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.
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!
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.
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 the heat 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 teaspoon turmeric powder, ½ teaspoon coriander powder and ½ to 1 teaspoon Kashmiri red chili powder.
9. Mix very well and sauté till you see oil releasing from the sides of the masala paste.
10. Now add chopped potatoes. 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.
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.
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.
16. Add 200 grams cottage cheese (paneer), cut in cubes.
17. Add ¼ teaspoon crushed dried fenugreek leaves (kasuri methi) and ½ teaspoon garam masala powder.
18. Mix very well and switch off the heat.
19. Lastly, add 2 to 3 tablespoons chopped coriander leaves. Mix well.
20. Serve Aloo Paneer with chapati, phulka, paratha or naan. You can also have it with jeera rice, peas pulao or saffron rice.
- 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.
- You can use tofu instead of paneer.
- 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.
- 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.
- You can add 2 tablespoons cream while adding dry fenugreek leaves and garam masala powder. This makes the Aloo Paneer recipe richer.
- If the gravy tastes sour, then add ¼ to ½ teaspoon sugar or 2 to 3 tablespoons cream.
- 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 Recipe
- 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
- 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
- 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.
- 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)
This Aloo Paneer post from the archives first published on Jun 2017 has been republished and updated on 10 May 2022.
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 🙏
Happy to hear! Thanks a lot for the lovely feedback and rating on the recipe and also for sharing on your facebook page.
The recipe of aloo paneer was pretty easy to follow and the dish turned out very tasty. Everyone at home really enjoyed it. Thank you!
Thank you for the feedback and the rating on the recipe. Glad to know. Happy Cooking.
I love each and every recipe of urs….. mam u made me master chef of my family… especially pickle made with recipe of Gobi shalgam gajar pickle sweet and sour version is all time favourite recipe of everyone in my family
thank a lot jyoti. glad to read your comment and also for the fact that your family likes the recipes. thanks again and happy cooking.
great and innovative recipe!!
hi..actually i hd made matar paneer masala paste instead of matar aloo paste so alternatively can i use matar paneer paste in matar aloo recipe
yes you can use the masala paste recipes interchangeably.
I love your yummy recipes, they are
Fantastic and awesome. ????????????
Thanks Shishir for your positive feedback on recipes.