aloo paneer recipe, potato paneer curry recipe | aloo paneer masala recipe

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aloo paneer masala recipe with step by step photos – tasty and easy to prepare is this potato paneer curry that goes well with chapatis or rotis.

the recipe shared here is punjabi aloo paneer masala with a creamy and tangy onion-tomato based gravy. i have added cashews to give some creaminess in the gravy. if you do not have cashews, then you can add blanched almonds. even some cream can be added to the gravy.

since this is a tomato based gravy, do make sure to use ripe and red tomatoes. avoid tomatoes which are very sour or sour. for a dairy free recipe, you can add tofu instead of paneer.

you can serve aloo paneer masala with chapatis or paratha or pudina paratha and even jeera rice or matar pulao.

if you are looking for more paneer recipes then do check:

• matar paneer
• paneer capsicum
• paneer butter masala
• palak paneer
• kadai paneer recipe.

aloo paneer recipe

aloo paneer masala recipe - tasty and easy to prepare is this potato paneer curry that goes well with chapatis or rotis.

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course main course

cuisine north indian, punjabi

prep time 10 minutes

cook time 30 minutes

total time 40 minutes

servings 4

author dassana amit

ingredients (1 cup = 250 ml)

for grinding:

• 1 medium onion - chopped OR ⅓ cup chopped onion
• 2 medium to large tomatoes OR 1 cup chopped tomatoes
• ½ inch ginger (adrak) - chopped
• 2 to 3 small to medium garlic (lahsun) - chopped
• 1 or 2 green chilies - chopped
• 15 cashews (kaju)

other ingredients for aloo paneer curry:

• 2 tablespoons oil
• 1 tej patta (indian bay leaf)
• ¼ teaspoon turmeric powder (haldi)
• ½ teaspoon coriander powder (dhania powder)
• 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 (cottage cheese)
• ¼ teaspoon kasuri methi - crushed
• ½ teaspoon garam masala powder
• 2 to 3 tablespoons coriander leaves

how to make recipe

preparation for aloo paneer recipe:

1. firstly chop 1 medium onion, 2 medium to large tomatoes, ½ inch ginger, 2 to 3 small to medium garlic and 1 or 2 green chilies.

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

3. also add 15 cashews. if you want you can soak cashews in hot water for 20 to 30 minutes and then add.

4. blend or grind to a smooth paste without adding any water.

making aloo paneer curry:

1. heat 2 tablespoons oil in a pan. add 1 tej patta.

2. then add the ground onion-tomato-cashew paste. be careful as the mixture splutters. so keep flame to low when adding this paste. mix very well.

3. 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.

4. when the mixture stops spluttering, remove the lid.

5. now add ¼ turmeric powder, ½ teaspoon coriander powder and ½ to 1 teaspoon kashmiri red chili powder.

6. mix very well and saute till you see oil releasing from the sides of the masala paste.

7. now add chopped potatoes. do chop the potatoes in smaller size so that they cook faster.

8. add salt as per taste. mix very well.

9. add 1.5 to 1.75 cups water. for a medium consistency gravy or a slightly thinner version, add more water.

10. cover the pan with its lid and cook the potatoes on a medium-low to medium flame. 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.

11. once done check the potatoes by sliding a fork or knife through a few pieces. the knife should slid easily. 

12. once potatoes are cooked and gravy is done, you will see some oil specks on floating on top of the gravy.

13. add 200 grams paneer (cut in cubes).

14. add ¼ teaspoon kasuri methi, crushed and ½ teaspoon garam masala powder.

15. mix very well and cook the paneer for a minute.

16. lastly add 2 to 3 tablespoons coriander leaves. mix well.

17. serve aloo paneer masala with chapatis, phulkas, parathas or naan.

recipe notes

some tips for making aloo paneer masala:

• sauté the masala paste very well till you see oil releasing from the sides. 
• instead of cashews, 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, then you can add upto 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 you plan to serve aloo paneer curry with rice, then you can add some more water to make a medium to slightly thin consistency gravy. 
• if you plan to serve aloo paneer curry with chapatis or naan, you can add the amount of water mentioned in the recipe as this gives a slightly thicker gravy. 
• instead of paneer, you can use tofu.
• 2 to 3 tablespoons of fresh cream can also be added towards the end in the gravy. 
• if the gravy tastes sour, then add ¼ to ½ teaspoon sugar or 2 to 3 tablespoons cream. 
• avoid using tomatoes which are too sour.

how to make aloo paneer masala recipe:

1. firstly chop 1 medium onion, 2 medium to large tomatoes. ½ inch ginger, 2 to 3 small to medium garlic and 1 or 2 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.

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

4. heat 2 tablespoons oil in a pan. add 1 tej patta.

5. then add the ground onion-tomato-cashew paste. be careful as the mixture splutters. so keep flame to low when adding this paste. mix very well.

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.

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

8. now add ¼ turmeric powder, ½ teaspoon coriander powder and ½ to 1 teaspoon kashmiri red chili powder.

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

10. now add chopped potatoes. do chop 2 medium sized potatoes in smaller size so that they cook faster.

11. add salt as per taste.

12. mix very well.

13. add 1.5 to 1.75 cups water. for a medium consistency gravy or a slightly thinner version, add more water.

14. cover the pan with its lid and cook the potatoes on a medium-low to medium flame. 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.

15. once done check the potatoes by sliding a fork or knife through a few pieces. the knife should slid easily. once potatoes are cooked and gravy is done, you will see some oil specks on top of the gravy.

16. add 200 grams paneer (cut in cubes).

17. add ¼ teaspoon kasuri methi, crushed and ½ teaspoon garam masala powder
. at this step you can also add 2 tablespoons fresh cream.

18. mix very well and cook the paneer for a minute.

19. lastly add 2 to 3 tablespoons coriander leaves. mix aloo paneer curry well.

20. serve aloo paneer masala with chapatis, phulkas, parathas or naan. you can also have it with jeera rice or saffron rice. but this aloo matar curry will go best with rotis or parathas.

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