Another simple, rustic recipe, straight from the Punjabi heartland, this recipe is also courtesy of my helper R. According to her, this version is what is made in weddings in her village and is a super yummy dish which goes very well with any Indian flatbread. A version of this recipe was what I also made when I cooked a non-South Indian dish for the first time. This recipe was taught to me by a neighbour.
Aloo Matar Paneer
- 2 medium-sized potatoes, peeled and chopped
- 1 cup frozen green peas
- 1/2 pack frozen paneer, refreshed in a pan with hot water for 30 minutes
- 2 medium-sized onions, chopped roughly
- 4 medium-sized tomatoes, chopped roughly
- 1-inch piece of ginger, chopped roughly
- 8-10 cloves of garlic
- 2 tbsps oil (I use a canola-olive blend)
- 2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 2 tsp coriander seeds powder
- 2 tsp red chilli powder
- 2 dried red chillies
- 2 tsp cumin seed powder
- a handful of cashew nuts
- 1 tsp garam masala powder
- Salt to taste
- Coriander leaves to garnish
- Pour hot water over the cashew nuts in a dish and keep aside for 30 minutes till the nuts are soft.
- Grind together onion, tomatoes, ginger, dried red chillies, garlic and cashew nuts and keep aside. Try not to use any water to make the paste and keep the paste smooth.
- Chop the potatoes into 1-inch pieces and wash and keep aside.
- Heat oil in a pan and add cumin seeds and saute for a few seconds.
- Add the ground tomato-onion paste and saute till it is browned. Keep stirring so it does not burn. Keep stirring till the oil starts leaving the pan.
- Add the dry spices now – salt, turmeric powder, red chilli powder, coriander powder and cumin powder and stir well.
- Next, add potatoes and mix well.
- Add around a quarter cup of water and mix well and cover and cook till the potatoes are almost done.
- Now add the frozen green peas and mix. Cover and cook till the vegetables are done.
- If the gravy appears to be thick, add some water to thin it.
- Now add the paneer pieces and sprinkle the garam masala powder and let it simmer for five minutes.
- Remove from the flame, garnish with coriander leaves and serve hot with any rotis or Indian flatbread.