Vegan Paneer Aloo Recipe using Pumpkin Seed Paneer
Vegan Paneer Aloo Recipe using Pumpkin Seed Paneer is creamy, satisfying, and a delicious dairy-free twist on the classic Indian favorite.
Ingredients
- 170 grams Vegan pumpkin seeds paneer
- 4 boiled potatoes (peeled & cut into pieces)
- 2 tomatoes (chopped)
- 1 onion (chopped)
- 2 green chilies
- Small piece of ginger
- 2-3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp Kashmiri red chilli powder
- 1 tsp spicy red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 3 tbsp oil
- Water as required (we used the whey water left from pumpkin seeds paneer)
- 1 tbsp coriander leaves
Instructions
- Heat oil in a non stick pan and add pumpkin seeds paneer cut into pieces.
- Saute it for couple of minutes until slight brown spots are seen.
- Take this vegan paneer out of the pan.
- Add onion, tomatoes, ginger, garlic, green chilies and some water (whey) in a grinder jar.
- Grind to a smooth puree. Keep aside.
- Add cumin seeds in the leftover oil in the same pan. Let cumin crackle.
- Add the puree.
- Also add all the spices i.e. kashmiri red chilli powder, spicy red chilli powder, turmeric powder, coriander powder and salt.
- Mix well.
- Let it cook on low heat. You may cover the pan if you want.
- Stir at intervals to prevent the mixture from sticking at the base.
- In 10-15 minutes, mixture is cooked. It will turn little dry and oil is seen separating.
- Add whey water as per your requirement of gravy.
- When water begins to boil, add potatoes, roasted vegan paneer, garam masala and coriander leaves.
- Mix well.
- Let it simmer for 2 minutes on low heat.
- Vegan Aloo Paneer is ready.
Video
Notes
Roast vegan paneer only in a non stick pan because it tends to stick to the bottom of the pan.