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Aloo Matar Paneer - Yummy Indian Curry Recipe
Aloo Matar Paneer translates to Potatoes, Peas, and Cottage Cheese - the three primary ingredients in this dish. It is a flavorful, light, and tangy curry that is a staple in the homes of North Indian families.
Course Main Course
Cuisine Indian
Keyword Aloo matar paneer
Prep Time 10 minutes minutes
Cook Time 18 minutes minutes
Servings 4 people
Calories 52 kcal
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.
Serving: 4 Servings | Calories: 52 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Sodium: 600 mg | Potassium: 153 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 298 IU | Vitamin C: 11 mg | Calcium: 36 mg | Iron: 1 mg