Quick Paneer Curry | Bengali Aloo Paneer Curry Recipe
This Quick Paneer Curry recipe is vegetarian, gluten-free, and nut-free. It’s easy to make it vegan by swapping paneer with tofu. You can find a quick and simple 5-minute video of this recipe below. Bengali Aloo Paneer Curry recipe combines tender potatoes and creamy paneer, simmered in a flavorful blend of spices. It’s a delightful vegetarian dish that offers a taste of Bengal’s rich culinary heritage.
This Bengali paneer recipe can be prepared in under 10 minutes, making it perfect for busy days when you need a delicious meal in a hurry.
How to make Bengali Paneer Curry
Heat the 3 tablespoons oil in a large skillet or frying pan over medium heat.
Reduce the heat to low. Add 1 tej patta (bay leaf), ½ tsp cumin (jeera) and ¼ teaspoon of hing (asafoetida).
Fry the spices for about 30 seconds until they become aromatic.
Add 2 chopped green chillies, 1½ inch chopped ginger, ½ tsp turmeric, 1 tsp kashmiri red chilli powder, 2 tsp coriander powder, 1½ tsp cumin (jeera) powder and 1 tsp garam masala.
Fry for a minute on low heat, till aromatic. Add 3 tbsp of water and cook for 30 seconds.
Add ½ tsp kasuri methi and mix. Cook for 1 minute.
Add 2 chopped boiled potatoes and coat well with masala.
Add 200 grams of paneer cubes.
Carefully coat the paneer cubes with the spice mix, being cautious not to break them.
Pour in 1 cup of water and season with salt according to your taste.
Cover and cook for 2 minutes, then garnish with chopped coriander leaves before serving. This simple paneer recipe is perfect as a side dish to both rotis as well as rice.
Recipe Card
Bengali Aloo Paneer Curry
Ingredients
- 200 gms paneer cut in cubes
- 2 medium potatoes boiled
- 1½ inch ginger grated/finely chopped
- ½ tsp cumin seeds jeera
- 1 bay leaf tej patta
- 2 green chilies chopped
- ¼ tsp hing asafoetida
- salt as per taste
- 1 tsp kashmiri red chili powder
- 1½ tsp cumin powder jeera powder
- 2 tsp coriander powder dhania powder
- ½ tsp turmeric powder haldi
- 1 tsp garam masala
- ½ tsp kasuri methi dried fenugreek leaves
- 1 cup water
Instructions
- Heat the 3 tablespoons oil in a large skillet or frying pan over medium heat.
- Reduce the heat to low.
- Add 1 tej patta (bay leaf), ½ tsp cumin (jeera) and ¼ teaspoon of hing (asafoetida).
- Fry the spices for about 30 seconds until they become aromatic.
- Add green chillies, ginger, turmeric, kashmiri red chilli powder,coriander powder, cumin powder and garam masala.
- Fry for a minute on low heat, till aromatic.
- Add 3 tbsp of water and cook for 30 seconds.
- Add ½ tsp kasuri methi and mix. Cook for 1 minute.
- Add 2 chopped boiled potatoes and coat well with masala.
- Add 200 grams of paneer cubes.
- Carefully coat the paneer cubes with the spice mix, being cautious not to break them.
- Pour in 1 cup of water and season with salt according to your taste.
- Cover and cook for 2 minutes.
- Garnish with chopped coriander leaves.
- Serve hot with roti, naan or rice.
