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–+ servings
Aloo Paneer Curry featured image.

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
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 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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