When you think of Indian dishes, the first image that probably pops up in your mind is a spicy curry. Google Indian curries and you'll find tons of different variations and ideas, but if you're on the hunt for a simple and easy recipe to get started with, this is the one! This Aloo Matar paneer recipe is a simple curry crafted around potatoes, peas, and cottage cheese.
In fact, it is one of the most versatile curries you'll ever come across and is the perfect recipe to try out if you're just starting to explore Indian cuisine.
Aloo Mateer Paneer Recipe
There are so many amazing curry dishes that it's hard to decide which you want to prepare. This simple method uses a traditional pressure cooker but can also be made in an electric pressure cooker like the Instant Pot. Directions for both are listed below for your convenience.
While some ingredients may not be typical in a kitchen outside of India, there are substitutes and tips below to make it easy for you to recreate this meal in your home with ease.
Can I Make this Without the Cottage Cheese?
If you don’t have cottage cheese and don’t fancy a trip to the supermarket, you can totally replicate this recipe without it. What you’ll end up with is actually another really popular Indian curry recipe- aloo Matar.
How Can I Soften the Refrigerated Paneer?
Got some paneer lying in your refrigerator? Has it become too hard to be used for this recipe? Here’s a quick way to fix that. Cut the paneer into cubes, and immerse them in a bowl full of warm water for a few minutes. Get the paneer cubes out, place them on some kitchen towels to soak the excess liquid and you’re done.
And if you still have some paneer leftover, and are looking for another paneer curry recipe to try out, check out this Authentic Palak Paneer recipe.
Can I Make Aloo Matar Paneer Without the Pressure Cooker?
Yes, you definitely can! You’ll need to remember that the Aloo Matar paneer will take a longer time frame though! Just remember that if you’re using fresh paneer for the recipe, you’ll need to add it into the pot towards the end and cook the curry on medium heat to make sure that it doesn’t overcook and fall apart in the curry.
Can I Make Aloo Matar Paneer Without Onions and Garlic?
Aloo Matar paneer can also be made without onions and garlic. Just follow the rest of the recipe as is, and you should be good. The only downside to cooking without these aromatics is that your curry will lack that punch of flavor and distinct aroma that you would find in an Indian curry.
Can I Use Frozen Peas?
While it is best to use fresh peas, you can also opt for frozen peas if you’re in a time crunch and are looking to put together a quick meal. Just allow the peas to thaw before you use them for the recipe.
What Can Be Used in Place of Asafoetida?
The word asafoetida may not be familiar to those who do not cook authentic Indian and Asian cuisine regularly. If you are unfamiliar, this is an onion-smelling spice that is commonly used in Indian cooking and curries.
To replace asafoetida in recipes, you can substitute with onion powder and garlic powder. In this recipe, since it is just a pinch, I would recommend simply adding ⅛ teaspoon onion powder alone as there is a significant amount of garlic in the dish already.
Typically, you would replace asafoetida with an equal amount of garlic powder and onion powder, so it would be twice the measurement of spice to get the same general flavor of half the amount in asafoetida.
Can I Make & Store this for Later?
If you’re big on meal planning and making your food in batches and storing them as a quick meal for days when you’re not in the mood to cook, this one can fit the bill! Just remember to cook the curry without the paneer in it, and add it in while you’re heating it, preferably on medium flame. Refrigerated or frozen paneer can lose its texture and flavor, and also crumble down in your curry.
What Will I Need For this Aloo Matar Paneer Recipe?
This recipe requires very basic ingredients and just a few minutes of prep time.
- Oil: 1 tbsp
- Cumin seeds: 1 tsp
- Dry red chili: 1-2
- Asafoetida: A pinch
- Onions (sliced): 1 cup
- Ginger garlic paste: 1 tsp
- Potatoes (cubed): 1 cup
- Peas: ½ cup
- Paneer or cottage cheese (cubed): 1 cup
- Turmeric powder: 1 tsp
- Red chilli powder: 1 tbsp
- Coriander powder: 2 tbsp
- Cumin powder: ½ tbsp
- Garam Masala powder: 1 tsp
- Black pepper powder: ½ tsp
- Salt: 1 tbsp or as per taste
- Medium tomatoes (roughly chopped): 1 cup
- Green chilies (slit into half): 2
- Coriander leaves (chopped): ¼ cup
How to Make Aloo Matar Paneer
Making Aloo Matar paneer is actually pretty straightforward, and since you're using a stovetop pressure cooker, you don't need to spend a whole lot of time in the kitchen too. Keep scrolling to check out the detailed step by step recipe.
Note: The directions for making in an Instant Pot or electric pressure cooker are included in the printable recipe below.
In a pressure cooker, heat oil. Add cumin seeds and let them crackle.
Next, add the dry red chilies and asafoetida. Saute.
Add the sliced onions and ginger garlic paste. Saute.
Next, add the potatoes and saute for 1-2 minutes.
Add the peas and paneer and saute for 1-2 minutes.
Now, add all the spices and mix properly. Saute for a minute.
Add water, tomatoes, green chilies, and coriander stems and mix well.
Close the lid of the pressure cooker and let it cook for 2-3 whistles.
Your Aloo Matar paneer is ready to serve!
Serving Ideas & Suggestions
Okay, so your flavor-packed Aloo Matar paneer is ready. What do you team it up with? Here are a few ideas to get you started.
- Pair it with fresh, hot chapatis (an Indian flatbread) and a bowl of yogurt or a spoonful of Indian mango pickle.
- Pour it on a bed of steamed Basmati rice or Jeera rice (rice cooked with cumin seeds), with some roasted poppadom on the side.
- Serve it with a side of kachumber (an Indian salad) or some onion rings.
- If you're looking for a nice drink to team up with it, try whipping up a simple Mango Lassi!
Aloo Matar Paneer - Yummy Indian Curry Recipe
- Pressure cooker
- 1 tsp Oil
- 1 tsp Cumin seeds
- 1-2 pcs Dry red chili
- 1 pinch Asafoetida
- 1 cup Onions (sliced)
- 1 tsp Ginger garlic paste
- 1 cup Potatoes (cubed)
- ½ cup Peas
- 1 cup Paneer or cottage cheese (cubed)
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Coriander powder
- ½ tsp Cumin powder
- 1 tsp Garam Masala
- ½ tsp Black pepper powder
- 1 tsp Salt
- 1 cup Tomatoes (roughly chopped)
- 2 pcs Green chilies (slit into half)
- ¼ cup Coriander stems (chopped)
- 2 cups Water
- In a pressure cooker, heat oil. Add cumin seeds and let them crackle.
- Next, add the dry red chilies and asafoetida. Saute.
- Add the sliced onions and ginger garlic paste. Saute.
- Next, add the potatoes and saute for 1-2 minutes.
- Add the peas and paneer and saute for 1-2 minutes.
- Now, add all the spices and mix properly. Saute for a minute.
- Add water, tomatoes, green chilies, and coriander stems and mix well.
- Close the lid of the pressure cooker and let it cook for 2-3 whistles.
- Serve hot with flavored rice or chapati.
How to Make ALoo Matar Paneer in an Instant Pot
- Turn the Instant Pot to the saute mode and add the oil. Once hot, add the cumin seeds and stir cooking for 30-seconds to 1 minute.
- Next, add the dry red chile pepper and the asafoetida and saute for 1 minute.
- Add in the sliced onions and garlic ginger paste and suate for 1 minute, stirring regularly.
- To the mixture add the potatoes and let cook an additional 2 minutes, stirring regularly.
- Add the peas and paneer to the pot and saute for 1 minute, stirring occasionally.
- Add the remaining spices to the Instant Pot and stir for 1 minute.
- Turn off the saute mode, and add the water to the pot. Scrape off any food bits from the bottom of the pan with a wooden spoon.
- Add in the tomatoes, coriander leaves, and green chile then place the lid to seal.
- Set to manual high pressure for 4 minutes.
- Let the cooking cycle complete and allow the pressure to naturally release for 5 minutes.
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