Aloo Matar Paneer Veg Recipes of India Made Easy

India’s culinary tapestry is rich and diverse, but few dishes capture the heart of North Indian home cooking quite like aloo matar paneer. This comforting vegetarian recipe combines the earthy goodness of potatoes (aloo), the vibrant sweetness of green peas (matar), and the creamy richness of paneer cheese, all simmered in a luscious, spiced tomato gravy.

It’s a perfect balance of flavors and textures, making it a favorite for family meals, weekend feasts, or even festive occasions.

The beauty of aloo matar paneer lies not only in its taste but also in its versatility. Whether served with warm rotis, fluffy basmati rice, or even stuffed into wraps, this dish never fails to satisfy.

If you’ve been searching for a wholesome, easy-to-make vegetarian recipe that’s bursting with authentic Indian flavors, look no further!

Why You’ll Love This Recipe

This aloo matar paneer recipe stands out because it is:

• Rich in flavor: The blend of spices, fresh tomatoes, and creamy paneer creates a mouthwatering taste experience.
• Nutritious and filling: Packed with protein from paneer and fiber from peas and potatoes, it’s a balanced meal.
• Simple to prepare: With straightforward ingredients and easy steps, even beginner cooks can master it.
• Customizable: You can adjust the spice level or add other vegetables to suit your preferences.
• Perfect for any occasion: Whether a quick weekday dinner or a special family gathering, this dish fits right in.

Ingredients

• 250 grams paneer, cut into cubes
• 2 medium potatoes (aloo), peeled and diced
• 1 cup green peas (matar), fresh or frozen
• 2 large tomatoes, pureed
• 1 large onion, finely chopped
• 2 green chilies, slit (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro (coriander leaves) for garnish
• Water as needed
• Optional: 1/4 teaspoon asafoetida (hing) for added aroma

Equipment

• Large frying pan or kadai
• Cutting board and knife
• Measuring spoons and cups
• Mixing bowl
• Lid for the pan
• Wooden spoon or spatula
• Blender or food processor (for tomato puree)

Instructions

1. Prep the vegetables and paneer: Dice the potatoes into small cubes, chop the onion finely, and puree the tomatoes in a blender. Cut the paneer into bite-sized cubes and set aside.
2. Heat oil and temper spices: In a large frying pan or kadai, heat the oil over medium heat. Add cumin seeds and wait until they start to splutter. If using, add asafoetida now for extra flavor.
3. Sauté onions and aromatics: Add the chopped onions and green chilies. Cook until the onions turn golden brown, about 5-7 minutes. Then add the ginger-garlic paste and sauté for another 2 minutes until fragrant.
4. Add the tomato puree and spices: Pour in the pureed tomatoes. Stir in turmeric, red chili powder, coriander powder, and salt. Cook the mixture, stirring occasionally, until the oil starts to separate from the masala, about 8-10 minutes.
5. Add potatoes and peas: Mix in the diced potatoes and green peas. Stir well so they get coated with the masala. Add about 1 cup of water, cover the pan with a lid, and simmer on low heat until the potatoes are tender (about 15-20 minutes).
6. Add paneer and finish cooking: Once the potatoes and peas are cooked, gently fold in the paneer cubes. Sprinkle garam masala over the top and stir carefully to combine. Cook for another 5 minutes to allow the paneer to absorb the flavors without breaking apart.
7. Adjust consistency and seasoning: If the curry is too thick, add a splash of water to reach your desired consistency. Taste and adjust salt or spices as needed.
8. Garnish and serve: Turn off the heat and garnish with fresh chopped cilantro. Serve hot with basmati rice, naan, or roti.

Tips & Variations

“For an even richer flavor, try frying the paneer cubes until golden before adding them to the curry. This adds a delightful texture and depth.”

• You can substitute paneer with tofu for a vegan twist. Press the tofu well to remove excess moisture before cooking.
• Add a splash of cream or cashew paste towards the end for a creamier gravy.
• For extra veggies, toss in bell peppers or carrots along with potatoes and peas.
• If fresh peas are unavailable, frozen peas work just as well.
• Adjust green chilies or chili powder to control the heat level.

Nutrition Facts

Serving Suggestions

This aloo matar paneer pairs beautifully with a variety of Indian breads and rice dishes. For a traditional meal, serve it alongside warm roti or naan bread.

Alternatively, fluffy basmati rice or jeera (cumin) rice make excellent companions. For a more indulgent meal, try it with a side of Breakfast Wellington Recipe or a fresh salad to balance the richness.

To round out your meal, consider adding some cooling raita or a tangy pickle on the side. For more hearty Indian-inspired recipes, explore our Braised Pork Ribs With Radish Recipe for a meat option that complements vegetarian dishes nicely.

Conclusion

Aloo matar paneer is more than just a dish; it’s a celebration of flavors that brings warmth and comfort to any table. Its combination of tender potatoes, sweet peas, and soft paneer in a fragrant tomato-based gravy showcases the best of Indian vegetarian cuisine.

Easy to prepare and endlessly adaptable, this recipe is perfect for those looking to enjoy a wholesome, satisfying meal without spending hours in the kitchen.

Whether you’re a seasoned cook or just beginning your culinary journey, this dish invites you to experience the vibrant tastes and aromas of India. So gather your ingredients, fire up your stove, and enjoy the delicious magic of aloo matar paneer — a recipe that truly feels like home.

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