Aloo matar paneer recipe – Raise hands if you are one like me who wants to eat delicious food, but want the food to be made quickly too. If you are one like me, then this aloo matar paneer curry is for you. This aloo matar paneer is so easy to make and is literally one pot meal. Put the ingredients in either your instant pot, or pressure cooker and scrumptious aloo matar paneer is ready.
What is Aloo Matar Paneer Curry?
This curry is little deviation from the normal matar paneer curry. Here aloo (potato) is added to the curry. The addition of aloo gives the curry subtle different (good) taste. It is certainly also a good way to make up on paneer, in case you running low with paneer.
In my household, hubby and I, we both not so fan of paneer, however my daughter is happy to have paneer. With that in mind, this aloo matar paneer sabzi / curry just ticks the right boxes. One the best part of this curry is that it does not require huge time to make, simply put everything in cooker and its all ready. If anyone has doubt about its taste, I will strongly recommend to try this once. This will become your saviour curry on any day of the week.
Method to make one pot aloo matar paneer
- First of all, churn the tomatoes a little in the grinding jar. Remember we are just churning them little. Do not grind them into purée.
- Heat oil in a pressure cooker over medium heat. Add asafoetida and cumin seeds. Once they crackle, add chopped onion and sauté till they turn pinkish brown.
- Add chopped chillies, coriander powder, cumin powder, grated ginger, turmeric powder, red chilli powder and salt and mix. Now add puréed tomatoes, mix and let them cook till they start separating oil.
- Add paneer cubes, peas, and potato cubes to it and mix well. Add 1.5 cup of water and put the lid of pressure cooker. Cook until you get 3 whistles from the pressure cooker.
- Switch off the heat and let the pressure release itself. Once done, open the lid and add garam masala and kasuri methi to the curry. Mix well and serve hot.
Alternative to Paneer?
If you want to make a vegan version of this aloo matar paneer, swap paneer with tofu. It will taste as good. You may also consider using soya chaap for slightly different version of this.
Gluten-free version
You can make gluten free curry if you swap normal asafoetida with gluten-free asafoetida. You may also skip adding asafoetida (some people do not like its smell).
This aloo matar paneer
- Is quick, simple and easy to make
- Can be made in one pot / instant pot / cooker
- Brilliant and bursting with flavours in taste
- Makes for a soul satisfying meal when paired with roti or rice
- Is fully vegetarian
Pro Tips for best aloo matar paneer
- Try to use fresh paneer. You can make fresh paneer at home. If using store bought paneer, please put the paneer in hot water for 15 mins. This will soften the paneer.
- Make sure that you cute the potatoes to smaller size, else potato will take longer to cook.
- I have used pressure cooker just to cut cooking time and this way you get the curry ready in 20 minutes. However you can make it in any pan or kadhai, but the cooking time will vary.
- Fresh peas give best taste. If using fresh peas, you may plan ahead and peel the peas and keep the green peas aside ahead of your cooking. I have used frozen peas in this recipe, but you can use fresh ones too when available.
- Adjust the amount of water according to the desired consistency of your gravy.
- Rather than grinding fresh tomatoes, you can use canned chopped tomatoes too.
Serving suggestion
Serve this aloo mater paneer curry piping hot with roti or plain rice. You can of course up the game by going for puri or naan.
Storage suggestion
You can keep it stored in an airtight container in refrigerator for couple of days. This is also suitable for home freezing. If you freezing, please make sure it has been bought to room temperature and then heat it up well.
Recipe Card
One Pot Aloo Matar Paneer
Ingredients
- 250 Grams Paneer / Indian Cottage Cheese Cut into cubes
- 2 Potatoes Peeled and cut into cubes
- 1/2 Cup Green Peas
- 1 Onion Medium Size, Chopped
- 2 Tomatoes Medium Size, Chopped
- 2 Green chillies Chopped
- 1 Tsp Ginger Grated
- 1/3 Tsp Asafoetida
- 1 Tsp Cumin Seeds
- 1 Tsp Coriander Powder
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Red Chilli Powder
- 1 Tsp Salt
- 1/2 Tsp Garam Masala Powder
- 1 Tbsp Dried Fenugreek Leaves / Kasuri Methi
- 2 Tbsp Oil
Instructions
- First of all, churn the tomatoes a little in the grinding jar. Remember we are just churning them little. Do not grind them into purée.
- Heat oil in a pressure cooker over medium heat. Add asafoetida and cumin seeds. Once they crackle, add chopped onion and sauté till they turn pinkish brown.
- Add chopped chillies, coriander powder, cumin powder, grated ginger, turmeric powder, red chilli powder and salt and mix. Add puréed tomatoes, mix and let them cook till they start separating oil.
- Add paneer cubes, peas, and potato cubes to it and mix well. Add 1.5 cup of water and put the lid of pressure cooker. Cook until you get 3 whistles from the pressure cooker.
- Switch off the heat and let the pressure release itself. Once done, open the lid and add garam masala and kasuri methi to the curry. Mix well and serve hot.
- Enjoy it with rice or bread of your choice.
Video
Notes
- I have used pressure cooker just to cut cooking time and this way you get the curry ready in 20 minutes. However you can make it in any pan or kadhai, but the cooking time will vary.
- I have used frozen peas in this recipe, but you can use fresh ones too when available.
- Adjust the amount of water according to the desired consistency of your gravy.
- Rather than grinding fresh tomatoes, you can use canned chopped tomatoes too.