Aloo Matar Paneer Simmered Potatoes With Peas And Paneer Food

ALOO MATAR

Steps:

• Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
• Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

MATTAR PANEER - INDIAN PEAS WITH PANEER CHEESE

Steps:

• Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
• In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
• Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
• Add the tomatoes and cook 2-3 minutes, stirring once or twice.
• Add the paneer, water, and peas and bring to a boil.
• Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
• Garnish with cilantro before serving.

ALOO MATAR (PANEER OPTIONAL)

Steps:

• Heat oil in pressure cooker if you have one. If not, any pot/pan will do.
• Add onions and stir constantly until slightly brown.
• Add garlic and ginger to onions and stir constantly until mixture is brown.
• Add tomatoes and green chili to mixture and stir constantly for 3-5 minutes (if you find the mixture sticking to the pan, add a few tablespoons of water).
• Add salt, turmeric, black pepper, paprika, red chili, and garam masala, stir for 30 seconds.
• Add potatoes and peas (and paneer, if using) and stir for 2 minutes.
• Add cup of water and stir until water mixed in
• Close pressure cooker and cook for 1 whistle, take off burner, release pressure (or cover pot/pan and cook for 10-15 minutes (until potatoes cooked), stirring occasionally to prevent food from sticking to bottom of pot/pan).
• Garnish with cilantro (coriander).
• Serve hot with basmati rice or roti and cucumber raita. Enjoy!