CHATPATE ALOO MATAR PANEER / ALOO-MATAR-PANEER KI TASTY SABZI/NO ONION-GARLIC ALOO KI SABZI
Every bite of this ALOO-MATAR-PANEER ki sabzi feels divine when we eat it with poori or paratha. This no-onion sabzi has a curd-based gravy. Tomatoes, curd, and various spices including chaat masala and lemon juice make this sabzi tangy and spicy and that is why I call it Aloo Ki Chatpati Sabzi.
This sabzi boasts exceptional flavor and its appeal is significantly enhanced when paired with CHEESY MASALA POORI. Aloo, or potato, is the primary ingredient, while matar and paneer provide complementary accents. This sabzi is one of the most renowned dishes in Indian cuisine. It is commonly consumed in homes, offered at temples, and served during celebratory meals.
Prep Time – 10 minutes
Cook Time – 20 minutes
Course – Main Cuisine – North India
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Aloo/Potatoes – 6-8 (medium sized )
• Matar/Green peas – 1/2 cup
• Paneer/Cottage Cheese – 125 g
• Tomatoes – 2 large
• Ginger paste – 1 tsp
• Curd/Dahi – 4 tbsp
• Cashews – 6-8
• Water – 2-3 cups
• Cooking oil – 2 tbsp
• Lemon juice – 2 tbsp
● SPICES REQUIRED
• Jeera/ Cumin – 2 tsp
• Coriander/Dhania powder – 2 tsp
• Chaat masala – 2 tsp
• Red chilly powder – 1 tsp
• Degi/Kashmiri mirch powder – 1 tsp
• Haldi/Turmeric powder – 1/2 tsp
• Hing/asafoetida powder – 1/2 tsp
• Garam masala – 1/2 tsp
● INGREDIENTS FOR GARNISHING
• Grated paneer – 2-3 tbsp
• Fresh coriander leaves – 2-3 tsp
● PREPARATIONS TO BE DONE
1 – Boil potatoes in a pressure cooker up to 2-3 whistles. When boiled, peel them and crush them slightly
2 – Boil matar/green peas until they get softened. ☆plz don’t throw leftover matar water, use it in the gravy
3 – Cut paneer into small cubes
4 – Soak cashews and blend them with dahi(curd) to make a purée. Keep it aside to use in the gravy
● HOW TO MAKE CHATPATE ALOO-MATAR-PANEER
1- Heat oil in a kadahi and add cumin/jeera. Allow them to crackle
2- Add ginger paste and roast it for a few seconds
3- Add powdered spices like haldi, red chilly powder, degi mirch powder, dhania powder, and roast them in the oil
4- Add chopped tomatoes and roast them by crushing with a spatula until the masala leaves oil
5- Add blended dahi and cashews purée. Combine well by stirring. Within a few seconds, the oil will be separated from the masala
6- Add 2 cups of water and allow to boil for 5 minutes to make the gravy
7- Slightly mash the boiled potatoes and add to the gravy. Allow to boil the sabzi for 2-3 minutes. Potatoes will absorb all the flavors
8- Next, add boiled peas/matar and allow them to cook in aloo curry for 2-3 minutes
9- Next, add paneer(cottage cheese cubes) to the aloo matar curry. Allow to boil the sabzi for 2-3 minutes.
10- It took 15 minutes to cook sabzi to perfection. Sabzi will become a little thick when it is cooked. Add lemon juice, chaat masala, and fresh coriander leaves. combine them well with the sabzi
11- Garnish the tasty Aloo-Matar-Paneer ki Chatpati Sabzi with grated paneer and coriander leaves
12- Serve the superbly yummy sabzi with CHEESY MASALA POORI
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