INGREDIENTS:
Potato
|
1
cup - diced
|
Green peas
|
½
cup
|
Paneer
|
1
cup - cubed
|
Onion
|
1
medium - chopped
|
Tomato
|
2 large - chopped
|
Ginger
|
1-inch piece
|
Green chili
|
1
|
Oil
|
1 tbsp
|
Cumin seeds
|
1 tsp
|
Salt
|
As needed
|
Turmeric powder
|
¼ tsp
|
Red chili powder
|
½ tsp
|
Coriander powder
|
1 tsp
|
Sugar
|
¼ tsp
|
Garam masala powder
|
½ tsp
|
Kasuri methi
|
½ tsp
|
Coriander leaves
|
2 tbsp
|
Heavy Cream
|
2 tbsp
|
METHOD:
In a pan, heat ½ tbsp of oil and add chopped onion, ginger
and green chili. Sauté until onions turn translucent and then add chopped
tomatoes.
Sauté till tomatoes are mushy and then transfer to a plate to
cool down the onion-tomato mixture. Blend the cooled mixture into a smooth
paste.
In the same pan, add the remaining ½ tbsp of oil and add
cumin seeds. After cumin seeds splutter, add the ground paste and saute for 2-3
mins.
Add salt, turmeric powder, red chili powder and coriander
powder. Continue sautéing till oil starts to ooze from sides.
Add the chopped potatoes, green peas and 1.5 cup of water. Cover
and cook on medium flame until the potatoes are cooked. Check in between and add
more water if needed.
Add the cubed paneer, sugar, garam masala and crushed kasuri
methi Mix everything well and cook for 1-2 mins.
Add the heavy cream and chopped coriander leaves. Mix well
and remove from heat.
Serve the aloo matar paneer masala hot and enjoy with
phulkas, rotis or parathas.