Aloo Matar Paneer Simmered Potatoes With Peas And Paneer Recipes

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ALOO MATAR PANEER (SIMMERED POTATOES WITH PEAS AND PANEER)



Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer) image

A savory and aromatic blend of simmered potatoes, peas, and paneer cheese. Use it as a side to your favorite Indian dish or serve it as the main course in an exotic vegetarian meal.

Provided by International Recipes

Categories     Trusted Brands

Time 1h

Yield 4

Number Of Ingredients 22

4 cloves garlic
1 (1 inch) piece fresh ginger
2 tablespoons vegetable oil
2 bay leaves
1 (1 inch) piece cinnamon stick
1 teaspoon coriander seeds
6 whole black peppercorns
4 pods green cardamom
4 whole cloves
1 large onion, minced
1 ½ teaspoons salt, divided
1 green chile pepper, cut into matchsticks
2 tomatoes, diced
½ cup water, if needed
2 teaspoons chili powder
1 teaspoon ground cumin
2 tablespoons butter
1 teaspoon ground fenugreek (menthi powder)
1 russet potato, cut into 1/2-inch cubes
½ pound paneer, cut into 1/2-inch cubes
½ cup frozen peas
2 teaspoons honey

Steps:

  • Place garlic and ginger in a blender or food processor; puree until smooth.
  • Heat vegetable oil in a large saucepan over medium heat; cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2 minutes. Add onion and 1/2 teaspoon salt; cook and stir until onion has softened, about 5 minutes.
  • Stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender, 1 to 2 minutes more. Stir in tomatoes. If mixture becomes too thick, add water. Season with chili powder and cumin. Remove tomato mixture from heat and allow to cool for a few minutes.
  • Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek.
  • Bring sauce to a simmer over medium heat and stir in potatoes. Simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas. Continue to simmer until potatoes and peas are tender, about 5 minutes more. Stir in honey and remaining 1 teaspoon salt.

Nutrition Facts : Calories 290.9 calories, Carbohydrate 28.3 g, Cholesterol 23.8 mg, Fat 16 g, Fiber 5.4 g, Protein 11.4 g, SaturatedFat 6.5 g, Sodium 1192.6 mg, Sugar 8.6 g

ALOO MATAR PANEER (SIMMERED POTATOES WITH PEAS AND PANEER)



Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer) image

A savory and aromatic blend of simmered potatoes, peas, and paneer cheese. Use it as a side to your favorite Indian dish or serve it as the main course in an exotic vegetarian meal.

Provided by International Recipes

Categories     Trusted Brands

Time 1h

Yield 4

Number Of Ingredients 22

4 cloves garlic
1 (1 inch) piece fresh ginger
2 tablespoons vegetable oil
2 bay leaves
1 (1 inch) piece cinnamon stick
1 teaspoon coriander seeds
6 whole black peppercorns
4 pods green cardamom
4 whole cloves
1 large onion, minced
1 ½ teaspoons salt, divided
1 green chile pepper, cut into matchsticks
2 tomatoes, diced
½ cup water, if needed
2 teaspoons chili powder
1 teaspoon ground cumin
2 tablespoons butter
1 teaspoon ground fenugreek (menthi powder)
1 russet potato, cut into 1/2-inch cubes
½ pound paneer, cut into 1/2-inch cubes
½ cup frozen peas
2 teaspoons honey

Steps:

  • Place garlic and ginger in a blender or food processor; puree until smooth.
  • Heat vegetable oil in a large saucepan over medium heat; cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2 minutes. Add onion and 1/2 teaspoon salt; cook and stir until onion has softened, about 5 minutes.
  • Stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender, 1 to 2 minutes more. Stir in tomatoes. If mixture becomes too thick, add water. Season with chili powder and cumin. Remove tomato mixture from heat and allow to cool for a few minutes.
  • Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek.
  • Bring sauce to a simmer over medium heat and stir in potatoes. Simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas. Continue to simmer until potatoes and peas are tender, about 5 minutes more. Stir in honey and remaining 1 teaspoon salt.

Nutrition Facts : Calories 290.9 calories, Carbohydrate 28.3 g, Cholesterol 23.8 mg, Fat 16 g, Fiber 5.4 g, Protein 11.4 g, SaturatedFat 6.5 g, Sodium 1192.6 mg, Sugar 8.6 g

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