Aloo Matar Paneer (Potato-Green Peas-Cottage Cheese Curry)

          Aloo Matar Paneer needs no introduction. This Potato-Green Peas-Cottage Cheese curry is a classic Punjabi vegetarian dish which is a very popular menu in any Indian restaurant. It can be prepared in many ways. So this is my version of this yummy recipe. It is a perfect side dish to any form of rice or Indian bread. You can make it dry or with gravy depending on your personal preference. So check out an easy step by step pictorial recipe to prepare it.

• 100 gms. paneer cubes
• 1 potato, cubed
• 1 cup green peas (I used frozen peas)
• 2 tbsp. oil
• 2 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms 
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. tomato paste
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 cup yoghurt, well beaten
• 1 tsp. kasuri methi, crushed
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh cream 

         Heat oil in a pan and sauté the potatoes and the paneer cubes, separately till slightly brown in colour. Drain and keep aside. 

          Mix the ginger-garlic paste, tomato paste and all the dry spices with some water and keep aside for 10 minutes. 

          To the remaining oil add ghee and temper with the cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.

          Add the onion and stir fry till light brown. Add the spice paste and stir till the oil separates. Now time to add the beaten yoghurt and kasuri methi. Mix everything well and sauté for 2 minutes.

          Add the potatoes and combine well. Cover and simmer for 1-2 minutes. Add 3/4 cup water, fried paneer and the green peas. Cover and simmer for 4-5 minutes.

          When done, switch off the flame and garnish with coriander leaves. Drizzle the cream and serve with any form of rice or Indian bread.

                                Heat oil & sauté the potatoes and....

                     ..... paneer cubes, separately till slightly brown in colour. Keep aside. 

                    To the remaining oil add ghee & temper with cumin seeds, bay leaves, 
                    cinnamon, cardamoms & cloves. Sauté few seconds.

                                 Add onion & stir fry till light brown. 

                                 Add spice paste & stir till the oil separates.

                           Add beaten yoghurt & kasuri methi. Mix well & sauté for 2 min.

                               Add potatoes & mix well. Cover & simmer for 1-2 minutes. 

               Add 3/4 cup water, fried paneer & green peas. Cover & simmer for 4-5 min.

                          When done, switch off the flame & garnish with coriander leaves. 

                           Drizzle cream & serve with any form of rice or Indian bread.