Jaipuri Aloo Pyaaz Paneer

Name: Jaipuri Aloo Pyaaz Paneer
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 250 g paneer (cut into cubes); 250 g potato (peeled and cut into medium cubes); 150 g pearl onion (peeled); 3 pcs tomato (medium, pureed); 0.5 cup yogurt (plain, whisked); 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp kasuri methi (crushed); 0.5 tsp salt; 1 cup water (for gravy); 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(45)

TASTE SCORE

8/10

A rich Rajasthani-style curry with soft paneer, potatoes, and pearl onions simmered in a lightly spiced tomato-yogurt gravy. It has cozy dhaba flavors, gentle heat, and pairs beautifully with roti or jeera rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

373 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prepare the vegetables and paneer.
1.Peel the potato and cut it into medium cubes.
2.Peel the pearl onions and keep them whole.
3.Cut the paneer into medium cubes.
4.Puree the tomato and whisk the yogurt until smooth.
boil · ~10 min
Boil the potato until just tender.
Cook the potato cubes in water until they are just tender but still hold their shape. Drain well and keep aside.
TIPDo not overcook the potato or it will break later in the gravy.
fry · ~5 min
Lightly fry the paneer and onions.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add the paneer cubes and fry lightly for 1-2 minutes, turning gently.
3.Remove the paneer and set aside.
4.In the same pan, add the pearl onions and cook until lightly golden in spots.
TIPA light fry gives the paneer a better texture without making it chewy.
temper · ~1 min
Make the base tempering.
Heat the remaining 1 tbsp oil in a kadai. Add cumin seeds and bay leaf and let them sizzle for a few seconds until fragrant.
saute · ~7 min
Cook the aromatics and spices.
1.Add the ginger-garlic paste and green chili to the hot oil.
2.Sauté for about 1 minute until the raw smell fades.
3.Add tomato puree and cook for 5-6 minutes, stirring often.
4.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
TIPCook the tomato well so the gravy tastes rounded and not sharp.
mix · ~2 min
Add the yogurt.
Lower the heat and stir in the whisked yogurt slowly. Mix well and cook for 2 minutes so the masala turns smooth and creamy.
TIPKeep the heat low while adding yogurt so it does not split.
simmer · ~10 min
Simmer the curry with potato, onions, and paneer.
1.Add the boiled potato, sautéed pearl onions, and fried paneer to the masala.
2.Pour in the water and mix gently.
3.Cover and simmer for 8-10 minutes so the flavors come together.
4.Crush kasuri methi between your palms and stir it in.
garnish
Garnish with cilantro.
serve
Serve hot with roti, paratha, or jeera rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the potato only until fork-tender; fully soft cubes will crumble during the final simmer.
2
After lightly frying, dip paneer briefly in warm water if it feels firm to keep it soft in the gravy.
3
Cook the tomato puree until the oil starts separating at the edges for a fuller dhaba-style base.
4
Whisk the yogurt very smooth and add it on low heat, stirring continuously to prevent splitting.
5
Let the pearl onions pick up light golden spots, not deep color, so they stay sweet and intact.
6
Crush kasuri methi between your palms right before adding; this releases its aroma into the curry.
7
The curry tastes even better after a 15-20 minute rest, when the potato and paneer absorb the masala.