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
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Passive Time 0 minutesminutes
Total Time 50 minutesminutes
Servings 3servings
Calories
Author Recipe by Chits
Ingredients
Tomato Onion Paste
3mediumChopped Tomatoes
2mediumChopped Onion
3pieceChopped Chilli
7-8clovesChopped Garlic
1inchChopped Ginger
1/2teaspoonCumin Seeds
15pieceCashew (Kaaju)
2tablespoonOil
Aalo Paneer Recipe
2mediumPotatoes
200gmPaneer
1/2teaspoonTurmeric Powder (Haldi)
1/2teaspoonCumin Seeds
1teaspoonKashmiri Chilli Powder
1/2teaspoonGaram Masala
2teaspoonCoriander Powder
1tablespoonChopped Coriander
1/4teaspoonKasuri Methi
2tablespoonGrated Paneer(For garnishing)
1tablespoonFresh Cream
1tablespoonOil
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
Cashews added to the Tomato Onion gravy can be soaked in water for 15-20 minutes before adding to the mixture for frying.
Tomatoes added should be ripe. If it is sour, the taste can differ.
In the above process we have fried the Paneer cubes. You can skip this process.
Boiled potatoes can be used instead of raw potatoes. If boiled potatoes are used, you can skip step 4 in the above process.
The Tomato Onion paste is fried for lesser time since it is already half cooked while making paste of it.