Aloo Paneer Matar
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.
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.