Aloo paneer matar

Serves 2


Aloo – 1 (cut into pieces)

Peas – 1/2 cup

Tomato – 3

Tomato puree (if needed) – 1/4 cup

Cashews – 5 – 6

Sombu (fennel seeds) – 1 tbsp

Jeera (cumin seeds) – 1 tbsp

Pudhina (mint leaves) – 4 or 5

Elachi (cardamom) – 2 or Elachi powder – ½ tbsp

White pepper powder – 1 tbsp

Asafoetida – 1 pinch

Turmeric powder – 1 tbsp

Chilli powder – 1 tbsp

Dhania powder – 1 tbsp

Garam masala powder – 1 tbsp

Amchur powder – 1 tbsp

Methi (fenugreek) powder – 1 tbsp

Ghee – 2 tbsp

Milk – 1/2 cup

Curd – 2 tbsp

Cream (optional) – 1 tbsp

Coriander – for garnishing

For paneer:

Paneer (homemade or bought from store) – 1 cup (cut into cubes) or 10 – 15 cubes

Hot water (needed only for the paneer bought from the store) – 1 cup

Ghee – 3 tbsp
Preparation of Aloo paneer matar:

  1. Grind the tomatoes and cashews with some water in a mixer.
  2. Heat ghee in a pan, add sombu, jeera, elachi, white pepper powder, pudhina leaves, asafoetida and fry lightly.
  3. Now add the tomato mixture, potatoes, peas and some water to cook.
  4. After 2 mins add all the above said powders (chilli, dhania, amchur, methi, garam masala, turmeric), some water if needed and cook for 10 mins so the potatoes will get cooked.
  5. When the gravy starts to thicken, add milk, curd, cream (optional), salt. Mix well and cook for 2 mins.
  6. Add corn flour mixed in water to the gravy to make it thick and remove from flame after a min.
  7. Paneer: Heat ghee in a separate pan and add paneer cubes.  Fry till it turns to light golden brown and keep it aside.
  8. Add the fried paneer to the gravy and garnish with coriander just before serving.

Enjoy with roti, naan and paratha……..

Additional Info:

Add the paneer (if bought from store) in hot water for a min to soften. Then fry it.

Click this “Homemade paneer” to see how to make paneer at home.

Add some tomato puree if the gravy is not sufficient.


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