Aloo Matar Paneer is a classic North Indian dish that combines potatoes (aloo), green peas (matar), and Indian cheese (paneer) in a rich and flavorful tomato-based gravy. This vegetarian delight is a staple in many Indian households and restaurants, celebrated for its comforting flavors and versatility. It’s a perfect dish for a weeknight dinner or a festive occasion.
Aloo Matar Paneer Recipe
This recipe provides a step-by-step guide to creating a delicious and authentic Aloo Matar Paneer. The key to a great Aloo Matar Paneer lies in the quality of the ingredients and the balance of spices. Using fresh ingredients whenever possible will significantly enhance the flavor of the dish. Here’s how to bring this culinary masterpiece to life:
Ingredients:
- 2 medium potatoes, peeled and cubed
- 1 cup green peas (fresh or frozen)
- 200g paneer, cubed
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon kasuri methi (dried fenugreek leaves), crushed
- 2 tablespoons cooking oil
- Salt to taste
- Fresh cilantro, chopped, for garnish
- 1/2 cup fresh cream (optional, for richer gravy)
Instructions:
- Prepare the Potatoes and Paneer: Boil or steam the potatoes until they are tender but still hold their shape. Set aside. If using fresh paneer, you can lightly fry it until golden brown for a slightly firmer texture. Frozen paneer can be soaked in warm water to soften it.
- Sauté the Aromatics: Heat oil in a pan or pot over medium heat. Add the chopped onion and sauté until golden brown. Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until fragrant.
- Cook the Tomato Base: Add the tomato puree to the pan and cook for 5-7 minutes, or until the tomatoes have thickened and the raw smell is gone. Stir occasionally to prevent sticking.
- Add the Spices: Add the turmeric powder, red chili powder, coriander powder, and salt to the tomato base. Sauté for another minute, stirring constantly, to allow the spices to release their flavors. Add a splash of water if the mixture seems too dry.
- Combine Ingredients: Add the boiled potatoes and green peas to the pan. Mix well to coat them with the tomato-spice mixture. Add about 1 cup of water (or more, depending on desired consistency) and bring to a simmer.
- Simmer and Thicken: Reduce the heat to low, cover the pan, and simmer for 10-15 minutes, or until the potatoes and peas are tender and the gravy has thickened slightly.
- Add the Paneer and Finishing Touches: Gently stir in the paneer cubes and simmer for another 2-3 minutes to allow the paneer to absorb the flavors of the gravy. Stir in the garam masala and crushed kasuri methi. If desired, stir in the fresh cream for a richer and creamier gravy.
- Garnish and Serve: Garnish with fresh cilantro before serving. Serve hot with rice, roti, naan, or paratha.
Enjoy your homemade Aloo Matar Paneer! This dish is best served immediately, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
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Aloo Matar Paneer Recipe - Food Indian
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