Today’s recipe is Aloo Matar Paneer. A simple, light and aromatic blend of spices with paneer, potatoes and green peas. It is a popular vegetarian dish, a perfect midweek meal.
As my super long weekend comes to an end, I have realised I haven’t posted any recipe in last few days. I am still in my holiday mood so couldn’t bring myself to cook something extensive. 😀 Now thats a thing to be ashamed about. Today, I prepared this delicious and super simple paneer dish, Aloo Matar Paneer.
Aloo Matar Paneer is a popular North Indian preparation which can be enjoyed as a side dish with paratha, roti or with any any rice preparation. Hubby A loves this dish, so it is one of the most commonly prepared dish at home. A is a huge fan of dried fruits
especially raisins, so I add raisins to my dish to give it that extra sweetness, trust me it goes really well this preparation. I add a little bit of milk in this recipe which gives it a creamier texture.
Paneer – the ever so versatile, humble and an all-time favorite ingredient we all grew up with. Paneer is a type of fresh cheese or white cheese is common in South Asian cuisine. In eastern parts of India it is generally called Chhena. It’s a special favorite with North Indians.
It can be easily made at home with milk, it’s completely vegetarian. Paneer (cottage cheese) has a delicate milky flavour and is used in a variety dishes from curries to desserts to sides. Paneer has a crumbly texture that goes beautifully with strong flavours. Paneer is one of my all time favourite ingredients.
- 250 grams of paneer, cubed
- 1 Potato, cubed
- 1 cup Green peas, fresh or frozen
- 2 Onions, chopped
- 1 Tomato, chopped
- 1 teaspoon ginger paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Chilli powder
- 1/2 cup Milk
- 1 tablespoon rasins (optional)
- 3-4 tablespoon Oil
- salt and sugar as per taste
- 2 bay leaves
- 2 green cardamom
- 3 cloves
- 1 inch cinnamon
- 1 teaspoon cumin seeds
- Boil the paneer cubes in salted water. Drain the paneer and keep aside.
- Heat 2 tablespoon of oil in a thick bottom pan or kadhai. When the oil is hot enough lightly fry the potatoes and peas, remove with slotted spoon and keep it aside.
- Add the remaining oil, when hot temper the oil with bay leaves, cardamom, cloves and cinnamon (I lightly crush the cardamom, cloves and cinnamon in a pestle and mortar for more flavour) and sauté in medium heat until its fragrant.
- Now add the cumin seeds, when its starts spluttering add the chopped onions and sauté until it turns golden brown.
- Now add the ginger paste and sauté till the raw smell disappears.
- Add the chopped tomatoes and fry till it becomes soft and mushy. Now add the turmeric, chilli, cumin, and coriander and salt and fry for few seconds.
- At this point add in the potatoes and peas and the raisins, mix it well with the masala and sauté for 3-4 minutes.
- Now add the milk and half cup of water, mix well and cover and cook on low flame (8-10 mins) or until the potatoes are almost cooked. Check for the seasoning, add salt and sugar as per taste.
- Now add the paneer cubes, add more water if required. Simmer for 5 mins.
- Cook on high heat to get your desired consistency.
- Garnish with chopped coriander.
- Serve hot with parathas, rotis or with steamed rice, jeera rice.
- A little addition of milk to this recipe gives it a creamy flavour. If you want you can skip it.
- I sometimes add 1-2 tablespoon of cashew nut paste to this recipe to make it a richer and creamier dish.