Aloo Paneer Curry Recipe (Potato Paneer Curry)
Punjabi Aloo Paneer Curry or masala is another name for this dish. Heavy cream, also known as malai, is used to make this paneer gravy creamy and rich, just like many other paneer gravy dishes. Learn how to make aloo paneer curry with step by step pictures.
Equipment
- Blender
- Cooking pot
Ingredients
- 2 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 1 large Onion chopped finely
- 2 teaspoon Chilli Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 2 large Potatoes peeled and chopped
- 200 grams Paneer
- 1 teaspoon Sugar
- Salt to taste
- 2 teaspoon Garam Masala Powder
- 3 tablespoon Coriander Leaves finely chopped
- 1 cup Water
For Cooking & Grinding
- 3 large Tomatoes chopped
- 2 tablespoon Poppy Seeds
Instructions
- Take tomatoes, poppy seeds in a kadai. Cover with water. Cover and cook for 10 to 15 mins till tomatoes are done. Remove from heat and add it to blender. Puree smoothly, set aside.
- Heat oil in a pan. Add in cumin seeds and let them sizzle. Add in onions and cook till golden. Add in chilli, coriander and turmeric powder. Mix well. Add in potatoes and toss well. Cover with water and simmer the pan covered for 15 mins till potatoes are cooked.
- Now add in tomato puree and mix well. Add more water and bring it to a boil, add some sugar and mix well. Add in paneer and mix well. Simmer till oil separates. Now sprinkle garam masala powder and coriander leaves. Mix once. Serve.
Notes
- Instead of poppy seeds you can use cashews, almonds.
- For more richer taste, you can use cream or malai.
- Instead of potatoes, you can use mushrooms, cauliflower.
- Hot paneer potato curry can be served with pulao, roti.
Nutrition
Serving: 1servingsCalories: 287kcalCarbohydrates: 31gProtein: 9gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 22mgSodium: 36mgPotassium: 831mgFiber: 6gSugar: 5gVitamin A: 976IUVitamin C: 39mgCalcium: 246mgIron: 2mg
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