Aloo Matar Paneer Subji
Our very own Aloo Matar Paneer in three simple steps. Same recipe can be used, whether you want dry curry or one with gravy. For dry consistency, add less water. For rich gravy increase the spices little more and add sufficient water. You can add Kashmiri red chilli powder for a more reddish look.
Aloo Matar Paneer Subji
Our very own Aloo Matar Paneer in three simple steps. Same recipe can be used, whether you want dry curry or one with gravy. For dry consistency, add less water. For rich gravy increase the spices little more and add sufficient water. You can add Kashmiri red chilli powder for a more reddish look.
Cooking Instructions
- 1
Heat oil, add hing jeera and onion. Sauté till onion is transparent, then add turmeric, ginger garlic paste and sauté until raw smell goes off.
- 2
Now add the chopped tomatoes and cook for a minute, then add matar, kasoori methi, salt, coriander powder, chilli powder and let it get cooked. Once matar is almost cooked add the mashed potatoes, in big chunks and cover and cook in medium flame for another few minutes. Add desired amount of water.
- 3
Add paneer, jeera powder, garam masala and cook for another 4/5 minutes until uniform gravy is formed. Garnish with chopped coriander leaves.
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