One of my favorite Punjabi food is Aloo Matar Paneer. I recently had Aloo Matar Paneer from one of the dhaba on my way to Haridwar. The taste mesmerized me and that had resulted in getting the recipe and having it prepared at home. Here is the recipe which matches the one I had from the dhaba.
Add in tomatoes, Green chili and cashew nuts to make a paste out of it using mixer grinder without adding any water.
Heat a teaspoon of oil in to a thick-bottomed pan and toss in paneer in to it.
Stir and fry the paneer until it is golden brown.
Drain the paneer from oil and keep it aside
In the same pan, add the potato cubes in to it
Shallow fry the potato cubes in the medium flame for around two or three minutes.
Keep the shallow fried potato cubes aside.
Add some more oil if necessary in the Kadai
Now add the chopped onions in to the pan and sauté it until the onion is translucent
Add the ginger garlic paste and sauté until oil start to separates out from it
Now add the prepared tomato puree in to it and mix it well with the other ingredients
Add salt, garam masala powder, dry fenugreek leaves, coriander powder, red chili powder and cumin powder and mix well.
The final Step
Toss in Aloo, paneer and matar in to the pan.
Mix it properly and cook for approximately 1minute
Add ¾ cup of water and cook until the gravy thickens.
Transfer it in to a serving bowl
Add some cream on top of it.
Garnish it with coriander leaves
Always complete the preparation of Aloo matar paneer half an hour before serving.
Keep it warm and serve hot along with roti, naan phulka or steamed rice
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