Aloo Paneer Curry (आलू पनीर की सब्जी) is a recipe of aloo and paneer (cottage cheese) that is very popular across India. Aloo and paneer makes the amazing combination of two different curries. This is a no onion and no garlic recipe. Aloo paneer ki sabji is cooked in a lightly spiced and tangy tomato gravy. This curry is similar to popular North Indian curries. You can easily cook this delicious aloo paneer curry at home.
To make aloo paneer curry, I have fried aloo and paneer cubes. Here I have given a thin consistency to the curry like aloo tamatar ki sabji. You may give a medium or thick gravy consistency to this aloo paneer curry like any paneer gravy dish. The addition of curd gives a sore and amazing taste to the curry. When adding curd, skip amchoor powder as tomatoes also have been used. It will ruin the taste of curry because curd and tomatoes both have sourness.
Everyone expect something different on their dining table. If you have some paneer in your refrigerator, you can cook this flavourful and tasty curry by adding some potatoes. The combination of potatoes and paneer makes it perfect, flavoured and unique as compared to other traditional curries.
Aloo paneer is delicious with any roti, naan, lachcha paratha and kulcha. You can enjoy this with plain rice or jeera rice. It is a perfect curry recipe served for lunch or dinner.
Course: Main Course
Cuisine: Indian
Prep. Time: 10 minutes
Cooking Time: 25 minutes
Serving: 3
2 or 3 medium sized potatoes
3 tablespoons oil
1 teaspoon cumin seeds (jeera)
A small pinch heeng
1 bay leaves (tej patta)
½ inch ginger
1 green chilli
½ teaspoon turmeric powder (haldi)
¾ teaspoons coriander powder
½ teaspoon red chilli powder
3 medium sized tomatoes
¼ tsp. garam masala
1 tsp. crushed kasuri methi
½ cup curd
salt to taste
Chop paneer into cubes.
Wash tomatoes, chop and grind with ginger and green chilli in to a smooth paste without adding any water.
Heat oil in a kadhai or wok. Add potato pieces and fry till they become golden brown and soft. Drain them and keep aside.
Add paneer cubes into hot oil and fry until they turn light brown. Drain and keep aside.
In same kadhai, add cumin seeds and heeng.
When they splutter, add bay leaf.
Now add tomato paste, turmeric powder, coriander powder and red chilli powder.
Mix very well and saute till you see oil releasing from the sides of the masala paste.
Now add potato pieces and paneer. Add 2 cup water or as you prefer the consistency.
Beat curd and add into curry. Mix well.
Add salt, cover and boil for 2 minutes, or until the flavours are absorbed.
Add garam masala and kasuri methi. Mix well and cook for 1 minute.
Your aloo paneer curry is ready to serve.
Serve with your choice of Indian bread.
Aloo Matar ki Sabji Kashmiri Dum Aloo Paneer Pasanda Kadai Paneer
To make aloo paneer curry, I have fried aloo and paneer cubes. Here I have given a thin consistency to the curry like aloo tamatar ki sabji. You may give a medium or thick gravy consistency to this aloo paneer curry like any paneer gravy dish. The addition of curd gives a sore and amazing taste to the curry. When adding curd, skip amchoor powder as tomatoes also have been used. It will ruin the taste of curry because curd and tomatoes both have sourness.
Everyone expect something different on their dining table. If you have some paneer in your refrigerator, you can cook this flavourful and tasty curry by adding some potatoes. The combination of potatoes and paneer makes it perfect, flavoured and unique as compared to other traditional curries.
Aloo paneer is delicious with any roti, naan, lachcha paratha and kulcha. You can enjoy this with plain rice or jeera rice. It is a perfect curry recipe served for lunch or dinner.
Cuisine: Indian
Prep. Time: 10 minutes
Cooking Time: 25 minutes
Serving: 3
Ingredients:
200 gm. Paneer2 or 3 medium sized potatoes
3 tablespoons oil
1 teaspoon cumin seeds (jeera)
A small pinch heeng
1 bay leaves (tej patta)
½ inch ginger
1 green chilli
½ teaspoon turmeric powder (haldi)
¾ teaspoons coriander powder
½ teaspoon red chilli powder
3 medium sized tomatoes
¼ tsp. garam masala
1 tsp. crushed kasuri methi
½ cup curd
salt to taste
Instructions:
Firstly wash and peel the potatoes. Chop them into small to medium pieces. Wash again.Chop paneer into cubes.
Wash tomatoes, chop and grind with ginger and green chilli in to a smooth paste without adding any water.
Heat oil in a kadhai or wok. Add potato pieces and fry till they become golden brown and soft. Drain them and keep aside.
Add paneer cubes into hot oil and fry until they turn light brown. Drain and keep aside.
In same kadhai, add cumin seeds and heeng.
When they splutter, add bay leaf.
Now add tomato paste, turmeric powder, coriander powder and red chilli powder.
Mix very well and saute till you see oil releasing from the sides of the masala paste.
Now add potato pieces and paneer. Add 2 cup water or as you prefer the consistency.
Beat curd and add into curry. Mix well.
Add salt, cover and boil for 2 minutes, or until the flavours are absorbed.
Add garam masala and kasuri methi. Mix well and cook for 1 minute.
Your aloo paneer curry is ready to serve.
Serve with your choice of Indian bread.
Tips:
- Add some cashews to give a creaminess texture.
- You can add peas and capsicums to give a variation.
Aloo Matar ki Sabji Kashmiri Dum Aloo Paneer Pasanda Kadai Paneer
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