Aloo Mattar Paneer is a one of popular recipe of North Indian restaurant. Aloo Matar Paneer Recipe is a classic Indian curry. It is a tasty and spicy combination of aloo, matar and paneer.
Ingredients:
Potatoes : 4-5, peeled and cubed)
Cottage cheese (Paneer) : 200 gms, cubed
Fresh Mattar(Peas) : 100 gms
Onion : 1, finely chopped
Tomato : 2, finely chopped
Ginger-garlic paste : 1 1/2 tsp
Cumin seeds : 1 tsp
Bay leaves : 1-2
Cashew nuts : 1 tbsp
Kashmiri red chili powder : 1 tsp
Turmeric powder : 1 tsp
Cumin-coriander powder : 1 tsp
Garam Masala Powder : 1tsp
Sugar : 1/4 tsp
Salt to taste
Oil : 3 tbsp
Butter : 1 cube for garnishing
hot water As needed
Method:
Grind tomatoes and make a paste. Peel and cut potato in to medium size pieces.
Heat oil in a pan, Shallow fry paneer and potatoes, until they become golden brown in color and drain them.
In the same oil, add cumin seeds and bay leaves,sauté till lightly browned then add chopped onion, fry till golden brown.
Now add gingar-garlic paste and tomato paste, cook for 2-3 mins. Then add all spice powder except garam masala powder, salt and sugar, mix well.
When masala is done well then add fried paneer,aloo, fresh matar, cashew nut powder and mix well with masala, cover and cook for 5 minutes.
Now add ½ cup of hot water in it and let the mixture come to boil. Cook covered for 6-7minutes until gravy becomes thick. Sprinkle garam masala powder.
Serve hot with roti and any type of paratha.
Garnish with cubed butter.
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Ingredients:
Potatoes : 4-5, peeled and cubed)
Cottage cheese (Paneer) : 200 gms, cubed
Fresh Mattar(Peas) : 100 gms
Onion : 1, finely chopped
Tomato : 2, finely chopped
Ginger-garlic paste : 1 1/2 tsp
Cumin seeds : 1 tsp
Bay leaves : 1-2
Cashew nuts : 1 tbsp
Kashmiri red chili powder : 1 tsp
Turmeric powder : 1 tsp
Cumin-coriander powder : 1 tsp
Garam Masala Powder : 1tsp
Sugar : 1/4 tsp
Salt to taste
Oil : 3 tbsp
Butter : 1 cube for garnishing
hot water As needed
Method:
Grind tomatoes and make a paste. Peel and cut potato in to medium size pieces.
Heat oil in a pan, Shallow fry paneer and potatoes, until they become golden brown in color and drain them.
In the same oil, add cumin seeds and bay leaves,sauté till lightly browned then add chopped onion, fry till golden brown.
Now add gingar-garlic paste and tomato paste, cook for 2-3 mins. Then add all spice powder except garam masala powder, salt and sugar, mix well.
When masala is done well then add fried paneer,aloo, fresh matar, cashew nut powder and mix well with masala, cover and cook for 5 minutes.
Now add ½ cup of hot water in it and let the mixture come to boil. Cook covered for 6-7minutes until gravy becomes thick. Sprinkle garam masala powder.
Serve hot with roti and any type of paratha.
Garnish with cubed butter.
Sending this to Veena's "HLI-Peas" event
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