Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer) Recipe

Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer) 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 1/2 teaspoons salt, divided
  • 1 green chile pepper, cut into matchsticks
  • 2 tomatoes, diced
  • 1/2 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
  • 1/2 pound paneer, cut into 1/2-inch cubes
  • 1/2 cup frozen peas
  • 2 teaspoons honey
  1. Place garlic and ginger in a blender or food processor; puree until smooth.
  2. 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.
  3. 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.
  4. Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek.
  5. 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.
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