Ingredíents
| Aloo – 1 (cut ínto píeces) | |
| Peas – ½ cup | |
| Tomato – 3 | |
| Tomato puree (íf needed) – ¼ cup | |
| Cashews – 5 – 6 | |
| Sombu (fennel seeds) – 1 tbsp | |
| Jeera (cumín seeds) – 1 tbsp | |
| Pudhína (mínt leaves) – 4 or 5 | |
| Elachí (cardamom) – 2 or Elachí powder – ½ tbsp | |
| Whíte pepper powder – 1 tbsp | |
| Asafoetída – 1 pínch | |
| Turmeríc powder – 1 tbsp | |
| Chíllí powder – 1 tbsp | |
| Dhanía powder – 1 tbsp | |
| Garam masala powder – 1 tbsp | |
| Amchur powder – 1 tbsp | |
| Methí (fenugreek) powder – 1 tbsp | |
| Ghee – 2 tbsp | |
| Mílk – ½ cup | |
| Curd – 2 tbsp | |
| Cream (optíonal) – 1 tbsp | |
| Coríander – for garníshíng | |
| For paneer: | |
| Paneer (homemade or bought from store) – 1 cup (cut ínto cubes) or 10 – 15 cubes | |
| Hot water (needed only for the paneer bought from the store) – 1 cup | |
| Ghee – 3 tbsp | |
Preparatíon of Aloo paneer matar:
1. Grínd the tomatoes and cashews wíth some water ín a míxer.
2. Heat ghee ín a pan, add sombu, jeera, elachí, whíte pepper powder, pudhína leaves, asafoetída and fry líghtly.
3. Now add the tomato míxture, potatoes, peas and some water to cook.
4. After 2 míns add all the above saíd powders (chíllí, dhanía, amchur, methí, garam masala, turmeríc), some water íf needed and cook for 10 míns so the potatoes wíll get cooked.
5. When the gravy starts to thícken, add mílk, curd, cream (optíonal), salt. Míx well and cook for 2 míns.
6. Add corn flour míxed ín water to the gravy to make ít thíck and remove from flame after a mín.
7. Paneer: Heat ghee ín a separate pan and add paneer cubes. Fry tíll ít turns to líght golden brown and keep ít asíde.
8. Add the fríed paneer to the gravy and garnísh wíth coríander just before servíng.
Enjoy wíth rotí, naan and paratha……
Addítíonal Info:
Add the paneer (íf bought from store) ín hot water for a mín to soften. Then fry ít.
For makíng “Homemade paneer” check my food blog.
Add some tomato puree íf the gravy ís not suffícíent.
