Find the Secrets of Aloo Paneer Recipe
When it comes to Indian recipes, Aloo Paneer is perhaps the culinary masterpiece that you would not want to miss out on. The way it creates a symphony of flavours is unique in many ways. The Aloo Paneer recipe is very humble but captivates your taste buds. Featuring Aloo (potatoes) and Paneer (Indian cottage cheese), it is a true sign of the versatility of vegetarian fare.
The Aloo Paneer – An overview
When one thinks of Indian recipes, most of us tend to believe that it is a combination of spicy gravy. But, that’s far from the truth. India has a good number of different curries, and the Aloo Paneer recipe is just one of them. Aloo Paneer recipe is a tangy and creamy delicacy that has the right mix of spices.
Ingredients & Substitutes for Aloo Paneer Recipe
- 1 medium-sized onion – chopped
- 2 large tomatoes – chopped
- 1-inch ginger – chopped
- Small to medium garlic cloves – 2 to 3 chopped
- Green chillies – 1 to 2 chopped
- 10 to 15 cashews or almond
- Chopped potatoes – 1.5 cup
- Paneer – 200 gram
- Dried fenugreek leaves (Kasuri Methi)
- Garam masala – ½ teaspoon
- Coriander leaves – 2 to 3 teaspoons chopped
- Tej patta – 1
- Turmeric powder
- Kashmiri chilli powder – 1 teaspoon
- Cumin seeds – 1 teaspoon
How to make Aloo Paneer Recipe?
As a preparation before beginning to cook the recipe, follow the steps here below –
- Finely chop onion, garlic, ginger and green chilllies.
- Add all chopped ingredients to a blender or mixer
- Add cashews (or almons)
- Blend the mixture to a fine paste without adding any water
Make the Aloo Paneer Recipe
Having prepared the Masala for the Paneer Aloo recipe, proceed to make the Aloo Paneer by following the steps here below –
- Heat oil in a pan. When the oil heats up, add one Tej Patta
- Add the ground masala that we have prepared above. Take care to lower thee flame when adding masala. High flame can make the masala splutter
- Cover the pan with a lid till the sputtering stops.
- Once the spluttering has stopped, stir the mix well.
- Add Kashmiri chilli powder, coriander powder, and turmeric powder to the pan.
- Mix well, and keep stirring till the oil begins releasing from the sides of the pan.
- Add the chopped potatoes. Make sure that potatoes are finely chopped. This will help them cook faster.
- Add salt as per your taste. Keep stirring
- Add 1.5 to 2 cups of water. If you want to have a thinner curry, you can add more water. However, most people prefer a medium consistency for the gravy.
- Cover the pan with a lid and cook till the potatoes are done. Keep checking to find if the potatoes are cooked. You can also cook them in a pressure cooker. Do not add more water if using a pressure cooker.
- You can use a knife to check potatoes are cooked properly.
- Check if the gravy and potatoes are done. You should find the oil flecks floating on the surface of the gravy once done.
- Add Paneer chopped into cubes
- Add Kasuri methi and garam masala
- Mix very well
- Turn off the heat.
- Add the chopped coriander leaves and mix well.
Your Paneer Aloo recipe is done. You can serve this Paneer and Potato recipe with Paratha, Phulka, Roti or Chapati.
A few Expert Tips
Even when the Paneer Aloo recipe is simple and easy to follow, it is advisable to take note of a few specific factors when preparing your recipe.
A few tips that can help you make the best out of your Paneer Aloo curry –
- Make sure the stir the masala well, until the oil seeps from the sides.
- Adjust the spices as per your taste and preferences. For instance, if you want a mild option of Potato cottage cheese curry, reduce the amount of chilli powder. For a spicy one, you can add chilli flakes.
- To make it more creamy, you can add a splash of heavy cream before serving it.
- Toasted spices can be a better option for a better flavour profile. Toast the spices cumin seeds, coriander seeds, and cloves in a dry pan or until fragrant and then grind them.
- You can soak the cashews or almonds in water for 30 minutes before adding them to grinding. Peel the almonds before adding them to the grinder.
- If the gravy is too sour, you can add a little sugar
- You can cut the paneer into fine pieces that are of biteable size and fry them until light brown before adding them to the curry. This will help you get a crispy texture to the aloo paneer ki sabji
- You can also garnish the Aloo Paneer with chopped cilantro, fresh mint leaves, or a dollop of cream.
Aloo Paneer Recipe
- 2 Tablespoons Oil
- 1 Teaspoon Cumin Seeds
- 1 Medium Onion, finely chopped
- 1 Tablepoon Ginger-Garlic paste
- 2 Medium Tomatoes, finely chopped
- ½ Teaspoon Turmeric Powder
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Coriander Powder
- ½ Teaspoon Garam Masala
- ¼ Teaspoon Chili Powder
- 2 Medium Potatoes, diced
- 14 Ounces Paneer, cubed
- Salt to taste
- Water as needed
- ½ Tablepoon Cilantro, chopped, for garnishing (optional)
- Heat oil in a pan over medium heat. Add cumin seeds and let them cook until you smell the aroma.
- Add onions and sauté until golden brown.
- Add ginger-garlic paste and cook until you experience a raw aroma.
- Add chopped tomatoes and cook until they get soft and release juice
- Sprinkle turmeric powder, cumin powder, and coriander powder.
Frequently Asked Question:-
Aloo Paneer curry is a popular dish from North India made from potatoes, paneer (Indian cottage cheese), and a variety of spices. It is a rich and creamy dish that best suits a vegetarian meal. It can be served with Naan, Chapati or Phulka.
Yes, you can customise the spices in the Paneer Aloo curry to your liking. You can change the amount of chilli powder based on your preferences. You can also change the number of spices like turmeric, cumin, and coriander, to taste.
Yes, you can add other vegetables to your Paneer Aloo recipe. Some of these vegetables would include carrots, peas, and green beans. Add these vegetables when adding Potatoes and Paneer.
Yes, you can make Aloo Paneer curry in advance. It can be kept in a refrigerator. It can be eaten for at least three days. Whenever you want to have it, you can reheat it on a medium heat till it is slightly warmed.
Yes, it is possible to freeze Aloo Paneer curry. Before freezing, cool the curry completely and then transfer the content to the freeze-friendly container. You can freeze it for up to two months. You can simply thaw it by letting it sit in the refrigerator overnight.