My grandmother would frequently tell me that the secret to a good Aloo Matar Paneer wasn’t just right blend of spices ,but also adding its of love and care to dish. “Cooking is like weaving a tapestry.” she’d remark, “each ingredient is a thread and together they make something delicious and unique.”

This recipe is a classic North Indian dish which is comforting and also versatile, making it a popular choice for everyday meals. Let’s get started.

Ingredients

• Paneer
• Potatoes – peeled and diced
• Green Peas – fresh and frozen
• Oil – 2 tbsp
• Cumin Seeds – 1/2 tsp
• Onion – 1 large, chopped
• Tomatoes – 2, pureed
• Ginger – 1 tsp
• Garlic – 1 tsp
• Green Chilli – 1
• Turmeric Powder – 1/4 tsp
• Red Chilli Powder – 1/4 tsp
• Coriander Powder – 1 tsp
• Garam Masala – 1/2 tsp
• Kauri Methi
• Salt to taste
• Water
• Fresh Cream – 2 tbsp
• Fresh Coriander leaves – chopped for garnish

Instructions

1. In a blender add the following ingredients-
   • 1/2 cup chopped onions
   • 1 cup chopped tomatoes
   • 1 teaspoon chopped ginger
   • 1 teaspoon chopped garlic
   • 1 green chilli
2. Grind all together into fine paste without adding water. Keep aside.
3. Meanwhile, rinse and chop potatoes to a slightly large size. Rinse 1/2 cup green peas also. You can use fresh of frozen green peas. Chop paneer into cubes.
4. In a pressure cooker, add 2 tablespoon oil. Add 1/2 teaspoon cumin seeds and let them splutter.
5. Add the masala paste that we have prepared before, and keep the heat low.
6. Stir instantly.
7. Paste splutters a lot, so cover the cooker partly with its lid keeping some open space.
8. Give a stir a couple of times.
9. Once the masala paste stops spluttering, add 2 tablespoons of fresh cream or malai. Adding fresh cream or malai is optional.
10. Next add the spices – 1/4 teaspoon turmeric powder, 1/2 teaspoon Red chilli powder, 1/2 fennel seeds (optional), and 1 teaspoon coriander powder.
11. Mix everything well and continue to sauté the masala on low to medium heat.
12. Sauté till the masala thickens and oil starts releasing from the sides of the paste. Stir often, while sautéing.
13. Now, add 1/2 cup green peas and 1 cup diced potato. Mix well and sauté for a minute.
14. Now, add 1 cup water. For a thick gravy, you can add less water.
15. Mix everything well.
16. Add salt as per taste.
17. Cover the cooker and pressure cook for 2 whistles on medium heat.
18. As soon as the pressure settles down, open the lid.
19. Add 1 cup cubed paneer. The grace will be bubbling hot, so the paneer cubes will get cooked in the gravy.

There you go. Your Aloo Matar Paneer curry is ready to eat. Do let us now how it was in the comment below.