I can say this is our favorite… as husband loves paneer and I love potatoes. So a perfect combination for us. A simple tasty recipe.

Also try: Matar Paneer or Paneer Masala.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 15 mins, Cooking –  25 mins, Total – 40 mins

Servings: 2-3

Ingredients:

1. Potato – 1 medium (peeled and cut in cubes)
2. Paneer – 100 grams (cut in cubes)
3. Onion – 1 medium (coarsely chopped)
4. Ginger – 1 inch (coarsely chopped)
5. Garlic – 2  cloves (coarsely chopped)
6. Tomato – 2 medium (coarsely chopped)
7. Green Chilli – 1 (coarsely chopped)
8. Bay Leaf – 1
9. Black Cardamom – 1
10. Cumin Seeds – 1 tsp
11. Red Chilli Powder – 1/3 tsp
12. Turmeric Powder – 1/3 tsp
13. Garam Masala Powder – 1/3 tsp
14. Coriander Powder – 1 tsp
15. Kasuri Methi – 1 tbsp
16. Coriander Leaves – 2 tbsp (chopped)
17. Water – 1 1/2 – 2 cups or as required (depends on the thickness you want)
18. Oil – 2-3 tbsp
19. Salt to taste

PS: 1 Cup = 250 ML

How to make Potato Paneer Gravy:

1. Take a mixer grinder or blender. Add chopped onions, tomatoes, green chillies, ginger and garlic. Grind and make a fine paste. Keep aside
2. Heat oil in a pressure cooker. Add bay leaf and black cardamom. Saute for a few seconds
3. Add cumin seeds. Let it splutter
4. Add the paste. Saute and cook for 3-4 mins
5. Add spices – turmeric powder, red chilli powder and coriander powder. Mix
6. Cook till oil starts to separate
7. Add potatoes, garam masala powder, salt and water. Mix well
8. Close the lid. Let 3-4 whistles blow on medium-high flame or till potatoes are soft
9. Once the pressure settles open the lid and add paneer cubes and crushed kasuri methi. Cook for 2-3 mins on medium flame without the lid
10. Turn off the flame and add coriander leaves
11. Your Aloo Paneer Gravy is ready
12. Serve hot with Phulkas or Parathas.