Chits Kitchen

Aalo Paneer Masala is one of the easiest recipes of paneer. Here we will be preparing Punjabi style Aalo Paneer Masala. It is prepared by simmering Chopped fried Potato and Paneer Cubes in Tomato Onion gravy. Tomato Onion gravy is prepared by first shallow frying the tomatoes and onions in oil and then grinding it in mixer grinder to make a smooth paste. We must keep in mind that the tomatoes used here must be ripe and not sour, since sourness can change the taste of the gravy.

There are two ways of preparing Aalo Paneer, one is by using boiled potatoes and the other is by frying the potatoes in oil. Here I have fried the Potatoes and Paneer in oil. This gives a crispy texture to the potatoes and paneer which becomes even tastier. You can even skip this frying.

Aalo Paneer Masala can be served hot with Roti, Parantha, Naan or any type of Rice recipes.

Please do check our other Paneer Recipes:

Paneer Butter Masala

Matar Paneer

Kadai Paneer

Palak Paneer

Paneer Bhurji

Punjabi Shahi Paneer

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Aalo Paneer Masala

Aalo Paneer Masala is prepared by first making Tomato Onion paste. Then the chopped potatoes are fried in oil. Tomato Onion paste is added along with all the spices. It is cooked for some time and then at last Paneer is added. To bring tanginess and creaminess, Kaju paste and fresh cream is added to the Tomato Onion gravy. Aalo Paneer Masala goes well with Chapatis or Paranthas.

Course Main Course

Cuisine Indian, North Indian, Punjabi

Keyword Aloo Paneer Masala

Preparation Time 10 minutes minutes

Cook Time 40 minutes minutes

Passive Time 0 minutes minutes

Total Time 50 minutes minutes

Servings 3 servings

Calories

Author Recipe by Chits

Ingredients:

Tomato Onion Paste

• 3 medium Chopped Tomatoes
• 2 medium Chopped Onion
• 3 piece Chopped Chilli
• 7-8 cloves Chopped Garlic
• 1 inch Chopped Ginger
• 1/2 teaspoon Cumin Seeds
• 15 piece Cashew (Kaaju)
• 2 tablespoon Oil

Aalo Paneer Recipe

• 2 medium Potatoes
• 200 gm Paneer
• 1/2 teaspoon Turmeric Powder (Haldi)
• 1/2 teaspoon Cumin Seeds
• 1 teaspoon Kashmiri Chilli Powder
• 1/2 teaspoon Garam Masala
• 2 teaspoon Coriander Powder
• 1 tablespoon Chopped Coriander
• 1/4 teaspoon Kasuri Methi
• 2 tablespoon Grated Paneer (For garnishing)
• 1 tablespoon Fresh Cream
• 1 tablespoon Oil
• Salt to Taste

Instructions:

Tomato Onion Paste

• Heat 2 tablespoon oil in a pan over medium flame.
• Add Cumin Seeds to the oil and allow it to crackle.
• When the crackling starts, add Chopped Chilli, Chopped Garlic, Chopped Ginger and Cashew. Saute it for 30 seconds.
• Add Chopped Onions and mix it well. Cook the Onions till it changes its colour to light golden brown.
• Finally add the Chopped tomatoes. Also add salt so that the tomatoes get cooked fast. Cook the tomatoes till it becomes soft and tender.
• Switch off the flame and allow the mixture to come down to room temperature.
• Take the mixture into the grinder jar and grind it to make a smooth paste.
• Take out the paste in a bowl and keep it aside. Add water to the mixture while grinding only if required.

Aalo Paneer Masala

• Heat oil in a pan over medium flame.
• Add the Paneer cubes and fry till they are light golden brown. Take it out in a plate and keep it aside.
• Now in the same oil, add some Cumin seeds and allow it to crackle.
• Add the Chopped Potatoes. Fry it till they are 3/4th cooked.
• Now add the Tomato Onion paste to the fried potatoes. Mix it well and cook for 5 minutes.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Salt. Mix it well and cook for 10 minutes. Salt should be added as required since it has already been added while making Tomato Onion paste.
• Add Coriander Leaves, Kasuri Methi and Garam Masala. Cook for another 5 minutes.
• Add Fresh Cream and Fried Paneer. Mix it properly so that it is evenly spread.
  
• Cook for 5 minutes and switch off the flame. Aalo Paneer Masala is ready for serving.
  
• Serve it by garnishing it with Chopped Coriander and Fresh Cream over it. You can also garnish it by grating paneer over the recipe. Serve it with hot Roti, Parantha or Naan.
  

Notes:

1. Cashews added to the Tomato Onion gravy can be soaked in water for 15-20 minutes before adding to the mixture for frying.
2. Tomatoes added should be ripe. If it is sour, the taste can differ.
3. In the above process we have fried the Paneer cubes. You can skip this process.
4. Boiled potatoes can be used instead of raw potatoes. If boiled potatoes are used, you can skip step 4 in the above process.
5. The Tomato Onion paste is fried for lesser time since it is already half cooked while making paste of it.