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Saatvik Aloo matar paneer

 

My mother in law is a master in making saatvik  dishes.  She rarely takes the food which cointains onion and garlic. Even she never uses more spices in her dishes. Only with salt, turmeric , chilli powder and tomatoes she makes excellent dishes.

 

 

I rarely make saatvik dishes at home . Though there are many odiya dishes which can be prepared without adding any onion and garlic, but I personally never like the saatvik dishes. After marriage I got a chance to have excellent saatvik dishes. And loved them a lot. Nowadys i am often preparing saveet dishes to impress my MIL. But anyway she also loves those dishes.

 

We all very well know about matar paneer. The combination of matar and paneer is simply awesome. I can say that this is the first dish I learn from my yonger sis-in-law ,  adding potatoes to the matar paneer recipe.  I never knew that bay leaf also grinded with spices to maing curry. So here I am sharing my family’s authenic recipe with my viewers. Hope you will like it a lot.

 


Print Recipe
Saatvik Aloo matar paneer
Cuisine indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
person
Ingredients
To be grinded together
for tempering ::
Cuisine indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
person
Ingredients
To be grinded together
for tempering ::
Instructions
  1. First of all heat oil in a pan, fry the paneer pieces to golden in colour and set aside.
  2. Take out the oil, keeping a tbsp in the pan.
  3. Add potato pieces ,with a little salt soute it.
  4. Cover the pan with a lid. stir occasionally.
  5. Fry them till the brown spot appear on the pieces . Set aside in a bowl.
  6. Grind the masala listed under ‘grind together’ using a little water into a fine paste.
  7. Make puree out of tomatoes, set aside.
  8. Now take 2 tbsp of oil in another pan.
  9. Fry the prepared paste by stirring continuously.
  10. When masala leaves sides of the pan add tomato puree and continue frying.
  11. Add salt and turmeric powder and fry for another few minutes.
  12. When raw smell of tomatoes gone add chilli powder and mix well
  13. Add fried potatoes , mix well with the masala.
  14. After 2 minutes add 1 & 1/2 cups of water .
  15. Cover the pan when water boils. Let it cook for 10 minutes.
  16. Check when potatoes are almost cooked add paneer pieces and sugar,Boil for a minute more.
  17. In a tadka pan heat oil, add cumin seeds.
  18. Add tej patta when seeds stop spluttering.
  19. Add this tadka to the prepared gravy. Cover it immediately.
  20. After a minute or two ,the curry can be served with paratha or luchi or chapaties.
  21. Enjoy !!!
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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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