Go Back Email Link
+ servings
Print

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
Cook Time 18 minutes
Servings 4 people
Calories 52kcal

Equipment

  • Pressure cooker

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 4Servings | Calories: 52kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 600mg | Potassium: 153mg | Fiber: 3g | Sugar: 3g | Vitamin A: 298IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg