Aloo Matar Paneer Optional Recipe

Ingredients for Aloo Matar Paneer Optional

• 2 medium potatoes, peeled and cubed
• 1 cup frozen peas
• Paneer Cheese
• Vegetable Oil
• 1 medium onion, chopped
• Fresh Ginger
• Garlic Cloves
• Green Chili Pepper
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon salt
• Turmeric Powder
• Ground Black Pepper
• 1/2 teaspoon paprika
• Red Chili Powder
• 1/2 teaspoon garam masala
• 1 cup water
• 2 tablespoons fresh cilantro, chopped

How to Make Aloo Matar Paneer Optional

1. Heat 2 tablespoons of vegetable oil in a pressure cooker (or a large pot with a lid).
2. Add 1 medium onion, chopped, and sauté over medium heat until lightly browned (about 5 minutes), stirring frequently.
3. Add 2 cloves garlic and 1 inch ginger, minced, and sauté for another minute until fragrant.
4. 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.
5. 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.
6. Add 2 medium potatoes, peeled and cubed, and 1 cup frozen peas. Stir well to combine.
7. Add 1 cup of water, stir, and bring to a boil.
8. **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.
9. (Optional) If using paneer, add 200g of paneer, cubed, during the last 5 minutes of cooking.
10. Garnish with 2 tablespoons of fresh cilantro, chopped.
11. Serve hot with basmati rice, roti, and cucumber raita. Enjoy!