Aloo-Mutter-Paneer (6 servings)


Potato ½ kg tsp

Paneer  200 g

Shelled peas 1 cup

Onion  3 (medium-sized)

Tomato 3 (Indian size big)

Ginger-Garlic paste 1 tbsp

Amchur 1 tsp or 2 scales of tamarind (soaked)

Chilli powder 1½ tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Garam masala powder 1 tsp

Salt  1 ¼ tsp or to taste

Oil  2 tbsp

Finely diced coriander leaves  2 or 3 tbsp


  • Peel the potatoes and after washing cube them into 1″ pieces.
  • Cube paneer also into 1″ pieces.
  • Make make a paste of onion in the blender along with tamarind. (In case of preference for amchur skip tamarind and add amchur along with the other spices).
  • Puree the tomatoes and set aside.
  • Heat oil in a wok and let the cumin seeds splutter. Add the onion paste, ginger-garlic paste and saute till the raw smell is gone. Keeping a low flame add all the spices (except garam masala powder)and salt. Saute for a minute or two and add tomato puree.
  • When the mix thickens and starts giving out oil, add potatoes and pressure cook for one whistle.
  • When the cooker is ready to be opened, add paneer pieces and shelled peas and cook for minute or two till the peas are done.
  • Add garam masala powder and cook for another minute.
  • Garnish with coriander leaves and serve hot.

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