How to make Aloo Paneer
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.
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.
3. Blend or grind to a smooth paste without adding any water.
4. Heat 2 tablespoons oil in a pan. Add 1 tej patta.
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.
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.
7. When the mixture stops spluttering, remove the lid.
8. Now add ¼ teaspoon turmeric powder, ½ teaspoon coriander powder and ½ to 1 teaspoon Kashmiri red chili powder.
9. Mix very well and sauté till you see oil releasing from the sides of the masala paste.
10. Now add chopped potatoes. Chop 2 medium-sized potatoes in smaller size so that they cook faster.
11. Add salt as per taste.
12. Mix very well.
13. Add 1.5 to 1.75 cups water.
14. 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.
15. 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.
16. Add 200 grams cottage cheese (paneer), cut in cubes.
17. Add ¼ teaspoon crushed dried fenugreek leaves (kasuri methi) and ½ teaspoon garam masala powder.
18. Mix very well and switch off the heat.
19. Lastly, add 2 to 3 tablespoons chopped coriander leaves. Mix well.
20. Serve Aloo Paneer with chapati, phulka, paratha or naan. You can also have it with jeera rice, peas pulao or saffron rice.
