Aloo paneer gravy(without onion garlic) Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are tender. Peel and cut them into cubes.
• STEP 2.Heat oil in a pan and add cumin seeds, ginger, and green chilies. Saute for a minute.
• STEP 3.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 4.Add the cubed potatoes and paneer. Mix well and cook for a few minutes.
• STEP 5.Add water to adjust the consistency of the gravy. Simmer for 5-7 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can use store-bought tomato puree or make it at home by blending fresh tomatoes.
• To make the gravy creamier, you can add a tablespoon of cashew paste or cream.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a variation, you can also add other vegetables like peas or capsicum to the gravy.

Storage and Serving

• Leftover aloo paneer gravy can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the gravy on the stovetop or in the microwave before serving.
• Serve the aloo paneer gravy with steamed rice, jeera rice, or any Indian bread like roti, naan, or paratha.