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.
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.