Paneer Aloo Matar

A classic punjabi recipe that goes so well with poori or any other Indian bread.

We loved this recipe so much that I thought every single ingredient in this recipe is there for a reason. Adding methi leaves to the recipe gives it a remarkable flavor boost. We liked this curry on the drier side, but you can always add more water and make it gravy-based.

Basic Info
Complexity - Medium
Prep time - 20 mins
Cook time - 25 mins
Serves - 3-4

Ingredients
Green Peas - 1/2 cup (fresh/frozen)
Paneer Cubes - 1/2 cup
Potatoes - 2 nos (medium sized, boiled and cubed)
Onion - 1 no (large, finely chopped)
Garlic - 2 pods (minced)
Ginger - 1 inch (grated)
Tomatoes - 2 nos (medium sized, ripe)
Cashewnuts - 1 tbsp (heaped)
Kasoori Methi - 2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1 tsp
Oil - 3 tbsp
Salt - to taste

Method

Use a mixer and grind tomatoes & cashews into a fine paste (without adding any water). Keep it aside until ready to use.

Boil potatoes until 3/4th cooked. Drain water and chop them into 1 inch cubes.

Meanwhile, heat oil in a pan. When hot, add boiled & cubed potatoes and shallow fry them until for 2-3 mins. Drain and keep it aside.

Also, shallow fry paneer cubes in the same pan until golden brown. Drain and keep it aside.

Now, add onion into the same pan and saute until translucent. Saute grated ginger & minced garlic for a min. Add tomato + cashew puree and let it cook for 3-4 mins.

Next, stir in all the dry masala powder - turmeric powder, red chilli powder, garam masala, cumin powder, coriander powder, salt, kasoori methi (crush into powder with hands) and cook for a min.

Add, potatoes, paneer cubes, peas and cook for another min on medium. Then, add 1/2 cup of water and let the mixture cook on low heat for about 4-5 mins until it reduces to required consistency.

Remove from heat and serve it with poori/rotis.

Notes

Since I added frozen peas, 4-5 min cooking at the end was enough. Incase you are using fresh peas, make sure to cook them 3/4th before using in the last step of the recipe.