Here’s a simple and flavorful Aloo Paneer recipe—a classic Indian vegetarian dish with potatoes and paneer in a spiced tomato gravy:
🥘 Aloo Paneer
🧾 Ingredients
- 250 g (9 oz) paneer, cubed
- 3 medium potatoes, peeled and cubed
- 2 tbsp oil or ghee
- 1 onion, finely chopped
- 2 tomatoes, pureed or finely chopped
- 1–2 green chilies, chopped (optional)
- 1 tsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp red chili powder (optional)
- Salt to taste
- Fresh coriander leaves, chopped for garnish
🔪 Instructions
1. Prep the potatoes
- Boil or parboil the potatoes until just tender. Drain and set aside.
2. Fry the paneer
- In a skillet, heat 1 tbsp oil. Lightly fry paneer cubes until golden on all sides. Remove and set aside.
3. Make the masala
- In the same pan, heat remaining oil.
- Add cumin seeds and let them sizzle.
- Sauté onions until golden brown.
- Add ginger-garlic paste and green chilies; sauté 1–2 minutes.
- Stir in turmeric, coriander, and red chili powder.
- Add tomato puree and cook until oil separates from the masala (5–7 minutes).
4. Combine ingredients
- Add potatoes and fried paneer to the masala.
- Mix gently and cook 5–7 minutes on low heat for flavors to blend.
- Sprinkle garam masala and adjust salt.
5. Serve
- Garnish with fresh coriander leaves.
- Serve hot with roti, naan, or steamed rice.
🍽️ Tips
- Use firm paneer so it doesn’t crumble while cooking.
- For a creamier version, add 2–3 tbsp cream or yogurt at the end.
- Add peas or bell peppers for extra color and texture.
- Cook on low heat to allow the flavors to meld without breaking the paneer.
If you want, I can give a restaurant-style gravy-rich version that’s saucier and perfect for serving with rice or naan.
Do you want the gravy-rich version?
