Aloo Paneer Masala recipe: Try This Aloo Paneer Masala for a Flavourful Dinner

Aloo Paneer Masala recipe: Craving something special for dinner? Try this quick and flavorful Aloo Paneer Masala recipe, a North Indian classic perfect with roti, naan, or rice.

If you want to eat something special for dinner, then try this recipe of Aloo Paneer Masala once. Do you also think of making something new and tasty for dinner every day? If yes, then today we have brought for you a dish which is not only easy to make but also tastes amazing. Yes, we are talking about Aloo Paneer Masala, which is a classic dish of North India and is liked by everyone from children to adults. You can eat it with roti, naan, or rice.

Aloo Paneer Masala recipe: Ingredients

1. Potatoes: 2 medium-sized (cut into small cubes and boiled)
2. Paneer: 200 grams (cut into small cubes)
3. Onion: 2 medium-sized (finely chopped)
4. Tomatoes: 3 medium-sized (puree)
5. Ginger-garlic paste: 1 tbsp
6. Green chilies: 1-2 (finely chopped, according to taste)
7. Curd: 2 tbsp (whipped, optional)
8. Oil/ghee: 3-4 tbsp
9. Cumin seeds: 1 tsp
10. Turmeric powder: 1/2 tsp
11. Red chili powder: 1 tsp (according to taste)
12. Coriander powder: 1.5 tsp
13. Garam masala: 1/2 tsp
14. Kasuri methi: 1 tsp (lightly roast and mash)
15. Salt: according to taste
16. Coriander leaves: finely chopped (for garnish)

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Method:

1. First of all, heat some oil in a pan. Fry the paneer pieces till they turn light golden. You can also use the paneer without frying if you want.
2. Soak the fried paneer in hot water for a while so that they remain soft.
3. After this, heat the remaining oil or some more oil in the same pan.
4. Add cumin seeds and when they start crackling, add finely chopped onions and fry till they turn golden.
5. Now add ginger-garlic paste and green chilies and fry for a minute till the raw smell goes away.
6. Then add tomato puree and mix well. Now add turmeric powder, red chili powder, coriander powder, and salt and mix well.
7. Fry the masala till the oil starts separating. This is very important to enhance the taste of the gravy.
8. Slow the flame and add whipped curd, and keep stirring continuously so that the curd does not curdle. Cook for a minute.
9. Now add boiled potato pieces and fried/unfried paneer pieces. Mix well so that the masala coats the potatoes and paneer well.
10. Add 1/2 to 1 cup of hot water as per your choice of gravy. Mix well and cover and cook on a low flame for 5-7 minutes so that all the flavours meld together.
11. Now add garam masala and kasuri methi and mix well. Cook for another minute.
12. Finally, turn off the gas and garnish with chopped coriander leaves.

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