- 4 cloves garlic
- 1 (1 inch) piece fresh ginger
- 2 tablespoons vegetable oil
- 2 bay leaves
- 1 (1 inch) piece cinnamon stick
- 1 teaspoon coriander seeds
- 6 whole black peppercorns
- 4 pods green cardamom
- 4 whole cloves
- 1 large onion, minced
- 1 1/2 teaspoons salt, divided
- 1 green chile pepper, cut into matchsticks
- 2 tomatoes, diced
- 1/2 cup water, if needed (optional)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 tablespoons butter
- 1 teaspoon ground fenugreek (menthi powder)
- 1 russet potato, cut into 1/2-inch cubes
- 1/2 pound paneer, cut into 1/2-inch cubes
- 1/2 cup frozen peas
- 2 teaspoons honey
- Place garlic and ginger in a blender or food processor; puree until smooth.
- Heat vegetable oil in a large saucepan over medium heat; cook and stir bay leaves, cinnamon stick, coriander seeds, peppercorns, cardamom pods, and cloves in hot oil until spices change color and become fragrant, 1 to 2 minutes. Add onion and 1/2 teaspoon salt; cook and stir until onion has softened, about 5 minutes.
- Stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender, 1 to 2 minutes more. Stir in tomatoes. If mixture becomes too thick, add water. Season with chili powder and cumin. Remove tomato mixture from heat and allow to cool for a few minutes.
- Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek.
- Bring sauce to a simmer over medium heat and stir in potatoes. Simmer until potatoes are nearly tender, 10 to 15 minutes; add paneer and frozen peas. Continue to simmer until potatoes and peas are tender, about 5 minutes more. Stir in honey and remaining 1 teaspoon salt.
04/30/2018
recipepes.com
Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
