Aloo Matar Paneer Recipe
Simmered Potatoes, Green Peas and Cottage Cheese Recipe

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Aloo Matar Paneer Recipe

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Ingredients

Adjust Servings:
250 Gm Paneer
0.5 Cup Green Peas
1 No Large Potato Cut into 1/2-inch cubes
1 No Large Onion Minced
2 No Green Chilli / Chili pepper Cut into matchsticks
2 No Tomato Diced
4 Cloves Garlic
1 Inch Ginger
2 Tablespoon Sunflower Oil
2 Tablespoon Butter
1 Teaspoon Fenugreek Seed menthi powder
2 No Indian Bay Leaf, Bay Leaf
1 Inch Cinnamon
1 Teaspoon Coriander Seed
6 No whole Black Pepper
4 Pods Green Cardamom/Elaichi
4 No whole Clove
2 Teaspoon Red Chili Powde
1 Teaspoon Cumin seeds powder / Jeera powder
2 Teaspoon Honey
To taste Salt
1 Cup Water If needed (optional)

Nutritional information

350
Calories
35
Carbohydrates
25
Protein
18.75
Fat
6.56
Other

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Features:
  • Curry
  • Dinner
  • Lunch
  • Traditional food
  • Vegetarian
Cuisine:

Ingredients

Directions

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Aloo Matar Paneer Recipe is one of the delicious Indian recipe.When you want to make aloo matar a little fancy add paneer cubes to the preparation and what you get is this delicious aloo matar paneer.This recipe is a delicious mix of flavours, tastes and textures in each bite. Aloo matar paneer couples very well with any Indian bread like parantha, roti, poori, phulka or even naan, tandoori roti and rice.

Read More : How to Prepare Paneer at Home

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Steps

1
Done

Place garlic and ginger in a blender or food processor; puree until smooth.

2
Done

Heat vegetable oil in a large saucepan over medium heat.

Cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2 minutes.

Add onion and 1/2 teaspoon salt; cook and stir until onion has softened, about 5 minutes.

3
Done

Stir garlic-ginger puree and green chilli pepper into onion mixture.

Cook and stir until chilli pepper is tender, 1 to 2 minutes more.

Stir in tomatoes. If mixture becomes too thick, add water.

Season with chili powder and cumin. Remove tomato mixture from heat and allow to cool for a few minutes.

4
Done

Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek.

5
Done

Bring sauce to a simmer over medium heat and stir in potatoes.

Simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas.

Continue to simmer until potatoes and peas are tender, about 5 minutes more. Stir in honey and remaining 1 teaspoon salt.

6
Done

Cook's Notes:

If green cardamom pods are not available, then add ½ teaspoon cardamom powder during the final cooking phase.

If kasoori methi (dried fenugreek leaves) cannot be found, then omit it entirely.

Kumar S

I love to cook, and for the last several years I have been preparing "light" foods almost exclusively. I believe everyone love to have tasty food.So I cook well and serve well with twist recipe :)

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