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A rich and creamy curry from Jaipur, featuring tender potatoes, sweet onions, and soft paneer in a yogurt and cashew-based gravy. A royal Rajasthani dish perfect with hot rotis.
For 4 servings
Fry the Main Ingredients
Prepare the Gravy Base
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A rich and creamy curry from Jaipur, featuring tender potatoes, sweet onions, and soft paneer in a yogurt and cashew-based gravy. A royal Rajasthani dish perfect with hot rotis.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 567.99 calories per serving with 17.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Make and Add the Creamy Paste
Combine and Simmer
Finish and Garnish
Replace paneer with firm tofu (press and fry it similarly), use a plant-based yogurt (like cashew or coconut yogurt), and substitute ghee with a neutral oil or vegan butter.
For an even more decadent, restaurant-style gravy, stir in 2-3 tablespoons of fresh cream or malai at the end along with the garam masala.
Incorporate other vegetables like bell peppers (capsicum) or green peas. Fry the bell peppers along with the onions.
If you have a nut allergy, you can substitute the cashews with 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture.
Paneer and curd are excellent sources of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Cashews provide monounsaturated fats that are beneficial for heart health. Ghee contains healthy fatty acids and fat-soluble vitamins.
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help improve gut health and digestion.
Potatoes are a good source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
A single serving of this dish contains approximately 550-600 calories. The exact count can vary based on the type of oil, fat content of the curd and paneer, and serving size.
This dish is a source of protein from paneer and curd, and carbohydrates from potatoes. It is quite rich due to the use of oil, ghee, and cashews, so it's best enjoyed in moderation as part of a balanced diet. It can be made healthier by reducing the amount of oil and ghee.
Yes, you can easily make it vegan. Substitute paneer with firm tofu, use a plant-based yogurt like cashew or almond yogurt, and replace ghee with oil or vegan butter.
To prevent curdling, make sure your yogurt is at room temperature and well-whisked. Most importantly, always lower the heat to a minimum before adding the yogurt paste and stir continuously for a few minutes until it's incorporated.
Jaipuri Aloo Pyaaz Paneer pairs wonderfully with Indian breads like roti, naan, paratha, or puri. It also goes well with steamed basmati rice or jeera rice.
Yes, you can make the gravy a day in advance and store it in the refrigerator. When ready to serve, heat the gravy, add the fried potatoes, onions, and paneer, and simmer for 5-7 minutes.