Potatoes, Peas & Paneer in Sauce (Aloo Matar & Paneer Curry)

AuthorYashodhara G.
RatingDifficultyIntermediate

Aloo matar and paneer curry is a simple and delicious liquidy dish (curry) featuring potatoes, peas, and Indian-style cheese. Firm tofu can be substituted for paneer to make this dish vegan-friendly.

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Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr

 1 medium onion - finely chopped or minced
 3 cloves of garlic - finely chopped or minced
 2 tbsp cooking oil
 ½ tsp turmeric (haldi) powder
 2 tsp coriander (dhania) powder
 salt to taste
 3 small tomatoes, canned (whole peeled) or fresh - chopped or belnded
 15 pieces fried or unfried Indian-style cheese (paneer) or firm tofu
 1 cup peas – fresh or frozen
 1 medium potato - peeled and cut into 1 to 2-inch pieces
 1 tbsp fresh ginger - cut into matchsticks
 2 cups water
 ¼ tsp garam masala
 2 tbsp fresh cilantro (hara dhania) - chopped

1

In a pot or pressure cooker, heat oil and add onion and garlic. Fry on medium heat till golden, mixing frequently.

2

Add turmeric, coriander, cayenne, and salt. Mix and fry for 20 to 30 seconds.

3

Add tomatoes and mix. Cook for about 10 minutes while crushing tomatoes. Mix frequently, making sure it does not burn or stick to the pot. Cook until the oil and mixture separate.

4

Add cheese or tofu, peas, potato, and ginger. Mix and cook for about 2 minutes, mixing gently.

5

Mix in water - making sure everything is submerged under water.

6

COOKING OPTIONS:
• Pressure cooker: With the lid closed, add the pressure weight. Increase the heat to high and cook until done.
• Pot: Increase heat to high until the liquids begin to boil. Reduce heat to medium-low and cover. Simmer until the potatoes are cooked fully/soft.

7

Mix in garam masala and garnish with chopped cilantro.

Ingredients

 1 medium onion - finely chopped or minced
 3 cloves of garlic - finely chopped or minced
 2 tbsp cooking oil
 ½ tsp turmeric (haldi) powder
 2 tsp coriander (dhania) powder
 salt to taste
 3 small tomatoes, canned (whole peeled) or fresh - chopped or belnded
 15 pieces fried or unfried Indian-style cheese (paneer) or firm tofu
 1 cup peas – fresh or frozen
 1 medium potato - peeled and cut into 1 to 2-inch pieces
 1 tbsp fresh ginger - cut into matchsticks
 2 cups water
 ¼ tsp garam masala
 2 tbsp fresh cilantro (hara dhania) - chopped

Directions

1

In a pot or pressure cooker, heat oil and add onion and garlic. Fry on medium heat till golden, mixing frequently.

2

Add turmeric, coriander, cayenne, and salt. Mix and fry for 20 to 30 seconds.

3

Add tomatoes and mix. Cook for about 10 minutes while crushing tomatoes. Mix frequently, making sure it does not burn or stick to the pot. Cook until the oil and mixture separate.

4

Add cheese or tofu, peas, potato, and ginger. Mix and cook for about 2 minutes, mixing gently.

5

Mix in water - making sure everything is submerged under water.

6

COOKING OPTIONS:
• Pressure cooker: With the lid closed, add the pressure weight. Increase the heat to high and cook until done.
• Pot: Increase heat to high until the liquids begin to boil. Reduce heat to medium-low and cover. Simmer until the potatoes are cooked fully/soft.

7

Mix in garam masala and garnish with chopped cilantro.

Potatoes, Peas & Paneer in Sauce (Aloo Matar & Paneer Curry)

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