Aloo Paneer Masala is a delightfully rich and creamy North Indian curry, combining the best of potatoes and paneer into one harmonious dish. The heartiness of gently fried potato cubes pairs with the soft, pan-seared paneer, all enveloped in a lush tomato-onion gravy that’s subtly spiced with whole garam masala and finished with a swirl of cream. This curry stands out for its duo of hero ingredients—creating a satisfying medley that’s both comforting and unique among traditional Indian gravies. It’s the perfect centerpiece for lunch or dinner, pairing beautifully with hot rotis, naan, or steamed rice.
In this recipe, both potatoes and paneer are first seared to lock in flavor and texture, then simmered together in an aromatic sauce enriched with cashew paste and gentle spice. It’s an easy, crowd-pleasing curry that brings a gourmet touch to everyday meals and festive occasions alike. Whether you’re seeking to impress guests or just indulge in a cozy homemade meal, Aloo Paneer Masala is sure to win hearts at your table.
Aloo Paneer Masala | Potato Paneer Curry
Print RecipeIngredients
- 4 tsp oil
- 3 potato, cubed
- 16 cubes paneer / cottage cheese
- 1 tbsp butter
- 1 bay leaf
- 3 pods cardamom
- 1 inch cinnamon
- 4 cloves
- 1 tsp kasuri methi
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1½ cup tomato puree
- 3 tbsp cashew paste
- 1 cup water
- 1 tsp salt
- 2 tbsp cream
- 2 tbsp paneer / cottage cheese, grated
- ¼ tsp garam masala
- 2 tbsp coriander, finely chopped
Instructions
Heat oil in a pan and lightly pan-fry the potato cubes until golden; remove and set aside. In the same pan, sear paneer cubes until light golden, then set aside.
Add butter to the pan. Once melted, add bay leaf, cardamom pods, cinnamon stick, cloves and kasuri methi. Sauté until fragrant.
Add the finely chopped onion and ginger garlic paste, cooking until onions turn golden brown.
Sprinkle in the turmeric, red chilli powder, coriander powder, and cumin powder. Stir well to coat the onion mixture with spices.
Pour in the tomato puree and cook until the oil separates from the masala.
Mix in the cashew paste and continue to sauté for a minute.
Pour in water and salt. Bring the gravy to a simmer.
Gently add the fried potatoes and paneer pieces into the sauce, cover, and let simmer for a couple of minutes so the flavors meld.
Stir in the cream and grated paneer, mixing until creamy and luscious.
Remove from heat and finish with garam masala and fresh coriander. Serve your Aloo Paneer Masala hot with roti or chapati.
Notes
Tips:
Dice potatoes and paneer into medium-sized cubes to prevent them from breaking down during cooking., Use approximately equal quantities of potatoes and paneer for a balanced taste., You can substitute regular potatoes with baby potatoes for a twist., Frying potatoes and paneer separately ensures perfect textures and prevents them from overcooking in the gravy.
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