Aloo matar paneer curry
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Aloo matar paneer curry

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Time to cook-icon

Time to cook

1 hour

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Difficulty

Easy

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Serves

2

A popular North India dish, made with a luscious gravy of potatoes, peas, paneer, and a blend of aromatic spices, cooked to perfection for a mouthwatering vegetarian delight.

A popular North India dish, made with a luscious gravy of potatoes, peas, paneer, and a blend of aromatic spices, cooked to perfection for a mouthwatering vegetarian delight.

Ingredients

Paneer

1 cup

Boiled Potatoes

1 medium

Peas

0.25 cup

Tomato Puree

0.5 cup

Cumin Seeds

1 pinch

Picador Chillies

1 chilli

Coriander Powder

0.25 tsp

Garam Masala

0.25 tsp

Turmeric

1 pinch

Red Chilli Powder

1 pinch

Kasoori Methi

1 tsp

Amul Fresh Cream

1 tbsp

Salt

1 pinch

Mustard Oil

0.5 tbsp

Onion Raw

1 small

Fresh Garlic

2 clove

Fresh Ginger

1 tsp

Water

0.5 cup

Tomato Puree

0.5 cup

Step-by-step instructions to cook

Prep

1

Make a paste of onion, ginger, garlic and keep aside.

2

Wash tomatoes and make a puree of it.

3

Pressure cook or boil potatoes until soft.

4

Steam green peas until soft.

Cooking

1

Heat oil in a heavy-bottomed pan, add jeera and let it crackle.

2

Add the onion paste mixture and saute on low heat until its raw smell disappears and it turns golden in color.

3

Add the tomato puree, green chilies, turmeric powder, coriander powder, garam masala powder, salt and chili powder, stir well. Saute until it thickens.

4

Add the cooked potatoes, paneer cubes and reduce the heat to low. Add water, cover the pan, and simmer the mixture for about 15 minutes.

5

In the last 3 minutes, add in the steamed peas and stir.

6

Add kasuri methi and cream and turn off the heat. Check the salt and spices, and adjust as needed.

Nutrition information

(per serving)

Carbs

Carbs

7.8

Proteins

Proteins

8.0

Fats

Fats

10.5

Fiber

Fiber

8.0

155

kcal

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