Aloo Matar Paneer

April 27, 2024

23

Aloo matar paneer recipe with step by step pics. Aloo matar paneer is tasty curry or gravy made with potatoes, green peas and paneer in an onion-tomato base. The recipe I make is a simple and easy recipe with a home style taste. I pressure cook everything so that it saves time. But the entire dish can also be made in a pan.

This aloo matar paneer is similar to the way I make Matar paneer. in the recipe I have used cream. You can also use malai. Though you can easily skip adding cream or malai. I add cream to balance the tanginess of the tomatoes. No nuts are added but you can use some cashews or blanched almonds while making the onion-tomato paste.

There are many delicious recipes which are made by combining potatoes, green peas or Paneer (Indian cottage cheese). A few such recipes on the blog are:

You can serve aloo matar paneer with phulkas, plain paratha or Naan or jeera paratha or with pooris. This dish also goes well with steamed rice, cumin rice or saffron rice.

How to make Aloo Matar Paneer

1. In a blender or grinder take the following ingredients:

½ cup chopped onions
1 cup tightly packed tomatoes
2 teaspoons chopped ginger
2 teaspoons chopped garlic
1 green chili, chopped.

2. Without adding any water grind to a smooth paste. Keep aside. Meanwhile rinse and chop potatoes to a slightly large size. Also rinse green peas. You can use fresh or frozen green peas. Chop paneer into cubes and keep ready.

3. Heat 2 tablespoons oil in a 2 litre stovetop pressure cooker. Add ½ teaspoon cumin seeds and let them splutter.

4. Keep the flame to a low and then add the ground onion-tomato paste.

5. As soon as you add the paste, quickly stir.

6. The paste splutters a lot, so cover the cooker partly with its lid keeping some open space at one side, so that the steam formed within gets an outlet.

7. Do check in between a couple of times and give a stir.

8. Once the masala paste stops spluttering, then add 2 tablespoons cream or malai. Adding cream or malai is optional and can be skipped.

9. Add the following spices:

¼ teaspoon turmeric powder
½ teaspoon Kashmiri red chilli powder
½ teaspoon fennel powder (optional)
1 teaspoon coriander powder.

10. Mix very well and continue to saute the masala on a low to medium flame.

11. Saute till masala thickens and you see oil releasing from the sides of the paste. Stir often while sautéing.

12. Now add ½ cup green peas (matar) and 1 to 1.25 cups diced potatoes. Chop the potatoes to a slightly large size.

13. Mix well and saute for a minute.

14. Now add 1 cup water. For a thick gravy you can add ⅔ to ¾ cup water.

15. Mix again very well.

16. Add ¼ teaspoon sugar. Sugar is optional and can be skipped.

17. Add salt as per taste.

18. Cover the pressure cooker and pressure cook for 6 to 7 minutes or 2 whistles on medium flame.

19. As soon as the pressure settles down on its own, open the lid.

20. Add ¾ to 1 cup paneer cubes.

21. The gravy will be bubbling hot, so the paneer cubes will get cooked in this gravy. Mix well.

22. Then add ½ teaspoon garam masala powder and ¼ teaspoon kasuri methi (crushed).

23. Lastly add 2 tablespoons of chopped coriander leaves. Mix again well.

24. Serve aloo matar paneer gravy hot with chapatis, phulkas or parathas. This delicious curry also goes well with tandoori roti or plain naan.

You can also serve with steamed rice, jeera rice or Biryani Rice. While serving optionally you can garnish with a bit of cream and a few chopped coriander leaves.

More Tasty Paneer curry recipes

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.