Bengali Aloo Paneer Curry
This Bengali paneer curry recipe is vegetarian, gluten-free, and nut-free. It’s easy to make it vegan by swapping paneer with tofu.
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.