon garam masala (optional)

1 tablespoons kasoori methi (dried fenugreek leaves)

3 medium or 1.5 cups tomato pureed

2 tablespoons heavy whipping cream or fresh cream or malai

2 cloves

0.5 to 0.75 cup water

½ teaspoon cumin seeds

1 teaspoon ginger paste or freshly grated or crushed

2 teaspoons oil for frying paneer and potatoes

100 grams paneer cut into cubes

2 small or 1 cup potatoes boiled, peeled and cubed

1 tsp oil for curry

Method

Heat the 2 teaspoons of oil in a pan on medium heat. Once hot, add cubed paneer and fry till they are slightly golden brown. Once done remove it to a plate.

In the remaining oil, add cubed, boiled potatoes, sprinkle a little salt and toss them around.

Fry till they are golden brown and slightly crispy. Remove it to the same plate and keep it aside.

Heat the remaining oil in a pan on medium heat. Once hot add cloves and green cardamoms. Saute for a minute or till you get the nice aroma of the spices.

Then add cumin seeds and let the sizzle.

Then add onion paste, ginger paste, garlic paste, and slit green chili. Mix well and cook till the mixture becomes thick and the raw smell of onion goes away.

Now add salt and all the spices (turmeric powder, red chili powder, coriander powder, garam masala and kasoori methi). Mix and cook for a minute.

Now mix in tomato puree and cook till all the moisture evaporates and it becomes like a thick paste. During the cooking, if the mixture splutters a lot then you can cover it partially.

Now add water as per your liking gravy consistency and simmer for 4-5 minutes.

Mix in fried paneer and potatoes, cook for 2 minutes.

Lastly, mix in cream and cook for a minute. Then turn off the stove.

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