Aloo Paneer Curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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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

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

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