Jaipuri Aloo Pyaaz Paneer
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
5 steps. 35 minutes total.
- 1
Step 1
- a.Fry the Main Ingredients
- b.Heat 3 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the cubed potatoes and fry for 6-8 minutes until they are golden brown and cooked through. Remove with a slotted spoon and set aside.
- d.In the same oil, add the pearl onions and fry for 4-5 minutes until they are translucent and lightly browned. Remove and set aside.
- e.Finally, add the paneer cubes and fry for 2-3 minutes until they turn a light golden color. Do not over-fry. Remove and set aside.
- 2
Step 2
- a.Prepare the Gravy Base
- b.In the same pan, add the remaining 2 tbsp of oil. Once hot, add the cumin seeds and hing. Let them splutter for about 30 seconds.
- c.Add the finely chopped onion and sauté for 6-7 minutes until it turns golden brown.
- d.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- e.Stir in the turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds.
- f.Pour in the tomato puree, mix well, and cook for 5-6 minutes until the mixture thickens and oil begins to separate from the masala.
- 3
Step 3
- a.Make and Add the Creamy Paste
- b.While the tomato base is cooking, drain the soaked cashews. Add them to a blender along with the whisked curd.
- c.Blend until you have a completely smooth, creamy paste. Add a tablespoon of water if needed to aid blending.
- d.Reduce the heat of the pan to the lowest setting. Slowly pour in the yogurt-cashew paste, stirring continuously and vigorously to prevent the curd from splitting.
- e.Cook for 2-3 minutes, stirring gently, until the gravy thickens slightly and is well combined.
- 4
Step 4
- a.Combine and Simmer
- b.Gently add the fried potatoes, pearl onions, and paneer cubes to the gravy.
- c.Carefully mix everything to ensure all pieces are well-coated with the gravy.
- d.Pour in 1 cup of water and add salt. Stir to combine.
- e.Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, allowing the flavors to meld together beautifully.
- 5
Step 5
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala, crushed kasuri methi, and ghee for a final touch of richness and aroma.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest for 5 minutes before serving. This allows the flavors to settle.
- e.Serve hot with roti, naan, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent yogurt from curdling, ensure it's at room temperature and whisked well. Always add it on low heat while stirring continuously.
- 2Soaking cashews in hot water for 20-30 minutes makes them softer and results in a much smoother, creamier paste.
- 3For a brighter red color without extra heat, use Kashmiri red chili powder.
- 4Don't over-fry the paneer, as it can become tough and chewy. A light golden hue is perfect.
- 5Crush the kasuri methi (dried fenugreek leaves) between your palms before adding to release its maximum aroma.
- 6If pearl onions are unavailable, you can use regular onions cut into 1-inch chunks and separated into petals.
Adapt it for your goals.
Vegan
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.
Richer GravyRicher Gravy
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.
Add VegetablesAdd Vegetables
Incorporate other vegetables like bell peppers (capsicum) or green peas. Fry the bell peppers along with the onions.
Nut FreeNut-Free
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.
Why this is on our healthy list.
Rich in Protein
Paneer and curd are excellent sources of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Source of Healthy Fats
Cashews provide monounsaturated fats that are beneficial for heart health. Ghee contains healthy fatty acids and fat-soluble vitamins.
Gut-Friendly Probiotics
The use of curd (yogurt) introduces beneficial probiotics to the dish, which can help improve gut health and digestion.
Energy Boosting
Potatoes are a good source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
Frequently asked questions
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.