Zutaten für Aloo Matar Paneer Optional
- 2 medium potatoes
- 1 cup frozen peas
- 200g paneer
- 2 tablespoons vegetable oil
- 1 medium onion
- 1 inch fresh ginger
- 2 cloves garlic
- 1-2 green chili peppers
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 cup water
- 2 tablespoons fresh cilantro
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Zubereitung von Aloo Matar Paneer Optional
- Heat 2 tablespoons of vegetable oil in a pressure cooker (or a large pot with a lid).
- Add 1 medium onion, chopped, and sauté over medium heat until lightly browned (about 5 minutes), stirring frequently.
- Add 2 cloves garlic and 1 inch ginger, minced, and sauté for another minute until fragrant.
- Add 1 (28 ounce) can crushed tomatoes, 1-2 green chilies, finely chopped (adjust to your spice preference), and cook for 3-5 minutes, stirring occasionally.
- Stir in 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon red chili powder (adjust to taste), and 1/2 teaspoon garam masala. Cook for 30 seconds, stirring constantly.
- Add 2 medium potatoes, peeled and cubed, and 1 cup frozen peas. Stir well to combine.
- Add 1 cup of water, stir, and bring to a boil.
- **If using a pressure cooker:** Close the lid and cook for 1 whistle. Allow pressure to release naturally, then carefully open the lid. **If using a pot:** Cover and simmer for 10-15 minutes, stirring occasionally to prevent sticking.
- (Optional) If using paneer, add 200g of paneer, cubed, during the last 5 minutes of cooking.
- Garnish with 2 tablespoons of fresh cilantro, chopped.
- Serve hot with basmati rice, roti, and cucumber raita. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
24g
Fat
3g
Carbs
14g
