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aloo matar paneer

Aloo Matar Paneer

This aloo matar paneer is an absolute all-in-one package that is loaded with body-loving nutrients and minerals! Full of protein and carbs, this meal will keep you energized for some long hours, rest assured.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 2 tbsp Ghee
  • 2 tsp Cumin Seeds
  • 1 Bay leaf
  • 2-3 Cloves
  • 1 medium Onion
  • 2 tbsp Ginger-garlic Paste
  • ½ tsp Turmeric powder
  • 1 tsp Red Chili powder
  • 2 tsp Coriander powder
  • 4 medium Tomatoes (pureed)
  • Salt
  • 150 ml Water
  • 2-3 Potatoes (boiled)
  • 1 cup Green Peas (boiled)
  • 100 gms Paneer (cubed)

Instructions
 

  • Heat ghee in a skillet, and add cumin seeds. Let them crackle. Now add bay leaf and cloves, and saute them.
  • Add chopped onion, and saute it till golden brown. Add ginger-garlic paste after the browning of the onions, and saute for 30 seconds.
  • Add turmeric, red chili, and coriander powder in any order, and mix them well. Add a splash of water to avoid their burning.
  • Pour in the tomato puree, add salt, and cook it till the ghee separates.
  • Add a generous amount of water, and give it a nice boil.
  • Add green peas, boiled potatoes, and paneer. Cook them until you get a semi-thick gravy.
  • Garnish it with coriander leaves, and fresh cream.
  • Your aloo matar paneer is ready to serve.

Notes

  • If you don't want to pre-boil the peas, add a lot of water after step 4, add the green peas, and cover & cook for 15 mins on low-medium flame.
  • You can also shallow fry paneer to make them more sturdy. I like 'em as soft, so I skipped the frying part.
  • Instead of making a puree out of tomatoes, just finely chop them, and add to the gravy.
  • To make aloo matar paneer more spicy, increase the amount of chili powder or add green chilies.
 
How to store:
Place it in an air-tight container, and easily store it in the fridge for a couple of days.
You can also store it in the freezer for a month or two in an air-tight container. Thaw it thoroughly, after taking the aloo matar paneer out, and heat it in a skillet. Remember to add hot water to soften the green peas.
Tried this recipe?Let us know how it was!