Aloo Paneer Matar is a comforting North Indian curry made with soft paneer cubes, potatoes, and green peas simmered in a mildly spiced onion-tomato gravy. This wholesome dish is perfect for everyday meals and pairs beautifully with roti, naan, or steamed rice.
Why You’ll Love This Recipe
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Simple, homestyle ingredients
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Rich yet light gravy
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Kid-friendly and crowd-pleasing
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Ideal for lunch boxes and family dinners
Ingredients Used
This recipe uses basic Indian kitchen staples like:
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Fresh paneer (cottage cheese)
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Potatoes (aloo)
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Green peas (matar)
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Onion, tomato, ginger, and garlic
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Aromatic Indian spices
How Aloo Paneer Matar Is Made
The curry starts with sautéed onions, ginger, and garlic, followed by tomatoes cooked until soft and pulpy. Spices are added to enhance flavour, after which boiled potatoes and green peas are mixed in. Finally, paneer cubes are gently folded into the gravy and simmered until everything absorbs the rich masala.
Taste & Texture
Aloo Paneer Matar has a balanced flavour—creamy from paneer, soft and filling from potatoes, and mildly sweet from peas. The gravy is smooth, lightly spiced, and comforting.
Serving Suggestions
Serve hot Aloo Paneer Matar with:
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Chapathi or phulka
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Butter naan or paratha
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Jeera rice or plain steamed rice
Storage Tips
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Stays fresh for up to 2 days in the refrigerator
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Tastes even better the next day as flavours deepen
Aloo Paneer Matar
Equipment
- 1 Mixie
Ingredients
- 2 no Potatoes
- 1/2 Cup Matar
- 100 gm Paneer cubes
- 4 no Tomatoes
- 2 no Onions
- 1/2 tsp Turmeric powder
- 1 tsp Garam masala
- 1 tsp Coriander powder
- 1/2 tsp Red chilli powder
- As req Salt
- 2 tsp Ghee
- 1 tsp Cumin seeds – 1 tsp
- Coriander – To garnish
To grind
- A piece Ginger
- 2 no Green chilli
- 7 cloves Garlic
- 2 tbsp Onion
- To grind Water
Instructions
Preparation
- Steam-cook the potatoes and green peas until soft. Set aside.
- Grind ginger, garlic, green chilli, and a small portion of onion into a smooth paste using little water.
- Grind the tomatoes separately to make a fine purée.
Making the Gravy
- Heat a pan and add ghee. Once hot, add cumin seeds and let them splutter.
- Add the ground ginger-garlic-chilli paste and sauté well until the raw aroma disappears.
- Now add the remaining chopped onions and sauté until they turn transparent.
- Pour in the tomato purée, add a little water, and cook on medium flame until the purée is well cooked and oil starts separating.
Adding Vegetables & Spices
- Add the cooked green peas and potatoes along with salt, chilli powder, and garam masala.
- Mix well and cook for 3–4 minutes so the vegetables absorb the masala.
- Add 1 cup of water and bring the curry to a boil.
- Mash 2–3 potato pieces directly in the pan to naturally thicken the gravy.
- Simmer until the gravy reaches the desired consistency.
Final Touch
- Add paneer cubes, mix gently, and cook for 2 minutes.
- Garnish with fresh coriander leaves.
Serving Suggestions
- Serve hot Aloo Paneer Matar with rotis, chapathi, naan, or jeera rice.
INSTRUCTIONS
Preparation
- Steam-cook the potatoes and green peas until soft. Set aside.
- Grind ginger, garlic, green chilli, and a small portion of onion into a smooth paste using little water.
- Grind the tomatoes separately to make a fine purée.
Making the Gravy
- Heat a pan and add ghee. Once hot, add cumin seeds and let them splutter.
- Add the ground ginger-garlic-chilli paste and sauté well until the raw aroma disappears.
- Now add the remaining chopped onions and sauté until they turn transparent.
- Pour in the tomato purée, add a little water, and cook on medium flame until the purée is well cooked and oil starts separating.
Adding Vegetables & Spices
- Add the cooked green peas and potatoes along with salt, chilli powder, and garam masala.
- Mix well and cook for 3–4 minutes so the vegetables absorb the masala.
- Add 1 cup of water and bring the curry to a boil.
- Mash 2–3 potato pieces directly in the pan to naturally thicken the gravy.
- Simmer until the gravy reaches the desired consistency.
Final Touch
- Add paneer cubes, mix gently, and cook for 2 minutes.
- Garnish with fresh coriander leaves.
Serving Suggestions
- Serve hot Aloo Paneer Matar with rotis, chapathi, naan, or jeera rice.
Note: You can add sugar to adjust the tangy taste of tomatoes.
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