Aloo Paneer Curry (One Pot)

20 Mins

Serves 4 People

Author: Rajni Ram

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This One Pot Aloo Paneer curry is perfect for those rush hours in the morning or after work evenings when you want something simple that can be made with the least effort. This dish goes well with Rice and Roti or other flatbread varieties. I have cooked this in the one pot method, which makes it very easy, and therefore is also a work day lunch or dinner option.

This simple dish is kid friendly, and is made with very minimal everyday ingredients. The Potato and Paneer combination make it a complete meal, and we need to look no further. Having said that the dish is simple, does not mean that it can’t be served for a get together or party. Just adding a little cream or cashewnut paste, makes this dish party worthy.

While you are here check out other simple recipes on the blog like- One pot Lauki Wadiyan, Bhindi Aloo, Kurkuri Bhindi, Dum Aloo Ajwaini, Methi Wale Baingan, and more…

Ingredients

Potatoes 2 medium diced
Paneer 200 GM cubed
Tomatoes 2 large pureed
Onion 1 large chopped finely
Cumin seeds 1tsp
Turmeric powder 1/2 tsp
Ginger-garlic paste 1 tsp
Salt as required
Red chilli powder (regular/hot) 1 tsp
Kashmiri red chilli powder 1/2 tsp
Coriander Powder 1.5 tsp
Garam masala powder 1/2 tsp
Roasted Besan/Chickpea flour 2 tsp (check notes)
Few coriander leaves finely chopped

In a pressure cooker heat some oil. Add the cumin seeds and when they crackle, add the turmeric powder, followed by the onions, Saute until the onions start turning brown and then add the ginger garlic paste. Saute for 30 seconds and then add the diced Potato.
Now saute the potatoes for 2 minutes and then add the tomato puree. Add one cup water.
Further add the salt, red chilli powder, Kashmiri chilli powder, coriander powder, and mix well. Close the cooker, and allow 3 whistles to come(for no whistle cookers 15 minutes of slow-medium cooking should be fine).
Once the pressure releases, give everything a good stir. Now turn on the stove again, add 2 tsp roasted Besan/chickpea flour, stir. Add the Paneer cubes followed by Garam Masala powder, and cook for 2 minutes on low flame. Finally garnish with coriander leaves and serve hot.

In a pressure cooker heat some oil. Add the cumin seeds and when they crackle, add the turmeric powder, followed by the onions, Saute until the onions start turning brown and then add the ginger garlic paste. Saute for 30 seconds and then add the diced Potato. Now saute the potatoes for 2 minutes and then add the tomato puree. Add one cup water. Further add the salt, red chilli powder, Kashmiri chilli powder, coriander powder, and mix well. Close the cooker, and allow 3 whistles to come(for no whistle cookers 15 minutes of slow-medium cooking should be fine). Once the pressure releases, give everything a good stir. Now turn on the stove again, add 2 tsp roasted Besan/chickpea flour, stir. Add the Paneer cubes followed by Garam Masala powder, and cook for 2 minutes on low flame. Finally garnish with coriander leaves and serve hot.

Notes:

Some Potatoes cook very fast or too slow. 3 whistles are ideal for both. In case you find them hard after the pressure releases, cook for one more whistle.
Paneer can be swapped with Tofu.
To make roasted Besan/Chickpea flour, take 2 tbsp Besan, add it to a kadai and slow roast on low flame until you get a nice aroma. Take care that it should not burn. Incase you burn it, discard and start again. Burnt Besan will spoil the taste of the dish.
Don’t be tempted to add unraosted Besan as it will leave behind a raw taste.
Pro Tip– always have roasted Besan handy, it can be used to thicken many dishes and gives most no onion-no garlic recipes body.