Aloo Paneer In Butter Sauce Recipe

Name: Aloo Paneer In Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None large (1 lb) potatoes, peeled, cut into large pieces; 2 tbsp vegetable oil + extra, to shallow-fry; 1 None medium onion, finely chopped; 1 None fresh green chili, deseeded, finely chopped; 2 tsp yellow mustard seeds; 1/2 tsp garam masala; 1/2 lb paneer cheese, grated; 2/3 cup ground almonds; 1/3 cup cornstarch + extra, to coat; 19 oz store-bought Indian butter sauce; 1 lb steamed rice, to serve; None None fresh cilantro sprigs, to serve

Servings: persons

2 None large (1 lb) potatoes, peeled, cut into large pieces
2 tbsp vegetable oil + extra, to shallow-fry
1 None medium onion, finely chopped
1 None fresh green chili, deseeded, finely chopped
2 tsp yellow mustard seeds
1/2 tsp garam masala
1/2 lb paneer cheese, grated
2/3 cup ground almonds
1/3 cup cornstarch + extra, to coat
19 oz store-bought Indian butter sauce
1 lb steamed rice, to serve
None None fresh cilantro sprigs, to serve

1
Place potatoes in a medium saucepan. Cover with cold water and bring to a boil. Cook for 10-15 mins, or until tender. Drain then mash until smooth.
2
Meanwhile, heat oil in a large frying pan. Add onion and 1 tsp salt. Cook for 5 mins, or until golden. Add chili, mustard seeds and garam masala. Cook for 1 min, or until fragrant. Combine with mashed potatoes, paneer, ground almonds and cornstarch. Shape into balls (around 2 tbsp each) and roll in extra cornstarch. Flatten slightly.
3
Heat oil for shallow-frying in a large heavy-bottomed frying pan over medium heat. Shallow-fry patties for 3 mins per side, or until golden brown. Drain on paper towels.
4
Combine butter sauce with 1/2 cup water over low heat. Cook for 2-3 mins, or until heated. Add patties and simmer for 2-3 mins. Serve with rice and fresh cilantro.

1897

kcal

Calories

148

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 None large (1 lb) potatoes, peeled, cut into large pieces, 2 tbsp vegetable oil + extra, to shallow-fry, 1 None medium onion, finely chopped, 1 None fresh green chili, deseeded, finely chopped, and more.

Yes, Aloo Paneer In Butter Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aloo Paneer In Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions