Tag Archives: aloomatarpaneer

Ingredients:

• Paneer: 500g, cut into cubes
• Potatoes: 200g, peeled and cut into cubes
• Peas: ½ cup
• Onion: 1 medium, finely diced
• Tomatoes: 2 small, finely diced
• Coriander powder: 1 teaspoon
• Cumin powder: 1 teaspoon
• Red chili powder: ½ teaspoon (adjust to taste)
• Garlic paste: 1 teaspoon
• Ginger paste: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Salt: To taste
• Oil: For frying and cooking
• Water: As needed

Instructions:

1. Cut the paneer into bite-sized cubes.
2. Heat a few tablespoons of oil in a pan over medium heat.
3. Once the oil is hot, add the paneer cubes and fry until they are golden brown on all sides.
4. Remove the paneer from the pan and set aside.
5. Peel and dice the potatoes into small cubes.
6. Boil the potatoes in salted water until they are tender.
7. Drain the water and lightly mash the potatoes, leaving some texture. Set aside.
8. In the pan, add a little more oil if needed.
9. Add the turmeric powder to the hot oil and immediately add the diced onions.
10. Sprinkle with a pinch of salt and cook the onions over medium heat until they turn golden and caramelised.
11. Stir in the garlic paste and ginger paste, cooking for about a minute until the raw smell disappears.
12. Add the cumin powder, coriander powder, and red chili powder. Mix well to coat the onions and release the flavours.
13. Add the mashed potatoes to the pan and mix everything thoroughly.
14. Cook the mixture for a few minutes, allowing the potatoes to absorb the spices and turn golden.
15. Add the peas and stir them into the mixture, cooking for another 2-3 minutes.
16. Add the diced tomatoes to the pan and stir well.
17. Cook until the tomatoes soften and blend with the spices, forming a thick, rich masala.
18. Pour in a little water to achieve your desired consistency and stir everything together.
19. Gently fold the fried paneer cubes into the masala, ensuring they are well coated.
20. Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the paneer to soak up the flavours.
21. Adjust salt and seasoning to taste. If you prefer a richer flavour, you can add a touch of garam masala or a splash of cream at this stage.
22. Garnish with fresh coriander leaves if desired.
23. Serve the Aloo Paneer Matar hot with roti, naan, or steamed rice. Enjoy your flavourful and hearty dish!

M from Nepaliaustralian

XOXO

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