Aloo Paneer is a rich, comforting North Indian curry where soft paneer (Indian cottage cheese) and potatoes are gently cooked in a mildly spicy, creamy onion-tomato-based gravy. This dish is often referred to as Punjabi Aloo Paneer Masala or Aloo Paneer Curry and is cherished for its homely flavors and hearty texture. It pairs beautifully with roti, paratha, naan, or even steamed rice.
Just like other classic paneer curry dishes, this recipe uses a touch of heavy cream (malai) to lend a smooth, luxurious consistency to the gravy. If you prefer a dairy-free or slightly nuttier variation, you can substitute the cream with a paste made from soaked cashew nuts. However, do note that each version gives a slightly different flavor profile — cream gives a richer, silkier taste, while cashews provide a mild sweetness and body to the sauce.
In this preparation, both paneer cubes and potato pieces are shallow fried in a small amount of oil until golden brown. This step gives the potatoes a crispy edge and a firmer texture, which adds depth to the final dish. The paneer also gets a slightly chewy, golden crust, enhancing its overall bite. At home, we love the slightly crispy edges of fried potatoes compared to plain boiled ones, as it brings a lovely contrast in texture. However, if you prefer a lighter version or are short on time, you can skip this step and use boiled potatoes and raw paneer directly — it’s entirely your choice.
As a flavorful twist, you can enhance this aloo paneer curry by tossing in a handful of boiled green peas. They not only add a pop of color but also introduce a subtle sweetness that beautifully complements the rich, spiced gravy.
Step-by-Step Photo Instructions:
Preparation: Bubble the potatoes in the pressure cooker. Once they cool down, peel the skin and cut into 3d shapes. Too cut the paneer into cubes.
For the sauce, crush the onion and keep it aside. TIP: douse the chopped onion in hot water for 5-10 minutes and at that point pound into paste. This dodges impactful scent whereas crushing and cooking. In the same processor moreover make puree of tomatoes and keep it aside.
1) Heat 2 teaspoons of oil in a wide, thick-bottomed skillet over medium heat, allowing it to warm evenly before adding any ingredients. Once the oil is sufficiently heated and starts to shimmer gently, arrange the paneer cubes in a single layer, making sure they don’t overlap, to allow for uniform browning on all sides.
2) Gently shallow-fry the paneer cubes, turning them occasionally, until a delicate golden-brown crust forms on each side, giving them a lightly crisped exterior while keeping the inside soft.. Stir gently and flip occasionally for even browning. Be cautious not to overcook the paneer, as it can quickly turn rubbery or chewy in texture. Once perfectly golden and still soft inside, transfer the paneer cubes to a separate plate and keep them aside.
3) In the same pan, using the leftover oil, add the diced or cubed potatoes. To enhance the flavor and help them crisp up, sprinkle a pinch of salt over the potatoes while they begin to cook.
4) Continue to sauté the potatoes over medium heat, stirring regularly to ensure they are browned evenly on all sides. Fry until the potatoes are tender on the inside and golden and crispy on the outside. This process may take a few minutes, so be patient and avoid overcrowding the pan for the best results.
5) Once the potatoes are evenly golden and crisp on all sides, carefully transfer them to the same plate where you’ve kept the seared paneer cubes. Set this mixture aside for now—we’ll add it back later after the gravy is prepared.
6) In the same pan, add an additional 1½ tablespoons of oil to ensure there’s enough fat to sauté the spices and aromatics. Let the oil warm over medium heat until it begins to glisten and ripple gently, indicating it’s ready for the spices. Once hot, toss in a few whole cloves and green cardamoms. Sauté them gently for about a minute until they begin to release their rich, warm aroma. The spices will infuse the oil, forming a fragrant base for the curry.
7) Next, sprinkle in the cumin seeds. Let them crackle and sizzle in the hot oil. This blooming step enhances the flavor and gives the dish a deep, earthy note. Stir briefly so they don’t burn.
8) Now add the freshly prepared onion paste to the pan. Mix thoroughly so the onion paste blends seamlessly with the infused oil and aromatic spices, creating a flavorful base.. Sauté the mixture over medium heat, stirring frequently to prevent sticking. Continue cooking until the raw smell fades and the onion paste turns light golden brown, developing a rich and slightly sweet flavor.
9) Now toss in the ginger paste, garlic paste, and slit green chilies, allowing their bold aromas to infuse the base as they sizzle gently in the pan Stir everything Mix everything thoroughly so the pungent flavors of the aromatics meld seamlessly into the softened onion base, creating a well-balanced and fragrant mixture. Let them sauté for a couple of minutes on medium heat so that the flavors begin to deepen and infuse into the base.
10) Keep sautéing the mixture until it reduces significantly and transforms into a thick, semi-dry masala, with most of the moisture cooked off and the ingredients well blended into a rich, aromatic base. At this stage, most of the moisture should have evaporated. You’ll also notice that the raw smell of the onions, garlic, and ginger completely disappears, leaving behind a rich and fragrant base.
11) Now sprinkle in the dry spices: a pinch of salt to taste, a dash of turmeric powder for color, red chili powder for heat, coriander powder for depth, a touch of garam masala for warmth, and finally, crushed kasoori methi (dried fenugreek leaves) for an earthy aroma. Each of these spices adds layers of complexity to the dish.
12) BlMix everything well so that the spices are evenly distributed throughout the mixture. Allow it to cook for a minute or two on medium-low heat. You’ll know it’s ready when the oil begins to separate and the masala mixture starts pulling away from the sides of the pan, indicating that it is fully cooked and packed with flavor.
13) At this stage, gently pour in the freshly pureed tomatoes and stir them well into the onion-spice mixture, ensuring everything is evenly combined. The vibrant red color should begin to enhance the richness of the base.
14) Allow the tomato mixture to cook down. If you notice it begins to splutter too much, partially cover the pan with a lid to avoid mess while still allowing steam to escape. Make sure to stir the mixture occasionally during this process to prevent it from sticking or burning at the bottom of the pan.
15) Continue cooking until all the excess moisture from the tomatoes has evaporated. You’ll know it’s ready when the mixture thickens noticeably and the oil starts to separate and pool slightly around the edges, giving it a glossy finish and rich aroma.
16) At this point, add a measured amount of water to the pan to achieve the desired gravy consistency. Stir well to combine, then let the sauce simmer gently on medium-low heat for about 4–5 minutes, allowing the flavors to meld together beautifully. Gently stir from time to time to keep the gravy smooth and ensure nothing catches at the base of the pan
17) At this stage, gently return the golden-browned paneer cubes and sautéed potato pieces back into the pan with the simmering gravy. Ensure you distribute them evenly so that each piece is well-coated with the rich, spiced tomato-onion base.
18) Stir the mixture carefully using a spatula, allowing the paneer and potatoes to absorb the flavors of the masala. Let everything cook together for about 2 minutes on low heat so the ingredients harmonize and the spices infuse well into the paneer and potatoes.
19) Now, slowly pour in the heavy cream, also known as malai, which lends the curry its luscious, creamy consistency. This step enhances both texture and taste, making the dish smooth and indulgent.
20) Gently stir the cream into the curry until it is fully incorporated and the sauce takes on a rich, velvety appearance. Let it simmer for another minute, just until the cream is warmed through — avoid boiling it. Once everything is well-blended and heated, switch off the flame immediately to prevent curdling or overcooking. Let the curry rest for a minute before serving to allow the flavors to settle.
Remove it to a serving bowl, if required embellish with small more cream on beat. Or skip it. Then again you can include few chopped cilantro or coriander clears out on top.
Serving proposal: Serve aloo paneer with tandoori roti, paratha or garlilc naan. Make the sauce marginally more slender and it can be served with plain rice, jeera rice or vegetable pulao.
