JAIPUR ki famous ALOO PYAAZ PANEER Ki SABJI | Dhaba Style आलू प्याज़ पनीर की सब्ज़ी | Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Blend the gravy paste ingredients (onion, tomato, garlic, green chillies, soaked Kashmiri chillies, fresh turmeric) with very little water into a coarse paste, not a fine one.
2. Heat the ghee and oil in a kadhai over high heat. Add the whole spices (cumin, bay leaf, cinnamon, green and black cardamom) and let them crackle.
3. Add the paste, salt, coriander powder and red chilli powder. Stir, cook 2 minutes over high heat, then cover and cook over medium heat.
4. Meanwhile, heat oil for shallow frying in a pan over high heat.
5. Fry the paneer cubes over medium-high heat until golden on all sides, then move them to a bowl. Stir the gravy at intervals.
6. In the same oil, fry the potatoes for 2-3 minutes over medium heat, stirring often, until light golden. Lower the heat, cover and cook until the potatoes are cooked through. Move them to the bowl.
7. In the same pan, fry the onions over medium-high heat until light golden, then add them to the bowl.
8. Uncover the gravy and check that the ghee has separated slightly. Lower the heat, whisk in the curd and stir until it is incorporated, then raise the heat and cook until the ghee separates again.
9. Add hot water to get a semi-thick, not runny, consistency.
10. Add the fried paneer, potatoes and onions and simmer for 3-4 minutes.
11. Taste and adjust the salt, then stir in the garam masala, roasted kasuri methi powder, slit green chillies and chopped coriander. Serve hot.

Summarized from Your Food Lab's video. Watch it for the details.

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