Aloo Matar Paneer
Recipe type: Meals, curries, vegetable
RecipeCuisine: Indian Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 5 servings
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 150 gms cottage cheese (paneer) chopped into cubes
  • 1.5 tbsp corn flour/ rice flour/ wheat flour ( I used wheat flour)
  • 150 gms potatoes boiled and peeled
  • 100 gms green peas
  • 4 tomatoes
  • 1 inch ginger
  • 4 to 5 garlic cloves
  • 1.5 tbsp clarified butter + 1 tbsp oil for shallow frying paneer
  • 1 tbsp caraway seed
  • 2 bay leaf
  • 1 tbsp red chili powder
  • 1 tbsp pav bhaji masala powder
  • 1 tbsp roasted cumin seed powder
  • 1 t/s fennel seed powder
  • 1 t/s garam masala powder
  • 1 t/s dry pomegranate seed powder (anardana)
  • 1 tbsp dry mango powder (amchur)
  • 1 t/s turmeric
  • 10 almonds
  • 3 tbsp white sesame seed
  • 1 tbsp melon seed (magaz)
  • 1 cup water
  • few chopped coriander leaves
  • black salt / salt as per taste
How to make the recipe?
  1. Firstly boil the potatoes allow to cool. Peel of their skin and keep aside. Toss paneer cubes into the flour. Shallow fry the paneer until golden brown from both sides. Place it aside.
  2. Alternatively you could use paneer directly into you dish. Even potatoes can be added directly into the dish. But do remember raw potatoes will take a longer time to cook.
  3. Chop tomatoes grind them with garlic, ginger until smooth puree is formed.
  4. Grind melon seeds, sesame and almond with some water until they are smooth.
  5. Take a pan add clarified butter place on medium heat. Once pan is hot reduce the heat add caraway seeds, bay leaves. Saute until they crackle and leave aroma.
  6. Add tomato puree and mix nicely.
  7. Also add green peas and few coriander leaves.
  8. It's time to add all spice powder like turmeric, amchur powder, red chili powder, roasted cumin powder, fennel seed powder, garam masala powder, anardana powder and pav bhaji masala. Stir all the masala nicely.
  9. Cover the pan with a lid consisting some water. Allow the peas to cook.
  10. Once it's tender add the almond paste. Mix nicely and add water.
  11. The gravy will look creamy and thicker now. Add boiled potatoes and shallow fried paneer. Lastly add black salt for seasoning. Taste and alter any spices Or seasoning if required.
  12. Cook for 3 to 4 mins on medium heat. Switch off the gas and garnish
  13. with rest of coriander leaves.
  14. Serve hot with rotis Or rice.
Recipe by Flavors of Mumbai at