Aloo Matar Paneer Recipe – Recipes Plaza

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. if you’re on the hunt for a simple and easy recipe to get started with, this is the one!

This Aloo Matar paneer recipe is a simple curry crafted around potatoes, peas, and cottage cheese. It can be made in under 20 minutes. It is made by adding aloo (potatoes), paneer, and peas in onion-tomato masala with some spices.

This is one of those easy recipes that take hardly any time to prepare. So you can enjoy the flavor of curry without spending much time cooking.

This recipe can be made without cottage cheese if you don’t have any and don’t feel like going to the store. What you’ll end up with is actually another incredibly popular Indian curry recipe- Aloo Matar.

INGREDIENTS FOR ALOO MATAR PANEER

• 1/2 cup Green Peas (matar)
• 500 grams Paneer (Cottage Cheese)
• 1 medium Potato
• 1 large Onion, finely chopped
• 1 tablespoon Garlic Ginger Chilli Paste
• 2 Green Chillies, slit
• 2 medium Tomatoes
• 2 teaspoons Kasuri Methi
• 1/2 teaspoon Garam Masala Powder
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Coriander Powder (dhania powder)
• 1/2 teaspoon Cumin Powder (jeera powder)
• 1/2 teaspoon Red Chilli Powder (Lal mirch)
• Salt, to taste
• Oil, for cooking

1. Boil the Potatoes and cut them into bite-sized pieces.
2. Grind tomatoes in the grinder and make a tomato paste.
3. Add oil to the pan. Shallow-fry potatoes until golden brown in color.
4. Drain and transfer to a plate.
5. Now Add the paneer cubes in the same pan and shallow-fry them on medium heat for 2-3 minutes or until golden brown
6. Add oil to the pan. When oil is hot add onions and cook for 2-3 minutes or until they start to change color.
7. Add garlic-ginger-chili paste, and tomato puree, and Cook for 3-5 minutes until oil starts to separate from it.
8. Add the green chilies, turmeric powder, coriander powder, garam masala powder, salt, cumin powder, and chili powder, and stir well.
9. Once it comes together, add the cooked potatoes, green peas, and paneer cubes.
10. Stir and cook for approx 1 minute.
11. Add 1/2 cup water or add water as your desired consistency and bring mixture to boil over medium flame.
12. Turn the heat to low, cover the pan and simmer the mixture for about 15 minutes.
13. Finally, stir in the Kasuri methi. Check the salt and spice levels and adjust them to suit your taste.
14. Transfer prepared aloo matar paneer to a serving bowl and serve.

SERVING SUGGESTIONS

You can serve this Aloo Matar Paneer with Naanor Roti or steamed rice.

Serve the Aloo Matar Paneer Curry Recipe along with Tawa Paratha or Phulka along with Mooli Raita by the side to make it a complete meal.

It can be served with soft paneer butter kulcha, tandoori roti, or any type of Indian bread. Serve it with a side of kachumber (an Indian salad) or some onion rings.

My personal favorite is with Lachha Paratha. As crispiness of parantha pairs perfectly with this creamy & rich curry.

STORAGE SUGGESTIONS

If you have some leftover Aloo Matar Paneer, you can store it in a refrigerator or a freezer. You can keep it in the fridge for 3-5 days.

And in the freezer for up to 1-2 months. When re-using, just warm it or boil in a microwave or stove-top and eat it with rice or naan.

TIPS AND VARIATIONS

• Adjust the quantity of chili powder to get spiciness according to your taste. You can add more red chili to make it spicy.
• Aloo Matar paneer can also be made without onions and garlic. Just follow the rest of the recipe as is, and you should be good.
• Add 1 teaspoon of sugar to balance out the tangy taste of tomatoes.
• You can use Tofu instead of Paneer as a vegan alternative.
• For creamy flavor, you can add cream, yogurt, or cashew paste. When you add yogurt, make sure to simmer for 2-3 minutes.