Aloo Matar Paneer is a simple, light and aromatic blend of spices with paneer, potatoes and green peas. Mutter Paneer 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 that is a thing to be ashamed about.
Today, I prepared this delicious and super simple Indian paneer paneer recipe, 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 rice preparation. Hubby loves this dish, so it is one of the most commonly prepared dish at home. He 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 too in this recipe which adds to its creamier texture.
Paneer – the ever so versatile, humble and an all-time favorite ingredient we all grew up eating. A type of fresh cheese or white cheese is common in South Asian cuisine. Paneer is called Chhena in eastern parts of India. It is an absolut favourite with North Indians too.
Cottage cheese 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. It has a crumbly texture that goes beautifully with strong flavours. Paneer is one of my all time favourite ingredients. Here is a recipe for Homemade Paneer.
- 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.
- If you have tried this recipe, I would love to see your wonderful creation. simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram.
I hope you enjoy this delicious aloo matar paneer recipe as much as we do.