1. Firstly chop 1 medium onion (about ⅓ cup chopped onions), 2 medium to large tomatoes (about 1 cup chopped tomatoes), 1 inch ginger, 2 to 3 small to medium garlic cloves and 1 or 2 green chilies.
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2. Then add all the chopped ingredients (onions, tomatoes, ginger, garlic and green chilies) in a mixer or blender jar. Also, add 15 cashews. If you want, you can soak cashews in hot water for 20 to 30 minutes and then add.
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3. Blend or grind to a smooth paste without adding any water.
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4. Heat 2 tablespoons oil in a pan. Add 1 tej patta.
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5. Then add the ground onion-tomato-cashew paste. Be careful as the mixture splutters. So keep the heat to low when adding this paste. Mix very well.
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6. Keep a lid on the pan allowing some steam to pass out, as this masala paste splutters a lot. Do check at intervals if the masala paste has stopped spluttering or not, and give a stir.
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7. Now add ¼ teaspoon turmeric powder, ½ teaspoon coriander powder and ½ to 1 teaspoon Kashmiri red chili powder.
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8. Mix very well and sauté till you see oil releasing from the sides of the masala paste.
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9. Now add chopped potatoes. Chop 2 medium-sized potatoes in smaller size so that they cook faster.
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10. Add salt as per taste.
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10. Add salt as per taste. Mix very well.
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11. Add 1.5 to 1.75 cups of water. Cover the pan with a lid and cook the potatoes on a medium-low to medium heat. Do check while the potatoes are cooking and if required add water.
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12. Once done, check the potatoes by sliding a fork or knife through a few pieces. The knife should slide in easily. Once potatoes are fork tender and gravy is done, you will see some oil specks on top of the gravy.
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13. Add 200 grams of cottage cheese (paneer), cut into cubes, Add ¼ teaspoon crushed dried fenugreek leaves (Kasuri methi), and ½ teaspoon garam masala powder.
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14. Mix very well and switch off the heat, Lastly, add 2 to 3 tablespoons chopped coriander leaves. Mix well.
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15. Serve Aloo Paneer with chapati, phulka, paratha or naan. You can also have it with jeera rice, peas pulao or saffron rice,
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