Aloo Matar Paneer curry is simple spicy and comforting every day Indian curry. This is actually a simple variation of popular punjabi curry Aloo Matar sabzi / Potato and Peas curry.
This is one of simple and spicy paneer curry from Punjab which is light and can be had every day. Potatoes and Peas are simmered in onion and tomato based gravy. Creamy chunks of paneer are added towards last and cooked for short time to retain the creaminess of paneer. Because overcooking can result in rubbery paneer which does not taste as good.
Aloo matar paneer and Aloo matar curry, actually both the curry recipes are from my mother, and same recipes I use without a single change, except sometimes I take a quick route and make it from ready and stored Homemade Punjabi Bhuna Masala .
You can serve the Aloo matar paneer curry with Roti, Rice, paratha or any other bread as well as steamed rice. This one in the picture is Dal ka Paratha which is made with whole wheat flour and leftover moong dal from previous day.
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- 2 Cup potato cubed
- 1 cup Peas shelled
- 1 tsp garam masala
- 1 cup tomato chopped
- 1/2 cup onion chopped
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1/2 tsp cumin seeds
Heat oil in a pressure cooker or thick bottomed pan and add cumin seeds.After one minute or so when cumin seeds start spluttering, add chopped onion and saute for 4-5 minutes till onion become light brown in colour.
When onion are cooked add chopped tomatoes, turmeric, red chilli powder and cook till they are mashed. Now add 3-4 tbsp of water and cook the masala for 5 minutes or till it stops sticking to bottom.
If you are using cooked bhuna masala , you can skip above two steps and directly add 3/4 cup bhuna masala paste.
Now add potatoes and shelled peas, cook for 5 more minutes and add coriander/cilantro leaves and mix them with the help of ladle.
Add two cups of water and cook till two whistles if you are cooking in pressure cooker or if you are cooking in normal pan cook it covered till potatoes are well cooked and tender generally that will take about 20-25 minutes on slow heat.
If I am serving with rice I prefer this texture and when I am planning to serve it with poori or parantha I mash 7-8 cubes of potatoes with the help of ladle, and cook for 2-3 more minutes to achieve a thicker gravy.