Aloo Paneer Recipe

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What do you do when you have potatoes (aloo) and Indian cottage cheese (Paneer) at home, and you want to stir-up a rather quick yet tasty gravy-based dish with both these ingredients? You follow this Aloo Paneer recipe – an easy to prepare yummy curry made with the universal favourite aloo and soft paneer – pair it up with your choice of Indian bread or a simple rice dish and enjoy a super hearty meal.

aloo paneer served in a bowl, garnished with coriander sprig

More on Aloo Paneer

A lot of people might associate India majorly with being one kind of a spicy-gravy-consuming-nation, but that’s a misnomer. When talking of gravies and curries, it is quite right to say that India is as diverse in its curries as it is in its people, traditions and cultures.

This Aloo Paneer recipe is my rendition of a Punjabi Aloo Paneer masala, that’s a lot more – it is a creamy, tangy, rightly spiced onion-tomato based gravy which has chunks of aloo and paneer dunked in it. I have also added cashews to the gravy due to which it oozes richness.

In case you don’t have cashews, you can easily substitute it with blanched almonds. To elevate the texture, taste and mouthfeel of this Aloo Paneer even further, you can also opt to add fresh cream in it. This is just going to turn the recipe into a dish of royalty.

Since this Aloo Paneer recipe has a tomato-based gravy, the most important thing that you must keep in mind is to use ripe and red tomatoes, for the right flavor and zing. Using extremely sour or even just sour tomatoes can alter the taste drastically. Allergic to dairy? No worries, go ahead and make this curry with tofu instead of paneer.

Finish this Aloo Paneer with a sprinkle of dried fenugreek leaves (kasuri methi) and some garam masala powder, and voila! You have a dish that screams deliciousness. Pair it up with Roti or Phulka or Chapati, any paratha of your choice, Naan, Jeera Rice, Peas pulao or Saffron rice and indulge!

Step-by-Step Guide

How to make Aloo Paneer

1. Firstly chop 1 medium onion (about ⅓ cup chopped onions), 2 medium to large tomatoes (about 1 cup chopped tomatoes), 1 inch ginger, 2 to 3 small to medium garlic cloves and 1 or 2 green chilies.

chopping onion, tomatoes, ginger, garlic, green chilies

2. Then add all the chopped ingredients (onions, tomatoes, ginger, garlic and green chilies) in a mixer or blender jar. Also, add 15 cashews.

If you want, you can soak cashews in hot water for 20 to 30 minutes and then add.

chopped ingredients and cashewnuts in blender jar

3. Blend or grind to a smooth paste without adding any water.

blending ingredients without water

4. Heat 2 tablespoons oil in a pan. Add 1 tej patta.

bay leaf in hot oil in a pan

5. Then add the ground onion-tomato-cashew paste. Be careful as the mixture splutters. So keep the heat to low when adding this paste. Mix very well.

adding ground onion-tomato-cashewnut paste in pan

6. Keep a lid on the pan allowing some steam to pass out, as this masala paste splutters a lot. Do check at intervals if the masala paste has stopped spluttering or not, and give a stir.

covering the pan with a lid to avoid spluttering of paste

7. When the mixture stops spluttering, remove the lid.

remove the lid when mixture stops spluttering

8. Now add ¼ teaspoon turmeric powder, ½ teaspoon coriander powder and ½ to 1 teaspoon Kashmiri red chili powder.

adding spices in paste - turmeric powder, coriander powder, kashmiri red chili powder

9. Mix very well and sauté till you see oil releasing from the sides of the masala paste.

sautéing paste till oil releases from the sides of the pan

10. Now add chopped potatoes. Chop 2 medium-sized potatoes in smaller size so that they cook faster.

adding chopped potatoes in pan

11. Add salt as per taste.

adding salt to potatoes in pan

12. Mix very well.

mixing potato mixture

13. Add 1.5 to 1.75 cups water.

adding water in the pan

14. Cover the pan with a lid and cook the potatoes on a medium-low to medium heat. Do check while the potatoes are cooking and if required add water.

covering with lid to cook potatoes

15. Once done, check the potatoes by sliding a fork or knife through a few pieces. The knife should slide in easily. Once potatoes are fork tender and gravy is done, you will see some oil specks on top of the gravy.

checking potatoes for doneness

16. Add 200 grams cottage cheese (paneer), cut in cubes.

adding paneer cubes in the gravy

17. Add ¼ teaspoon crushed dried fenugreek leaves (kasuri methi) and ½ teaspoon garam masala powder.

adding crushed kasuri methi and garam masala powder

18. Mix very well and switch off the heat.

cooking gravy for one minute

19. Lastly, add 2 to 3 tablespoons chopped coriander leaves. Mix well.

adding chopped coriander leaves to aloo paneer

20. Serve Aloo Paneer with chapati, phulka, paratha or naan. You can also have it with jeera rice, peas pulao or saffron rice.

aloo paneer served in a bowl, garnished with coriander sprig

Expert Tips

  1. You can substitute cashews in this Aloo Paneer curry with blanched almonds. Soak almonds in hot water for 30 minutes. Later peel them and then add while grinding.
  2. You can use tofu instead of paneer.
  3. You can adjust the water in the gravy according to the consistency you prefer. For a medium consistency or a slightly thinner gravy, add more water.
  4. You can also use a pressure cooker or Instant pot to save time in cooking the potatoes. Add less water if cooking potatoes in the Instant pot or pressure cooker.
  5. You can add 2 tablespoons cream while adding dry fenugreek leaves and garam masala powder. This makes the Aloo Paneer recipe richer.
  6. If the gravy tastes sour, then add ¼ to ½ teaspoon sugar or 2 to 3 tablespoons cream.
  7. If you plan to serve Aloo Paneer with rice, then you can add some more water to make a medium to slightly thin consistency gravy.

More Paneer Dishes To Try!

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aloo paneer in a bowl

Aloo Paneer Recipe

Aloo Paneer recipe is a delicious curry made with the universal favorite potatoes and soft paneer. Pair the curry with your choice of Indian bread or a simple rice dish for a super hearty meal.
4.91 from 10 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine North Indian, Punjabi
Course Main Course
Diet Gluten Free, Vegetarian
Difficulty Level Moderate
Servings 4
Units

Ingredients

for grinding

  • 1 medium onion – chopped or ⅓ cup chopped onion
  • 2 medium to large tomatoes or 1 cup chopped tomatoes
  • 1 inch ginger – chopped
  • 2 to 3 small to medium garlic cloves – chopped
  • 1 or 2 green chilies – chopped
  • 15 cashews

other ingredients

  • 2 tablespoons oil
  • 1 tej patta (Indian bay leaf)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon coriander powder (ground coriander)
  • ½ to 1 teaspoon kashmiri red chili powder
  • 1.25 cups chopped potatoes or 2 medium potatoes or 4 small potatoes
  • 1.5 to 1.75 cups water or add as required
  • salt as required
  • 200 grams Paneer (Indian cottage cheese)
  • ¼ teaspoon dried fenugreek leaves (kasuri methi) – crushed
  • ½ teaspoon Garam Masala
  • 2 to 3 tablespoons coriander leaves – chopped

Instructions
 

Preparation

  • Firstly chop the onion, tomatoes, ginger, garlic cloves and green chilies.
  • Then add all the chopped ingredients (onions, tomatoes, ginger, garlic and green chilies) in a mixer or blender jar. 
  • Also add 15 cashews. If you want you can soak cashews in hot water for 20 to 30 minutes and then add.
  • Blend or grind to a smooth paste without adding any water.

Making aloo paneer

  • Heat oil in a pan. Add 1 tej patta.
  • Then add the ground onion-tomato-cashewnut paste. Be careful as the mixture splutters. So keep heat to low when adding this paste. Mix very well.
  • Keep a lid on the pan allowing some steam to pass as this paste splutters a lot. Do check at intervals if the masala paste has stopped spluttering or not, and give a stir.
  • When the mixture stops spluttering, remove the lid.
  • Now add turmeric powder, coriander powder and Kashmiri red chili powder.
  • Mix very well and sauté till you see oil releasing from the sides of the masala paste.
  • Now add chopped potatoes. Do chop the potatoes in smaller size so that they cook faster.
  • Add salt as per taste. mix very well.
  • Add 1.5 to 1.75 cups water. For a medium consistency gravy or a slightly thinner version, add more water.
  • Cover the pan with its lid and cook the potatoes on a medium-low to medium heat. Do check while the potatoes are cooking and if required add water.
    Alternatively, you can also use a pressure cooker to save time. Add less water if cooking potatoes in pressure cooker.
  • Once done, check the potatoes by sliding a fork or knife through a few pieces. The knife should slide in easily. 
  • Once potatoes are cooked and gravy is done, you will see some oil specks floating on top of the gravy.
  • Add paneer that have been chopped in cubes.
  • Add dried fenugreek leaves, crushed and garam masala powder.
  • Mix very well and turn off the heat.
  • Lastly add chopped coriander leaves. Mix again.
  • Serve Aloo Paneer with chapati, phulka, paratha or naan.

Notes

  • Sauté the masala paste very well till you see oil releasing from the sides. 
  • Instead of cashewnuts, you can use almonds. Soak almonds in hot water for 30 minutes. Later peel them and then add while grinding. 
  • If using Kashmiri red chili powder or deghi mirch, add up to 1 teaspoon. This makes the gravy slightly spicy and gives a nice orangish color. 
  • If using any other red chili powder, then add ½ teaspoon of it. 
  • If serving this curry with chapatis or naan, you can add the amount of water mentioned in the recipe as this gives a slightly thicker gravy. 
  • If the gravy tastes sour, then add ¼ to ½ teaspoon sugar or 2 to 3 tablespoons cream. 

Nutrition Info (Approximate values)

Nutrition Facts
Aloo Paneer Recipe
Amount Per Serving
Calories 320 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 33mg11%
Sodium 142mg6%
Potassium 504mg14%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 4g4%
Protein 10g20%
Vitamin A 604IU12%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 27mg33%
Vitamin E 3mg20%
Vitamin K 10µg10%
Calcium 267mg27%
Vitamin B9 (Folate) 25µg6%
Iron 1mg6%
Magnesium 43mg11%
Phosphorus 94mg9%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Aloo Paneer post from the archives first published on Jun 2017 has been republished and updated on 10 May 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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12 Comments

  1. Absolutely delicious. One of the very rare recipes I’ve followed to a tee that doesn’t need extra’s. Shared the link to my Facebook group page.
    Thank you 🙏5 stars

    1. Happy to hear! Thanks a lot for the lovely feedback and rating on the recipe and also for sharing on your facebook page.

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