This Aloo Paneer er Dom is a family recipe that Ma has been cooking for over a decade. I thought it’s a good time to share the recipe here, as Durga Puja is knocking at the door. And there is no better breakfast in the Puja mornings than some Phulko Luchi with piping hot Aloor Dom.
One fine day, Ma started cooking this dish out of an emergency when the kitchen pantry had a limited stock of baby potatoes and paneer, so both of the ingredients landed in the kadai, and something delicious was made. My father liked it and asked her to keep it on the menu. Ma excitedly talked about her culinary creation to me over the phone that day, which I still remember. Later, when I tasted the dish for the first time, I loved it. The Paneer pieces were married to Baby potatoes in a robustly spiced tomato based gravy sans onion-garlic, what not to love.
I hope you’ll enjoy cooking this Aloo Paneer er Dom for your family and friends. And if you’re trying this recipe let me know about your experience with it. 🙂
Aloo Paneer er Dom / Spicy Baby Potatoes and Paneer Curry
A family recipe made with Baby potatoes and Paneer, this Aloo Paneer er Dom is so delicious that you would love to cook it on repeat.
Ingredients
- 460g- Baby Potatoes (boiled)
- 230g- Paneer
- 2 large- Tomatoes (pureed, read notes)
- ¾ tbsp- Ginger paste
- 2- Green chillies (halved)
- ¼ cup- Green peas
- ½ tsp- Turmeric powder
- 1 tsp- Cumin powder
- ¾ tsp- Coriander powder
- 1 tsp- Kashmiri mirch powder
- Salt to taste
- 1 tbsp- Sugar (read notes)
- ½ tsp- Garam masala powder
- 4 tbsp- Vegetable oil or Mustard oil
- 1 tsp- Fresh coriander leaves (for garnishing)
For tempering
- 2- Whole dry red chilli (halved)
- 2- Bay leaves / Tej pata
- ½ tsp- Cumin seeds
Instructions
-
Peel the boiled baby potatoes, and prick them gently all-over on their outer surfaces with a fork. This step allows the potatoes to absorb all the flavours from the curry and ensures a delectable taste, so don’t skip it.
-
Cut the Paneer into cubes, and keep aside. You may fry the paneer cubes in oil until golden and toasty before adding them to the curry. This step is optional, Ma likes to do it. I usually skip doing it because Paneer pieces absorb more oil at the time of frying.
-
Heat 2 tbsp oil in a kadai / deep frying pan. Over medium heat fry the potatoes until they turn lightly golden, remove them and keep aside.
-
In the same kadai heat 2 tbsp oil again, Temper with all the ingredients mentioned For tempering, sauté for a few seconds.
-
Add the pureed tomatoes, turmeric powder, cumin powder, coriander powder, kashmiri mirch powder, ginger paste, and salt along with a few tablespoons of water. Mix well, stir and cook continuously over medium heat until the masala starts to leave oil, it might take 2-3 minutes.
-
Add the potatoes, paneer, peas and green chillies, mix gently with the masala.
-
Add 1 cup of hot water, mix and cook the curry over medium heat for 15 minutes, or until the raw smell of masala goes. Keep stirring in-between.
-
Add sugar and garam masala powder towards the end, mix well and cook for 2-3 minutes more.
-
We like the gravy of Aloo Paneer er Dom to be on the thicker side. You can adjust the consistency of the curry according to your desire for a thicker or medium-thick gravy by adding some water to it during the cooking.
-
Garnish with chopped coriander leaves, remove from the heat and transfer the Aloo Paneer er Dom to a bowl.
Recipe Notes
- If you’re using store-bought tomato puree then use ¼ cup of it for this recipe. I find packaged tomato puree is always sour than the homemade ones. So, in some recipes where you need to use tomatoes as one of the main ingredients, I always prefer to add homemade tomato puree, and it doesn’t take much time to blitz some tomatoes in the food processor.
- The addition of sugar is essential in this recipe to balance the overall spice levels, it enhances the taste profile and wouldn’t make the dish sweeter.
