Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer) So Tasty

bymalihtriangga -Agustus 20, 2019

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Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer)

"A savory and fragrant combo of simmered potatoes, peas, and paneer cheese. Use it as a side to your favourite Indian dish or serve it as the principle path in an exclusive vegetarian meal."

Ingredients :

four cloves garlic
1 (1 inch) piece clean ginger
2 tablespoons vegetable oil
2 bay leaves
1 (1 inch) piece cinnamon stick
1 teaspoon coriander seeds
6 complete black peppercorns
4 pods inexperienced cardamom
4 complete cloves
1 big onion, minced
1 1/2 teaspoons salt, divided
1 inexperienced chile pepper, reduce into matchsticks
2 tomatoes, diced
1/2 cup water, if wished (elective)
2 teaspoons chili powder
1 teaspoon floor cumin
2 tablespoons butter
1 teaspoon ground fenugreek (menthi powder)
1 russet potato, cut into half-inch cubes
half pound paneer, cut into 1/2-inch cubes
half cup frozen peas
2 teaspoons honey

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H

Place garlic and ginger in a blender or meals processor; puree until easy.
Heat vegetable oil in a large saucepan over medium warmness; cook dinner and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil till spices alternate colour and emerge as aromatic, 1 to two minutes. Add onion and half of teaspoon salt; cook and stir till onion has softened, about 5 mins.
Stir garlic-ginger puree and green chile pepper into onion mixture; prepare dinner and stir till chile pepper is gentle, 1 to 2 mins greater. Stir in tomatoes. If combination turns into too thick, add water. Season with chili powder and cumin. Remove tomato mixture from warmth and allow to cool for a couple of minutes.
Transfer combination to the blender or meals processor; puree until clean. Pour sauce right into a saucepan and add butter and fenugreek.
Bring sauce to a simmer over medium heat and stir in potatoes. Simmer until potatoes are almost soft, 10 to 15 minutes; add paneer and frozen peas. Continue to simmer till potatoes and peas are soft, approximately 5 minutes extra. Stir in honey and final 1 teaspoon salt.

Notes :

Cook's Notes:
There isn't any smooth substitute for paneer cheese. Paneer is a dense cheese with a diffused taste and a completely unique texture. If it cannot be located, attempt to pick out up a package of firm Mexican queso blanco. Otherwise, miss the cheese to make aloo matar, or potatoes and peas.
If inexperienced cardamom pods are not available, then upload ½ teaspoon cardamom powder in the course of the very last cooking section.
If kasoori methi (dried fenugreek leaves) can't be determined, then leave out it completely.
Reynolds® Aluminum foil can be used to preserve food moist, cook dinner it frivolously, and make easy-up simpler.

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