Aloo matar paneer cooked in dhaba style will give you the same taste that you have on any road trip. Restaurant hitter vegetarian recipe of Indian cuisine. Tasty potatoes (aloo) and peas (matar) cooked with cottage cheese (paneer) make a perfect combination for veg lovers. Fully loaded with healthy ingredients. Quick and easy idea to serve at dinner or lunch.
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About Recipe
There are many ways to make aloo matar paneer recipe but the desi style is the best. In this recipe, I tried to prepare this using Indian spices in a traditional dhaba style. Curry is perfectly cooked with potatoes, peas, and paneer. Best thing is that, all the veggies are perfectly done with perfect color and texture.
If you are thinking, what to prepare for today's lunch or dinner then it's the best idea to make. Prepare within half an hour which is great if you are multitasking. It can be complemented with naan or roti. For me, naan makes a perfect combo.
My family personally loves it with steamed rice. My mother used to serve it with rice, especially at lunchtime but we prefer to have it 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: Aloo Ki Bhujia | Veg Stock | Aloo Kabab Recipe | Hash Brown | Aloo Gosht | Potato Fingers | Oven Baked French Fries
Ingredients
Oil - 4 teaspoon | Potato - 1 Big (Cubes) | Peas (Matar) - ½ Cup | Cottage Cheese (paneer) - ½ Cup (Cubes) | Cumin - ⅓ teaspoon | Curry Leaves - 5 to 6 | Green Chilies - 4 | Onion (Chopeed) - ⅓ Cup | Red Chili Powder - ½ teaspoon | Turmeric Powder - ⅓ teaspoon | Corriander Powder - ½ teaspoon | Garam Masala Powder - ½ teaspoon | Salt - To Taste | Tomato (Cubes) - ⅓ Cup
How To Make Aloo Matar Paneer
In a heated pan, pour oil (2 Tsp) and fry potato cubes, peas (matar) and cottage cheese. Sprinkle salt and mix well and slightly fry. Take it out to use later.
Now in the same pan, add (2 Tsp) oil and 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 color add spices. Season with red chili powder (1 Tsp), turmeric (⅓ Tsp), 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!
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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.
Easy Tips
- Use 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
Serving Suggestions
It's a simple veg recipe that can be served with garlic rice, and steamed rice. I personally taste with garlic naan. It can also be served with paratha, poori or dinner rolls as per your choice.
You can also add dal tadka, chutney, salad, and yogurt in serving thali to make it special.
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Aloo Matar Paneer (Dhaba Style)
Equipment
- Frying Pan
Materials
- 4 teaspoon Oil
- 1 big Potato (aloo) Cubes
- ½ cup Peas (matar)
- ½ cup Cottage Cheese (paneer) Cubes
- ⅓ teaspoon Cumin seeds
- 6 Curry Leaves
- 4 Green Chilies
- ⅓ cup Onion Chopped
- ½ teaspoon Red Chili Powder
- ⅓ teaspoon Turmeric Powder
- ½ teaspoon Corriander Powder
- ½ teaspoon Garam Masala Powder
- Salt – To Taste
- ⅓ cup Tomato
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.
Notes
- Avoid waxy potatoes as it's sugary in taste and contains less starch. I personally use Russet, Idaho, or King Edward as they are tastier to eat.
- Peel the tomato skin and remove the seeds before use as it will make a smooth curry texture.
- Don't overcook the vegetables otherwise they will deform in shape.
- Pre-frying of vegetables and cheese makes it extra delicious.
- Use the proper quantity of spices.
MJ
Please note to fry the initial items (paneer, peas and potatoes) seperately.