Aloo Matar Paneer Curry Recipe
Aloo Matar Paneer Curry Recipe is a famous North Indian Curry made with potatoes, peas and paneer in simmered in a flavourful light and tangy tomato gravy. Make Aloo Matar Paneer Curry Recipe for your weekday lunch or dinner and serve along with a phulka or naan.
Aloo Matar Paneer Curry Recipe is aloo matar curry made more tasty and fancy with the addition of paneer and mild spices. In order to increase the protein intake into your everyday diet we have added softly cut paneer cubes that goes very well with the combination.
If you are looking for more curry recipes here are some :
- 500 grams Paneer (Homemade Cottage Cheese) , cut into cubes
- 2 Potatoes (Aloo) , boiled and diced
- 1/2 cup Green peas (Matar) , steamed
- 1 cup Homemade tomato puree
- 1/2 teaspoon Cumin (Jeera) seeds
- 2 Green Chillies , slit
- 1/2 teaspoon Coriander (Dhania) Powder
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 2 tablespoon Fresh cream
- Salt , to taste
- Cooking oil , for cooking To Grind
- 1 Onion , finely chopped
- 3 cloves Garlic
- 1 inch Ginger
- 1 cup Tomato , puree
How to make Aloo Matar Paneer Curry Recipe
To begin making the Aloo Matar Sabzi Recipe, we will first make a paste of the onion, ginger and garlic and keep aside.
Heat a tablespoon of oil in a heavy bottomed pan; add in the cumin seeds and allow it to crackle. Add in the onion paste mixture and saute on low heat until the raw small from the onions go away and they turn golden in color.
Add the tomato puree, green chillies, turmeric powder, coriander powder, garam masala powder, salt and chilli powder and stir well. Allow the tomatoes to cook and reduce to form a thick curry mixture.
Once it comes together, add the cooked potatoes and paneer cubes. Turn the heat to low, add about 1 cup water, cover the pan and simmer the mixture for about 15 minutes.
In the last 3 minutes of the simmering process of the aloo matar paneer sabzi, add in the steamed peas and stir.
Finally stir in the kasuri methi and cream and turn off the heat. Check the salt and spice levels and adjust to suit your taste.
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