Aloo Matar Paneer
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
308 kcal
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Course
Main Course
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Cuisine
Indian
Aloo Matar Paneer
Description
This recipe for Aloo Matar Paneer involves creating a smooth paste from blended onions, tomatoes, ginger, garlic, and green chili, which forms the flavorful base of the curry. Potatoes are diced, green peas prepared, and paneer cubed to be added later in the cooking process. The paste is cooked in oil with cumin seeds until the raw aroma dissipates and it stops spluttering. Then cream is incorporated to enhance body and richness.
The potatoes provide a tender, slightly firm bite, while the peas add bursts of sweetness, and paneer contributes a mild, soft texture that absorbs the curry flavors. Spices including turmeric, kashmiri chili powder, coriander powder, garam masala, and kasuri methi lend a balanced warmth and aromatic complexity. The dish is gently cooked to blend the flavors thoroughly with a moderate amount of water to maintain a saucy consistency.
This curry can be served as part of a traditional meal along rice or flatbreads, offering a hearty vegetarian option with varied textures and layers of spice.
Ingredients
for masala paste
- 1 onion or 85 grams onion or ½ cup chopped onions, large
- 2 tomato or 190 grams tomatoes or 1 cup tightly packed tomatoes, large
- 2 ginger or 2 teaspoons chopped ginger, inch piece
- 6 garlic or 2 teaspoons chopped garlic, cloves
- 1 green chili - chopped
other ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons cream or malai - optional
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri red chilli powder
- ½ teaspoon fennel powder - optional
- 1 teaspoon coriander powder (ground coriander)
- ½ cup green peas or 100 grams green peas
- 1 to 1.25 cups potato or 200 grams potatoes, diced
- 1 cup water
- ¼ teaspoon sugar - optional
- salt as required
- ¾ cup paneer (cubed) or 100 grams paneer
- ½ teaspoon garam masala
- ¼ teaspoon kasuri methi crushed (dry fenugreek leaves
- 2 tablespoon Coriander leaves cilantro leaves, chopped
- 1 tablespoon cream for garnish - optional
- Coriander for garnish, a few, chopped leaves
Instructions
making onion-tomato masala paste
- In a blender or grinder take ½ cup chopped onions, 1 cup tightly packed tomatoes, 2 teaspoons chopped ginger, 2 teaspoons chopped garlic and 1 green chili, chopped.
- 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.
making aloo matar paneer
- Heat 2 tablespoons oil in a 2 litre pressure cooker.
- Add ½ teaspoon cumin seeds and let them splutter.
- Keep the flame to a low and then add the ground onion-tomato paste.
- As soon as you add the paste, quickly stir.
- 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.
- Do check in between a couple of times and give a stir.
- Once the masala paste stops spluttering, then add 2 tablespoons cream or malai.
- Add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon fennel powder (optional) and 1 teaspoon coriander powder.
- Mix very well and continue to saute the masala on a low to medium flame.
- Saute till masala thickens and you see oil releasing from the sides of the paste. Stir often while sautéing.
- Now add ½ cup green peas and 1 to 1.25 cups diced potatoes.
- Mix well and saute for a minute.
- Add 1 cup water. For a thick gravy you can add ⅔ to ¾ cup water. mix again very well.
- Add ¼ teaspoon sugar. Sugar is optional and can be skipped.
- Add salt as per taste. cover the cooker and pressure cook for 6 to 7 minutes or for 2 whistles on medium flame.
- As soon as the pressure settles down on its own, open the lid.
- Add ¾ to 1 cup paneer cubes.
- The gravy will be bubbling hot, so the paneer cubes will get cooked in this gravy. Mix well.
- Then add ½ teaspoon garam masala powder and ¼ teaspoon crushed kasuri methi (dry fenugreek leaves).
- Lastly add 2 tablespoon chopped coriander leaves. Mix again well.
- Serve aloo matar paneer gravy with chapatis, phulkas or parathas. This delicious curry also goes well with tandoori roti or naan.
- You can also serve with steamed rice, cumin rice or saffron rice. While serving aloo matar paneer, optionally you can garnish with a bit of cream and a few chopped coriander leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 72mg | 3% |
| Potassium | 489mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 26.5mg | 29% |
| Calcium | 256mg | 26% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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