Recipe of Aloo Gobi Recipe

Aloo Matar Paneer (Simmered Potatoes With Peas And Paneer)

I've tried several different aloo gobi recipes, but this is by far the best.

Recipe Summary Aloo Matar Paneer (Simmered Potatoes With Peas And Paneer)

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.

Ingredients | Aloo Gobi Recipe

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 (Optional)

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

Directions

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.

Cook's Notes:

There is no easy substitute for paneer cheese. Paneer is a dense cheese with a subtle flavor and a unique texture. If it cannot be found, try to pick up a package of firm Mexican queso blanco. Otherwise, omit the cheese to make aloo matar, or potatoes and peas.

If green cardamom pods are not available, then add ½ teaspoon cardamom powder during the final cooking phase.

If kasoori methi (dried fenugreek leaves) cannot be found, then omit it entirely.

Info | Aloo Gobi Recipe

prep: 25 mins cook: 35 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Aloo Matar Paneer (Simmered Potatoes With Peas And Paneer)

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