Jaipuri Aloo Pyaaz Paneer

Name: Jaipuri Aloo Pyaaz Paneer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings (1 cup each)
Cuisine: rajasthani
Ingredients: 400 g potatoes (about 3 medium, peeled and cubed); 2 pcs onions (medium, thinly sliced); 150 g paneer (cubed); 150 g firm tofu (cubed and pressed); 1 cup curd (whisked well); 2 tbsp besan; 1 pcs tomato (medium, finely chopped); 1 tbsp ginger garlic paste; 2 pcs green chillies (slit lengthwise); 3 tbsp oil; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 pinch hing; 0.5 tsp turmeric powder; 1 tsp red chili powder (adjust to your spice preference); 1.5 tsp coriander powder; 0.75 tsp garam masala; 1 tbsp kasuri methi (crushed); 1.25 tsp salt; 1 cup water (as needed); 3 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(55)

TASTE SCORE

8/10

A rustic and tangy Rajasthani curry featuring potatoes, onions, soft paneer, and firm tofu simmered in a flavorful yogurt-based gravy. This authentic dish brings the vibrant flavors of Jaipur right to your dinner table.

PREP

15m

COOK

25m

SERVES

1 CUP

444 cal

SERVINGS

METHOD · 5 STEPS

In a bowl, whisk the yogurt until smooth. Add the besan, turmeric powder, red chili powder, and coriander powder. Mix well to form a smooth, lump-free paste and set aside.
Heat oil in a pan or kadai over medium heat. Add cumin seeds, fennel seeds, and asafoetida, letting them splutter for about 30 seconds. Add the sliced onions and sauté until golden brown, about 6-7 minutes. Then, add the ginger-garlic paste and slit green chillies and sauté for another minute.
Add the chopped tomato and cook until soft and mushy, about 4-5 minutes. Reduce the heat to low and slowly pour in the yogurt-spice mixture, stirring continuously to prevent curdling. Continue to cook on low heat until oil begins to separate from the masala, about 3-4 minutes.
Add the cubed potatoes and salt, mixing well to coat. Pour in 1 cup of water, stir, and bring to a gentle boil. Cover the pan and simmer on low-medium heat for 10-12 minutes, or until the potatoes are fork-tender.
Gently stir in the paneer and tofu cubes. Simmer for another 2-3 minutes. Sprinkle with garam masala and crushed kasuri methi, and give it a final gentle stir. Garnish with chopped coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
To prevent the yogurt from curdling, always add it on low heat and stir continuously until it comes to a simmer.
2
Adding besan (chickpea flour) to the yogurt also helps stabilize it and prevents splitting.
3
For a richer flavor, you can lightly pan-fry the paneer and tofu cubes in a little oil until golden before adding them to the gravy.
4
Pressing the tofu before cubing removes excess water and helps it absorb more flavor while also improving its texture.
5
Don't skip the kasuri methi; it adds a unique, authentic aroma and flavor to the dish.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Complete meals featuring this recipe

punjabi·70 min·451 cal

EXPLORE

Cuisines we love

American818 Awadhi355 Bengali373 Cajun0 California96 Chettinad370 Chinese0 Chinese American0 French2 Fusion4 Greek2 Gujarati378

Jaipuri Aloo Pyaaz Paneer

For 4 servings

In a bowl, whisk the yogurt until smooth. Add the besan, turmeric powder, red chili powder, and coriander powder. Mix well to form a smooth, lump-free paste and set aside.

Heat oil in a pan or kadai over medium heat. Add cumin seeds, fennel seeds, and asafoetida, letting them splutter for about 30 seconds. Add the sliced onions and sauté until golden brown, about 6-7 minutes. Then, add the ginger-garlic paste and slit green chillies and sauté for another minute.

Add the chopped tomato and cook until soft and mushy, about 4-5 minutes. Reduce the heat to low and slowly pour in the yogurt-spice mixture, stirring continuously to prevent curdling. Continue to cook on low heat until oil begins to separate from the masala, about 3-4 minutes.

Add the cubed potatoes and salt, mixing well to coat. Pour in 1 cup of water, stir, and bring to a gentle boil. Cover the pan and simmer on low-medium heat for 10-12 minutes, or until the potatoes are fork-tender.

Gently stir in the paneer and tofu cubes. Simmer for another 2-3 minutes. Sprinkle with garam masala and crushed kasuri methi, and give it a final gentle stir. Garnish with chopped coriander leaves and serve hot.

What to keep in mind.

Adapt it for your goals.

Vegan

Jain

Quick

Healthy

Complete meals featuring this recipe

Aloo Paratha, Perugu and Mango Pickle

Lemon Rice, Cucumber Raita and Sutta Appalam

Mango Kefir Lassi

Cuisines we love