Rajasthani Aloo-Pyaaj-Paneer ki Sabji
Aloo-pyaaj-paneer ki sabji (Curry) in desi ghee is a popular curry of Rajasthan, India. Rajasthani cuisines are full of unique flavors and spices. Aloo-Pyaaj-Paneer ki sabji is a real treat for potato-onion lovers. This dish though having very simple and common ingredient is prepared in a very special way.
- 15-20 pc Baby potatoes/2 medium size potato (see notes)
- 15-20 pc Red pearl onion/2 medium size onions (see notes)
- 200 gas Cottage Cheese/Paneer
- 2pc/1cup Tomato (medium)
- 2pc/1cup Onion (medium)
- 7-8 pc Garlic cloves
- 1 inch Ginger
- 2 pc Green chilies
- Chopped coriander leaves (for garnishing)
- Salt (to taste)
- 1 cup Beaten yogurt
- 1/4 cup Fresh cream
- 3-4 Tbsp. Ghee
- Ghee/oil* (for frying,see notes)
- 1 Tsp. Cumin seeds
- 2 pc Cardamom
- 2 pc Cloves
- 1 inch Cinnamon stick
- 2 Bay leaves
- 2 Black cardamom (see notes)
- 6-8 Black pepper corn
- 1/2 Tsp Turmeric powder
- 1 Tbsp. Red chili powder
- 1 Tsp. Garam Masala
- 1 Tbsp. Kasuri methi/Dry fenugreek leaves
- Salt (To taste)
Wash the potatoes, keep them whole and prick them from all over. If you are using big potatoes then cut them in big pieces. Soak potatoes in salt water for 15 minutes. Boil potatoes in enough water till potatoes are almost cooked.
Drain and peel once potatoes are cool enough to handle. Peel the baby onions and give a slit from one side. Cut the cottage into big square pieces.
Heat sufficient ghee in a pan and fry potato, onion, and cottage cheese separately one by one till light brown in color and drain onto an absorbent paper.
You can use oil too at this step if you want to avoid eating more ghee.
Blanch tomato and make puree. Instead of blanching here you can toss tomatoes in same pan in which you did frying to make puree. Just remove all the oil from the pan and toss till tomatoes turn soft and make puree.
Roughly chop onion, garlic ginger and green chilies, grind or run into chopper to make coarse looking paste and keep aside. You can grind in a mixer and make smooth paste too.
Heat 3 Tbsp. of ghee in a pan on a medium flame and add the cumin seeds. When cumin starts to sizzle add asafetida, both cardamom, cloves, cinnamon, black peppercorn and bay leaves.
Now add onion-garlic-ginger-chili paste and stir continuously for few minutes until the aroma rises and the raw smell disappear.
Once onion mixture turns light golden in color add the pureed tomato & sauté it for few minutes.
Add all powdered spices (turmeric, red chili, and salt), mix well n cook for another few minutes.
Add the beaten yogurt and cook until the ghee separates. Once the gravy is creamy and shiny add garam masala and kasuri methi.
Add fried potato, onion and paneer. 1/2 cup of water if required, cover and let it simmer for 5 minutes.
Add cream and mix everything gently. Adjust the seasoning and switch off the flame.
Garnish the curry with chopped coriander leaves and cream. Serve hot with Naan, Tandoori or plain Parantha.
- If baby potatoes and red pearl are not available you can use medium size onion and potatoes and dice in big pieces.
- You can replace black cardamom with green cardamom. If you are using green one then 4-5 total should be fine.
- Don’t skip using ghee while making gravy.
- You can replace cream with full cream milk if cream is not available. Adjust the quantity of milk as required.
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