If you’ve never tasted Indian Aloo Paneer, potatoes and cottage cheese stir-fried in spices, I’d suggest you try it out right away.
The non-curry, stir-fry version of Aloo Paneer I’ve prepared in today’s recipe, is as simple as any Indian meal can get…
Or like many Indian homes, save time and get store-bought Paneer or Indian cottage cheese, available at ethnic stores, online and at natural grocers in western countries.
If like me, you’re always looking for new ways to serve old favorites, take things up a notch and serve delightful Aloo Paneer layered and baked to crispy perfection on a pizza crust. Mouthfuls of warm softened Paneer cheese with spiced potatoes will have you hooked to this pizza.
- 1 lb potatoes cut in thick slices
- 5 oz (about 1 cup cubes) Paneer, Indian cottage cheese cut in ½ inch cubes (See note below)
- 1½ tablespoon canola oil
- 1 teaspoon cumin seeds
- 1 Thai green chili or ½ Serrano chili pepper, finely chopped (optional, for a spicier edge)
- 1 teaspoon ginger garlic paste (or 2-3 cloves garlic & ¼ inch ginger, grated)
- ¼ teaspoon ground red chili or Cayenne pepper
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground coriander
- 1½ teaspoon salt, or to taste
- 2 tablespoons chopped cilantro
- 3 tablespoons lemon juice
- 1 home-made or store-bought 10-12 inch Pizza base, pre-baked
- ½ cup diced red bell pepper (optional, for an added crunch)
- Spicy Tomato Sauce (try this homemade recipe) or Tomato Ketchup to accompany the pizza
- In a pan, fry cumin seeds and chopped green chili pepper (if using) in heated canola oil.
- Add the sliced potatoes and ginger garlic paste, stir fry for 2-3 minutes till the potatoes are heated through.
- Sprinkle ground spices and salt; stir and cover pan with a tight fitting lid. Reduce the flame to low and let the potatoes cook in steam for 10-12 minutes, stirring once in between.
- (Tip: Do not lift the lid often to check, or the steam will escape, make sure the flame is on low heat, so the potato and spices don’t stick to the bottom of the pan but cook in steam.)
- Once the potatoes are done, stir in Paneer cubes, chopped cilantro and lemon juice. Cook covered on low for 3-5 minutes, so the Paneer gets soft, and blends with the spices. Taste for salt, adding more if desired.
- Serve Aloo Paneer as-is, accompanied with a side of Daal, Indian bread like Roti-Chapati, Naan, or with Basmati rice.
- Layer the cooked potatoes and soft Paneer on a 10-12 inch pre-baked pizza crust. Top with diced red bell pepper for an added crunch.
- Bake at 425F for 5-8 minutes.
- Drizzle spicy tomato sauce or tomato ketchup over the pizza while hot. Serve right away.
- Paneer doesn’t melt, it remains soft and warm if added at the end of cooking, and it gets chewy when overcooked. If you prefer melting cheese on your pizza, a good alternative is Mozzarella cheese.
- In western countries, Paneer or Indian cottage cheese can be bought at ethnic stores, online and at natural grocers. Homemade Paneer is easy to make as per the instructions in my post; it needs some patience but is well worth it.
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