Aloo Matar Paneer Recipe Restaurant Style - Famous Veg Recipe of India: Today sharing one of the famous Indian cuisine recipe with step by step video. Tasty curry cooked with potatoes, peas, and paneer (cottage cheese) to easily prepare at home kitchen. As you will follow the recipe, you will get the restaurant style aloo Mattar paneer with perfect veg texture and compelling aroma.
There are many ways to make aloo matar paneer but the desi style is the best. In this recipe, I tried to prepare using local spices in a traditional way. Curry is perfectly cooked with potatoes, peas, and cheese. All the veggies are perfectly done with perfect color and texture.
Aloo Mattar Paneer is the best recipe to serve in lunch or dinner. You can make different serving based on roti and rice. People love to have it with homemade chapati, roti, and paratha. Tandoori roti is also the best combination.
My family personally love it with steamed rice. My mother used to serve it with rice especially at lunchtime but we prefer to have with roti at dinner.
It's a perfect meal as it contains vegetables and cheese. Full of nutrition and multivitamins. Best for the kids as they love it because paneer tempts them.
You Can Also Try:
6 Tips to Make Perfect Aloo Matar Paneer
- Use non-starchy potatoes as it will add more taste in curry.
- Don't overcook the vegetables otherwise it will deform in shape.
- Pre frying of vegetables and cheese makes it extra delicious.
- Make a smooth paste of curry on high heat.
- Use the proper quantity of spices.
- Always deseed the tomatoes and peel skin before adding in curry.
SEE ALSO: Recipe of Rasgulla with Paneer
Aloo Matar Paneer Recipe Video
So let's move to Hinz Kitchen and start making this special pink color 'Aloo Matar Paneer' step by step in an easy way. Watch the recipe video so it will be easy for beginners to follow the quick steps.
Happy watching!!
How to Make Aloo Matar Paneer Recipe Card
Ingredients:
- Oil - 4 Tsp
- Potato - 1 Big (Cubes)
- Peas (Matar) - ½ Cup
- Cottage Cheese - ½ Cup (Cubes)
- Cumin - ⅓ Tsp
- Curry Leaves - 5 to 6
- Green Chilies - 4
- Onion (Chopeed) - ⅓ Cup
- Red Chilii Powder - ½ Tsp
- Turmeric Powder - ⅓ Tsp
- Corriander Powder - ½ Tsp
- Garam Masala Powder - ½ Tsp
- Salt - To Taste
- Tomato (Cubes) - ⅓ Cup
Method:
- In a pan, add oil (2 Tsp) and fry potato cubes, peas (matar) and cottage cheese.
- Sprinkle salt.
- Mix well and slightly fry.
- Take it out as vegetables change the color.
- Now in the same pan, add (2 Tsp) oil.
- Also add cumin (⅓ tsp), curry leaves (5 to 6) and green chilies (4).
- Saute by adding ⅓ Cup of chopped onion.
- As the onion changes the color add spices.
- Add red chili powder (1 Tsp), turmeric (⅓ Tsp).
- Also, add a mix of coriander powder and garam masala powder (1 Tsp).
- Mix well and cook on high heat to get rid of spice rawness.
- Now take a big tomato (deseed and peel the skin) cut it into cubes and add in a curry.
- Mix well.
- Add 50 ml of water.
- Cover and cook for 5 minutes on low medium heat to soften the tomatoes.
- After that smooth the curry with a fork.
- Cook on high heat until the oil gets visible.
- Add fried potatoes and mix well.
- Also add, 70 ml of water.
- Cover the pan and cook for about 10 minutes on low medium heat.
- Now add fried peas (matar) in the pan and again cook for 10 minutes on low medium heat.
- After 10 minutes, add cottage cheese and gently mix with curry.
- Cover again and cook for about 5 minutes.
- Now the curry is ready to serve.
- You can serve with roti, paratha or steamed rice.
Enjoy and have a lovely eating time!
Share with your family and friends. It would be great if you leave your feedback in the comment box. You can also share your suggestions. If you make this recipe then share a picture with me on Facebook 🙂
Happy eating and Happy watching!
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Aloo Matar Paneer Recipe - Veg Recipe of India
Equipment
- Frying Pan
Materials
- Oil – 4 Tsp
- Potato – 1 Big Cubes
- Peas Matar – ½ Cup
- Cottage Cheese – ½ Cup Cubes
- Cumin – ⅓ Tsp
- Curry Leaves – 5 to 6
- Green Chilies – 4
- Onion Chopeed – ⅓ Cup
- Red Chilii Powder – ½ Tsp
- Turmeric Powder – ⅓ Tsp
- Corriander Powder – ½ Tsp
- Garam Masala Powder – ½ Tsp
- Salt – To Taste
- Tomato Cubes – ⅓ Cup
Instructions
- In a pan, add oil (2 Tsp) and fry potato cubes, peas (matar) and cottage cheese.
- Sprinkle salt.
- Mix well and slightly fry.
- Take it out as vegetables change the color.
- Now in the same pan, add (2 Tsp) oil.
- Also add cumin (⅓ tsp), curry leaves (5 to 6) and green chilies (4).
- Saute by adding ⅓ Cup of chopped onion.
- As the onion changes the color add spices.
- Add red chili powder (1 Tsp), turmeric (⅓ Tsp).
- Also, add a mix of coriander powder and garam masala powder (1 Tsp).
- Mix well and cook on high heat to get rid of spice rawness.
- Now take a big tomato (deseed and peel the skin) cut it into cubes and add in a curry.
- Mix well.
- Add 50 ml of water.
- Cover and cook for 5 minutes on low medium heat to soften the tomatoes.
- After that smooth the curry with a fork.
- Cook on high heat until the oil gets visible.
- Add fried potatoes and mix well.
- Also add, 70 ml of water.
- Cover the pan and cook for about 10 minutes on low medium heat.
- Now add fried peas (matar) in the pan and again cook for 10 minutes on low medium heat.
- After 10 minutes, add cottage cheese and gently mix with curry.
- Cover again and cook for about 5 minutes.
- Now the curry is ready to serve.
- You can serve with roti, paratha or steamed rice.
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