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Aloo Paneer Curry Recipe

Aloo Paneer Curry is a popular Indian Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • For Koftas:
  • Medium sized Potatoes, boiled and mashed - 3
  • Paneer from - 3 - 4 cups of Milk
  • Green Chillies, chopped fine - 2-3
  • Cumin seeds crushed - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Lemon Juice - 1/2 tsp
  • Salt to taste
  • Fresh Coriander - Chopped fine
  • Cornstarch - 1 tbsp
  • Bread crumbs - 1/4 cup
  • Oil for shallow fry
  • For Gravy:
  • Potatoes - 3 medium sized
  • Green Chillies, chopped fine - 2
  • Crushed Cumin seeds - 1/2 tsp
  • Tomato - 1
  • Onion - 1
  • Garlic - 3-4 Cloves
  • Ginger - 1 inch
  • Curd - 2 tbsp
  • Cashews broken - 6-7
  • Red Chilli powder - 1 tsp
  • Dhania seeds - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Cinnamon - 1 inch
  • Cloves - 2-3
  • Saunf - 1 tsp
  • Salt to taste
  • Light Cream - 1 tbsp
  • How to Make Aloo Paneer Curry:

    1. For Kofta:
    2. Boil the potatoes well and mash them while they are hot.
    3. When it is still warm add the paneer and all the other ingredients except bread crumbs and knead well.
    4. Finally add bread crumbs and mix it with the potato-paneer dough.
    5. Make patties of this mixture and shallow fry.
    6. For Gravy:
    7. Grind the onion, tomato with 2 tbsp of curd.
    8. Grind the dry spices and cashews together.
    9. Grind the ginger and garlic together.
    10. Heat some oil to saute and add 1/2 tsp mustard seeds. Once it splutters, add the dry masala.
    11. Saute for a few seconds, add the ginger-garlic paste.
    12. Saute for a minute.
    13. Add the onion-tomato mixture.
    14. Saute till the gravy is cooked and the oil separates. Add enough water for the gravy and let it simmer for a while.
    15. Cool the gravy and then add the light cream.
    16. Pour it gently on the kofta laid on a shallow dish and garnish with paneer crumbles and coriander leaves





     

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