Dum Aloo And Paneer Masala Recipe

About this recipe

Dum Aloo and Paneer Masala is a delicious and hearty North Indian delicacy that combines tender baby potatoes and soft paneer cubes in a rich, aromatic tomato-based gravy. The dish is perfectly balanced with medium spices and creamy flavors, making it ideal for a family lunch. Slow-cooked to perfection, the dum technique enhances the depth of flavors, while the paneer adds a delightful protein-rich component. Served with naan, roti, or steamed rice, this meal is both satisfying and nourishing.

Ingredients

• - Malai Paneer
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 200 g Dahi
• 250 ml Olive Oil
• - Fresh Cream
• medium Chilli Green Long
• 100 g Coriander Leaves
• - Coriander Powder
• 50g Everest Garam Masala
• 1 Kg Kissan Tomato Puree
• 1Kg Potato
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Wash and boil the baby potatoes until tender, then peel them and set aside. Cut the paneer into bite-sized cubes.
2. 2. Heat oil in a pan and fry the boiled potatoes until lightly golden. Remove and set aside.
3. 3. In the same pan, add more oil if necessary and sauté the chopped onions until golden brown. Add ginger-garlic paste and sauté for another minute.
4. 4. Add the pureed tomatoes, turmeric powder, red chili powder, and coriander powder. Cook for 5-7 minutes until the oil separates from the masala.
5. 5. Reduce the heat and mix in the yogurt, stirring constantly to prevent curdling. Add the fried potatoes and paneer cubes to the gravy.
6. 6. Sprinkle garam masala and green chilies, then cover the pan and let it cook on low heat for 10 minutes to allow the flavors to combine.
7. 7. Finish with fresh cream for extra richness and stir well. Adjust salt to taste.
8. 8. Garnish with chopped coriander leaves and serve hot with naan, roti, or steamed rice.