Carrot Aloo Paneer Curry Recipe
Carrot Aloo Paneer Curry Recipe is a comforting North Indian curry that is filled with vegetables like carrots and potatoes and soft paneer. They are cooked in a luscious spicy tomato gravy. Serve it with some Tawa Paratha for a weeknight dinner.
Carrot Aloo Paneer Curry Recipe is a one pot delight that has all the essential ingredients in one dish. Carrot and Aloo will give a nice crunch in the curry while the Paneer will give you a nice soft texture.
The base of the Curry is made from a ripened tomato puree that is spiced up with spices like cumin, cinnamon and cardamom. Adding vegetables into the curry is a very good option as it will help in providing good amount of nutrients into your everyday diet.
Carrots are rich in Vitamin C and are very good for your eyes while Potatoes are a great source of carbohydrates that are essential to boost our energy levels. Paneer will be able to provide a good amount of proteins into your diet.
If you are looking for more Paneer Recipes, here are some of the favourites which are perfect for your Everyday Meals:
- 1 Carrot (Gajjar) , diced
- 1 cup Paneer (Homemade Cottage Cheese) , diced
- 1/2 cup Green peas (Matar)
- 2 Onions , sliced
- 1 Potato (Aloo) , skin peeled and diced
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- 4 Tomatoes , blanched and pureed
- 1 teaspoon Cumin seeds (Jeera)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 tablespoon Red chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Garam masala powder
- 1 teaspoon Methi Leaves (Fenugreek Leaves)
- 1 teaspoon Sugar
- Salt , to taste
- Cooking oil
How to make Carrot Aloo Paneer Curry Recipe
To begin making the Carrot Aloo Paneer Curry Recipe, heat the required oil in a pressure cooker. Add cumin seeds, cinnamon stick, cardamom and allow the cumin seeds to splutter for few seconds.
Once the cumin seeds splutter, add onions, ginger and garlic and saute them till the onions are soften and turn translucent.
Add tomato puree, sprinkle some salt and sugar and saute until the raw smell of the tomatoes goes.
Add your chopped carrot, peas and potatoes, add all the spice powders like red chilli powder, turmeric powder and garam masala powder mentioned above and check for salt.
Add about 1 cup water and pressure cook the curry for about 3 whistle. Once done, leave the cooker to rest and let the pressure release naturally.
Remove the lid and mix all of it together and keep it on heat again over medium heat. Add paneer and cook for about 5 minutes.
After 5 minutes, switch off the stove and serve hot in a bowl.
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