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Explore JAIPUR ki famous ALOO PYAAZ PANEER Ki SABJI | Dhaba Style आलू प्याज़ पनीर की सब्ज़ी | Sanjyot Keer with 341,238 views, 6,025 likes, and 302 comments. Experience the impact of this video content that has captured audience attention.

Exciting News from Cüraa by YFL Home!We’ve just added a brand-new Wooden Masala Dani to our collection, a perfect blend of tradition and elegance for your kitchen!Now available on yflhome.com and Amazon.Grab yours now ✨ Amazon - https://amzn.in/d/c9skfWi Website - https://yflhome.com/products/curaa-wooden-masala-dani Rajashthani Aloo Pyaaz Paneer ki Sabzi Prep time: 10-15 minutes Cooking time: 35-40 minutes Serves: 5-6 people Ingredients: Gravy paste ONION | प्याज़ 4 MEDIUM SIZED. (ROUGHLY CUT) TOMATO | टमाटर 2 MEDIUM SIZED. (ROUGHLY CUT) GARLIC | लहसुन 20-25 CLOVES. LESS SPICY GREEN CHILLI | कम तीखी हरी मिर्च 4 NOS. (ROUGHLY CUT) KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 5 NOS. (DESEEDED & SOAKED) FRESH TURMERIC | कच्ची हल्दी 5 INCH WATER | पानी AS REQUIRED Tempering for gravy GHEE | घी 1-2 TBSP OIL | तेल 1 TSP CUMIN SEEDS | जीरा 1 TSP BAY LEAF | तेज पत्ता 2 NOS. CINNAMON | दालचीनी 2 INCH GREEN CARDAMOM | हरी इलायची 3 PODS. BLACK CARDAMOM | बड़ी इलायची 1 NO. CORIANDER POWDER | धनिया पाउडर 1 TBSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 2 TSP SALT | नमक TO TASTE Shallow frying OIL | तेल AS REQUIRED PANEER | पनीर 200 GRAMS (CUBES) POTATO | आलू 2 MEDIUM SIZED. (QUARTERS) ONION | प्याज़ 6 SMALL SIZED. Final Cooking CURD | दही 1/2 CUP HOT WATER | गरम पानी AS REQUIRED GARAM MASALA | गरम मसाला A PINCH ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी पाउडर A PINCH LESS SPICY GREEN CHILLI | कम तीखी हरी मिर्च 4-5 NOS. (SLIT) FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Add all the ingredients of the paste into a mixer jar & grind into a coarse paste using very little water, do not grind it into a fine paste. Set a kadhai over high flame, add ghee & oil, let it get hot then add all the whole spices & let them crackle. Further add the prepared paste along with salt, coriander powder & red chilli powder, stir well & cook over high flame for 2 minutes, then cover & cook over medium flame until you shallow fry the other ingredients. Set a fry pan over high flame, add oil for shallow frying & let it get hot. Place the paneer cubes in the pan & fry them over medium high flame until they turn golden brown from all sides then transfer them into a bowl. Make sure to open the lid of the kadhai & stir the gravy at regular intervals. In the same oil, add the potatoes carefully & fry them for 2-3 minutes over medium flame while stirring frequently until they start turning light golden brown, then set the flame to low, cover & cook over low flame until the potatoes get cooked. Check the gravy once. Once the potatoes get fully cooked, transfer them into the same bowl. Then in the same pan, add the onions & cook them over medium high flame until they light golden brown, transfer them into the same bowl. Remove the lid & check the gravy, the ghee should've separated slightly. Lower the flame at this stage & add the whisked curd, stir continuously until the curd gets incorporated then increase the flame & cook until the ghee separates. Once the gravy is cooked, add hot water to adjust the consistency of the gravy, keep it semi-thick & not too runny. Add the shallow fried paneer, potatoes & onions, stir well & cook over 3-4 minutes. Lastly taste & adjust salt if required & add all the remaining ingredients, stir well. Your delicious Rajasthani Paneer Pyaaz Aloo ki Sabzi is ready, serve hot with Bejad ki Roti or any other millet roti. Intro 0:00 Gravy paste 1:13 Tempering 2:37 Shallow Frying 5:13 Final Cooking 7:33 Plating 9:34 Outro 10:43 #yfl #SanjyotKeer #aloopyazpannerkisabji Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators)

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