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aloo matar paneer recipe

Aloo Matar Paneer Recipe

Making Aloo Matar Paneer Recipe Restaurant Style, One of the most famous Veg Recipe of Indian cuisine. Tasty potatoes (aloo) and peas (matar) cooked with cottage cheese (paneer) make a perfect combination for veg lovers. Quick and easy and best to serve on lunch or dinner.
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Course: Main Course, Side Dish
Cuisine: Indian, Pakistani
Keyword: aloo matar paneer, aloo matar paneer recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 Persons
Calories: 219kcal
Author: Hina


  • Frying Pan


  • 4 tsp Oil
  • 1 big Potato (aloo) Cubes
  • ½ cup Peas (matar)
  • ½ cup Cottage Cheese (paneer) Cubes
  • tsp Cumin seeds
  • 6 Curry Leaves
  • 4 Green Chilies
  • cup Onion Chopped
  • ½ tsp Red Chili Powder
  • tsp Turmeric Powder
  • ½ tsp Corriander Powder
  • ½ tsp Garam Masala Powder
  • Salt – To Taste
  • cup Tomato


  • 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.


  • 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.


Serving: 100g | Calories: 219kcal