Aloo matar paneer recipe with step-by-step pics. Aloo matar paneer is tasty curry or gravy made with potatoes, inexperienced peas and paneer in an onion-tomato base. The recipe I make is a straightforward and simple recipe with a house fashion style. I strain prepare dinner every little thing in order that it saves time. However the whole dish may also be made in a pan.
This aloo matar paneer is just like the way in which I make Matar paneer. within the recipe I’ve used cream. You can too use malai. Although you’ll be able to simply skip including cream or malai. I add cream to steadiness the tanginess of the tomatoes. No nuts are added however you should use some cashews or blanched almonds whereas making the onion-tomato paste.
There are various scrumptious recipes that are made by combining potatoes, inexperienced peas or Paneer (Indian cottage cheese). A couple of such recipes on the weblog are:
You possibly can serve aloo matar paneer with phulkas, plain paratha or Naan or jeera paratha or with pooris. This dish additionally goes properly with steamed rice, cumin rice or saffron rice.
How you can make Aloo Matar Paneer
1. In a blender or grinder take the next components:
- ½ cup chopped onions
- 1 cup tightly packed tomatoes
- 2 teaspoons chopped ginger
- 2 teaspoons chopped garlic
- 1 inexperienced chili, chopped.
2. With out including any water grind to a clean paste. Hold apart. In the meantime rinse and chop potatoes to a barely giant measurement. Additionally rinse inexperienced peas. You need to use contemporary or frozen inexperienced peas. Chop paneer into cubes and maintain prepared.
3. Warmth 2 tablespoons oil in a 2 litre stovetop strain cooker. Add ½ teaspoon cumin seeds and allow them to splutter.
4. Hold the flame to a low after which add the bottom onion-tomato paste.
5. As quickly as you add the paste, rapidly stir.
6. The paste splutters loads, so cowl the cooker partly with its lid protecting some open area at one aspect, in order that the steam shaped inside will get an outlet.
7. Do examine in between a few instances and provides a stir.
8. As soon as the masala paste stops spluttering, then add 2 tablespoons cream or malai. Including cream or malai is non-compulsory and could be skipped.
9. Add the next spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri purple chilli powder
- ½ teaspoon fennel powder (non-compulsory)
- 1 teaspoon coriander powder.
10. Combine very properly and proceed to saute the masala on a low to medium flame.
11. Saute until masala thickens and also you see oil releasing from the perimeters of the paste. Stir typically whereas sautéing.
12. Now add ½ cup inexperienced peas (matar) and 1 to 1.25 cups diced potatoes. Chop the potatoes to a barely giant measurement.
13. Combine properly and saute for a minute.
14. Now add 1 cup water. For a thick gravy you’ll be able to add ⅔ to ¾ cup water.
15. Combine once more very properly.
16. Add ¼ teaspoon sugar. Sugar is non-compulsory and could be skipped.
17. Add salt as per style.
18. Cowl the strain cooker and strain prepare dinner for six to 7 minutes or 2 whistles on medium flame.
19. As quickly because the strain settles down by itself, open the lid.
20. Add ¾ to 1 cup paneer cubes.
21. The gravy will probably be effervescent sizzling, so the paneer cubes will get cooked on this gravy. Combine properly.
22. Then add ½ teaspoon garam masala powder and ¼ teaspoon kasuri methi (crushed).
23. Lastly add 2 tablespoons of chopped coriander leaves. Combine once more properly.
24. Serve aloo matar paneer gravy sizzling with chapatis, phulkas or parathas. This scrumptious curry additionally goes properly with tandoori roti or plain naan.
You can too serve with steamed rice, jeera rice or Biryani Rice. Whereas serving optionally you’ll be able to garnish with a little bit of cream and some chopped coriander leaves.
Extra Tasty Paneer curry recipes
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Aloo Matar Paneer
Aloo matar paneer is tasty curry made with potatoes, inexperienced peas and cottage cheese in an onion-tomato base.Â
Prep Time 10 minutes
Cook dinner Time 20 minutes
Complete Time 30 minutes
Stop your display screen from going darkish whereas making the recipe
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 inexperienced chili, chopped.
With out including any water grind to a clean paste. Hold apart.Â
In the meantime rinse and chop potatoes to a barely giant measurement. Additionally rinse inexperienced peas. You need to use contemporary or frozen inexperienced peas. Chop paneer into cubes and maintain prepared.
making aloo matar paneer
Warmth 2 tablespoons oil in a 2 litre strain cooker.
Add ½ teaspoon cumin seeds and allow them to splutter.
Hold the flame to a low after which add the bottom onion-tomato paste.
As quickly as you add the paste, rapidly stir.
The paste splutters loads, so cowl the cooker partly with its lid protecting some open area at one aspect, in order that the steam shaped inside will get an outlet.
Do examine in between a few instances and provides a stir.
As soon as the masala paste stops spluttering, then add 2 tablespoons cream or malai.
Add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri purple chilli powder, ½ teaspoon fennel powder (non-compulsory) and 1 teaspoon coriander powder.
Combine very properly and proceed to saute the masala on a low to medium flame.
Saute until masala thickens and also you see oil releasing from the perimeters of the paste. Stir typically whereas sautéing.
Now add ½ cup inexperienced peas and 1 to 1.25 cups diced potatoes.
Combine properly and saute for a minute.
Add 1 cup water. For a thick gravy you’ll be able to add â…” to ¾ cup water. combine once more very properly.
Add ¼ teaspoon sugar. Sugar is non-compulsory and could be skipped.
Add salt as per style. cowl the cooker and strain prepare dinner for six to 7 minutes or for two whistles on medium flame.
As quickly because the strain settles down by itself, open the lid.
Add ¾ to 1 cup paneer cubes.
The gravy will probably be effervescent sizzling, so the paneer cubes will get cooked on this gravy. Combine properly.
Then add ½ teaspoon garam masala powder and ¼ teaspoon crushed kasuri methi (dry fenugreek leaves).
Lastly add 2 tablespoon chopped coriander leaves. Combine once more properly.
Serve aloo matar paneer gravy with chapatis, phulkas or parathas. This scrumptious curry additionally goes properly with tandoori roti or naan.
You can too serve with steamed rice, cumin rice or saffron rice. Whereas serving aloo matar paneer, optionally you’ll be able to garnish with a little bit of cream and some chopped coriander leaves.
Vitamin Info
Aloo Matar Paneer
Quantity Per Serving
Energy 308 Energy from Fats 198
% Day by day Worth*
Fats 22g34%
Saturated Fats 9g56%
Ldl cholesterol 43mg14%
Sodium 72mg3%
Potassium 489mg14%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 4g4%
Protein 9g18%
Vitamin A 905IU18%
Vitamin C 26.5mg32%
Calcium 256mg26%
Iron 2.6mg14%
* % Day by day Values are primarily based on a 2000 calorie weight loss plan.
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