Aloo Matar Paneer is a delicious change from the simple recipe of Aloo Matar. It is easy, flavorful, and tangy. It can be made in under 20 minutes (in Instant Pot or on the Stove-Top). It is made by adding aloo (potatoes), paneer, peas in onion-tomato masala with some spices.
Aloo Matar Paneer is one of the easiest Paneer/Tofu
This is one of the recipes you can make in Instant Pot and on the Stove-Top. If in a hurry, I prefer making it in the Instant Pot. Though my personal favorite is making in the stove-top. As I like adding shallow fried potatoes and paneer in the curry.
The post contains Helpful Tips & Tricks to make Aloo Matar Paneer. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card or click Recipe Card from the Table of Contents below.
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⭐WHAT IS ALOO MATAR PANEER?
There are so many curries available that are delicious, flavorful, and tangy. But not all can be made in under 20 minutes. This is one of those easy recipes and takes hardly any time to prepare. So you can enjoy the flavor of curry without spending much time cooking.
You can add shallow fried potatoes and paneer to make it even more delectable. You can make it in the Instant Pot or on the stove-top. Aloo Matar Paneer goes great with parantha, roti (or chapatti), naan, or rice. My personal favorite is with Lachha Paratha. As crispiness of parantha pairs perfectly with this creamy & rich curry.
🥘INGREDIENTS & SUBSTITUTIONS
- PANEER: You can use Homemade Paneer as well as store-bought Paneer. You can get Paneer from any Indian Stores like Patel Brothers or from Costco.
- PEAS: I have added around 2 cups of frozen peas in the curry. You can use fresh or frozen peas in the curry.
- POTATOES: You can use baby potatoes cut in half or any other potato cut in bite-sized peices.
- INDIAN MASALA: You can use Frozen Indian Masala or you can also make from scratch. Curry will taste so much better when the masala is made from scratch.
- SPICES: Indian food is incomplete without some aromatic spices. So add all the spices in the prepared Indian Masala (or Tadka) and saute for a few minutes.
- CREAM: You can also add some cream, or yogurt, or cashew paste for the creamy flavor in the curry. Or you can also add crumbled paneer.
- GARNISH: Lastly, garnish with some chopped cilantro and sprinkle some lemon juice and serve,
See the recipe card for quantities.
🔪HOW TO MAKE ALOO MATAR PANEER
Check the recipe card below for the full recipe, but you refer here for step-by-step photo instructions.
- Boil the Potatoes and cut it into bite-sized pieces. Add oil in the pan. Shallow-fry potatoes and paneer until golden brown in color.
- Add tomatoes, ginger, green chili, and garlic in a blender jar. Blend it until pureed and smooth.
- Add oil in the pan. When oil is hot add onions and cook for 2-3 minutes or until they start to change the color.
- Next add the pureed tomatoes. Cook for 3-5 minutes or until oil starts to change the color.
- Add spices (garam masala powder, roasted cumin powder, coriander powder, red chili powder, mango/amchur powder, and Kashmiri Red Chili Powder) and cook for 1-2 minutes.
- Then add shallow fried potatoes, paneer, and peas along with water. Cook for few minutes until you get desired consistency.
- Add cream (or yogurt, or cashew paste) and cook for 2-3 minutes.
- Lastly add Kasuri Methi and garnish with cilantro.
🔪HOW TO MAKE ALOO MATAR PANEER IN AN INSTANT POT
Blend tomatoes, ginger, garlic, and green chili in the blender until pureed and smooth. Add oil to the instant pot and saute onion for 2-3 minutes. When the onion changes color, add pureed tomatoes and cook for 3-5 minutes or until oil starts to separate. Add spices and cook for 1-2 minutes. Then add paneer, potatoes, peas, and water. Close the lid and pressure cook for 3 minutes. When the timer beeps, NPR for 5 minutes and then do Quick Release.
Open the lid and add cream, Kasuri Methi, and cilantro. Cook for 1-2 minutes or until you get desired consistency.
💭PRO TIPS
- Shallow fry paneer and boiled potatoes. This will make the curry more flavorful.
- When blending tomatoes, you add diced tomatoes that will bring the nice color to the curry. You can also add Tomato Puree.
- Cut Paneer and potatoes in equal-sized peices for even cooking.
- When adding frozen peas, first soak them in water.
- When making in Instant Pot you add raw potatoes directly in Instant Pot while boiling. Or you can shallow fry them and keep them aside. When the curry is pressure cooked, add the fried potatoes and simmer for 3-5 minutes.
- For creamy flavor you can add cream, or yogurt, or cashew paste. When you add yogurt, make sure to simmer for 2-3 minutes. You can also add crumbled paneer.
👪SERVING SUGGESTIONS
You can serve this Aloo Matar Paneer with Naan or Roti or steamed rice.
STORAGE
If you have some leftover Aloo Matar Paneer, you can store it in a refrigerator or a freezer. You can keep it in the fridge for 3-5 days. And in the freezer for up to 1-2 months. When re-using, just warm it or boil in a microwave or stove-top and eat it with rice or naan.
📖FREQUENTLY ASKED QUESTIONS
You can use Tofu instead of Paneer for a vegan alternative. Just grill or air fry the tofu pieces before adding them to the curry.
Yes, Aloo Matar Paneer is a gluten-free curry.
Yes, you can use frozen peas in the curry. Just soak the frozen peas in water for 15-20 minutes before adding them to the curry.
Yes, you can make it without onion and garlic. Follow the same steps and skip onion and garlic.
🥗OTHER CURRY RECIPES
📖 RECIPE CARD
Aloo Matar Paneer
Equipment
Ingredients
- 1 cup Paneer cut in bite size pieces
- 1 cup Potatoes boiled
- 1 cup Peas
- 1 medium Onion chopped
- 1 medium Tomatoes cut in big chunks
- ½ cup Diced Tomatoes or Tomato Puree
- 1 tablespoon Ginger
- 2-3 cloves Garlic
- 4 tablespoon Oil
- 1 teaspoon Cumin Seeds or Roasted Cumin Powder
- 1 tablespoon Garam Masala Powder
- ½ tablespoon Coriander Powder
- ½ teaspoon Amchur/ Mango Powder
- ½ teaspoon Kashmiri Red Chilli Powder
- Red Chili Powder (as per taste)
- 1 Green Chilies chopped (optional)
- Salt
- ½ teaspoon Kasuri Methi
- 1 cup Water
- 2 tablespoon Cream or Yogurt or Cashew Paste
- Cilantro to garnish
Instructions
How to make in Instant Pot:
- In a blender add tomatoes (fresh & diced), ginger, green chili, and garlic. Blend it smooth and pureed.
- Press Saute and add oil in the Instant Pot.
- Once hot, add chopped onions to it. When onions start to change the color, add pureed tomatoes and cook for 3-5 minutes or until oil starts to separate.
- Add spices (garam masala, red chili powder, coriander powder, amchur powder, and Kashmiri Red Chili Powder) and saute for 1-2 minutes.
- Add water, paneer, potatoes, peas, and salt. Close lid and pressure cook for 3 minutes. Once the timer beeps, let the pressure release naturally (NPR) for 5 minutes and then do Quick Release. (Note: You can also add shallow-fried potatoes and paneer. When using shallow fried paneer: add paneer when pressure cooking with peas & water).
- When the pressure is released and the vent goes down, open the lid. (Note: When using shallow fried potatoes: add when curry is pressure cooked, add the fried potatoes and simmer for 1-2 minutes).
- Add cream/yogurt/cashew paste, Kasuri Methi, and Cilantro. Cook for 1-2 minutes and serve with Naan or Rice.
How to Make on Stove-Top:
- Add 2 tablespoon of Oil to the pan. When oil is hot, add boiled potatoes and paneer. Fry until all the sides are golden in color. Remove potatoes and paneer from the pan and keep them aside.
- Add tomatoes (fresh & diced), ginger, green chili, and garlic in a blender. Blend it smooth and pureed.
- In a pan add oil. When oil is hot add onions and cook for 2-3 minutes or until they start to change the color.
- Add pureed tomatoes for 3-5 minutes or until oil starts to separate.
- Add spices (garam masala, red chili powder, coriander powder, amchur powder, and Kashmiri Red Chili Powder) and saute for 1-2 minutes.
- Add fried paneer, peas, fried potatoes, water, and salt to the pot and cover it with the lid. Let it cook for 10-15 minutes or until you get desired consistency.
- Add cream/yogurt/cashew paste, Kasuri Methi, and Cilantro. Cook for 1-2 minutes and serve with Naan or Rice.
Video
Notes
- Shallow fry paneer and boiled potatoes. This will make the curry more flavorful.
- When blending tomatoes, you add diced tomatoes that will bring a nice color to the curry. You can also add Tomato Puree.
- Cut Paneer and potatoes into equal-sized pieces for even cooking.
- When adding frozen peas, first soak them in water.
- When making in an Instant Pot you add raw potatoes directly in Instant Pot while boiling. Or you can shallow fry them and keep them aside. When the curry is pressure-cooked, add the fried potatoes and simmer for 3-5 minutes.
- For creamy flavor, you can add cream, yogurt, or cashew paste. When you add yogurt, make sure to simmer for 2-3 minutes. You can also add crumbled paneer.
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