Name: Rajasthani Aloo Pyaz Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Baby Potato, peeled, kept whole; 100 g Shallots, small onions, peeled and kept whole; 75 g Paneer, cut into large cubes; 1 Tomato, pureed; ¼ cup Indian-Style Yogurt, whisked; ½ tbsp Ginger-Garlic Paste; ¾ tbsp Ground Coriander; ½ tbsp Red Chilli Powder, adjust to tolerance; ¼ tsp Ground Turmeric; ½ tsp Garam Masala; 2 tbsp Ghee, for making the gravy; ½ cup Cooking Oil, for deep frying vegetables (will not all be consumed); ¾ tsp Salt; ½ cup Water

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Heat the cooking oil in a kadhai. Deep fry the raw, whole baby potatoes on medium heat until they are completely cooked inside and have a golden, blistered skin. Remove and set aside.
In the same hot oil, quickly deep fry the whole pearl onions for just 2 minutes until their outer layers turn golden and open slightly. Remove and set aside.
2 min
Briefly fry the paneer cubes in the same oil until lightly golden. Remove and set aside. (Discard the excess frying oil or save it for another dish).
In a fresh heavy-bottomed pan, heat the ghee. Add ginger-garlic paste and sauté for a minute.
Add the tomato puree, turmeric, red chilli powder, and coriander powder. Cook until the ghee completely separates from the red masala.
Lower the flame drastically. Stir in the whisked curd continuously to prevent splitting. Cook the yogurt-tomato masala for 4-5 minutes until oil floats again.
4–5 min
Add the water and bring the gravy to a boil. Add the fried baby potatoes, fried whole onions, fried paneer, and salt.
Cover and simmer on low heat for 10 minutes so the rich gravy penetrates the fried vegetables. Finish with garam masala and serve hot.
10 min

How to tell it's done

Whole, sweet, meltingly soft onions and robust potatoes suspended in a thick, intensely fiery, and ghee-rich yogurt-tomato sauce.

Getting it right

Tip

Frying the pearl onions whole keeps them intact and holds on to their natural sweetness, which sets off the fiery, ghee-rich red gravy nicely.

What to serve it with

A rich, festive Marwadi delicacy that pairs perfectly with crispy Missi Roti or Bejar ki Roti and a side of cooling buttermilk.

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Ingredients