Name: Homestyle Aloo Paneer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Paneer, cut into cubes; 2 medium Potato, peeled and cut into cubes matching the paneer size; 2 medium Onion, pureed or very finely chopped; 2 medium Tomato, pureed; 1 tbsp Ginger-Garlic Paste, fresh; 2 Green Chili Pepper, slit; 2½ tbsp Cooking Oil, neutral oil or ghee; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, preferably Kashmiri for a bright red color; 1½ tsp Ground Coriander, dhania; ½ tsp Garam Masala, adds warmth; 1 tsp Salt, to taste; 1½ cup Water, for the gravy; 2 tbsp Coriander Leaves, chopped

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat 1 tablespoon of oil in a pan. Lightly shallow-fry the paneer cubes until slightly golden on the edges. Remove them and immediately soak them in warm water to keep them incredibly soft.
In the same pan, add the remaining oil. Add the cumin seeds and let them sizzle.
Add the onion puree (or very finely chopped onions) and fry on medium-high heat until it turns golden brown and the raw water evaporates.
Stir in the ginger garlic paste and slit green chillies. Cook for another 2 minutes.
2 min
Pour in the tomato puree. Add the turmeric powder, Kashmiri red chilli powder, coriander powder, and salt. Cook the masala patiently on medium heat until the oil completely separates from the sides.
Add the potato cubes to the roasted masala. Toss well and sauté for 3-4 minutes to coat them nicely.
3–4 min
Add the water, cover the pan, and simmer on medium-low heat for 12-15 minutes until the potatoes are completely tender.
12–15 min
Drain the paneer cubes from the warm water and add them to the bubbling gravy along with the garam masala. Simmer gently for 3 more minutes so the paneer absorbs the flavors.
Turn off the heat, garnish generously with fresh coriander, and serve.

How to tell it's done

Soft, yielding potato chunks and sponge-like, juicy paneer cubes floating in a deeply flavorful, vibrant red, homestyle onion-tomato broth.

Getting it right

Tip

Soaking the lightly fried paneer in warm water is the absolute secret to achieving that melt-in-the-mouth, sponge-like texture found in authentic Dhaba curries.

What to serve it with

A light, non-heavy alternative to Shahi Paneer. Perfectly accompanied by Jeera Rice, Tandoori Roti, or flaky Laccha Paratha.

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