Easiest Way to Make Aloo Matar Keema Food Fusion

Aloo Matar Paneer (Simmered Potatoes With Peas And Paneer)

I've had a close family wedding and so keema/kima, as we call it in bengali, is a staple curry in many bangladeshi and pakistani households.

Recipe Summary Aloo Matar Paneer (Simmered Potatoes With Peas And Paneer)

A savory and aromatic blend of simmered potatoes, peas, and paneer cheese. Use it as a side to your favorite Indian dish or serve it as the main course in an exotic vegetarian meal.

Ingredients | Aloo Matar Keema Food Fusion

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 ½ teaspoons salt, divided

1 green chile pepper, cut into matchsticks

2 tomatoes, diced

½ 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

½ pound paneer, cut into 1/2-inch cubes

½ cup frozen peas

2 teaspoons honey

Directions

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.

Cook's Notes:

There is no easy substitute for paneer cheese. Paneer is a dense cheese with a subtle flavor and a unique texture. If it cannot be found, try to pick up a package of firm Mexican queso blanco. Otherwise, omit the cheese to make aloo matar, or potatoes and peas.

If green cardamom pods are not available, then add ½ teaspoon cardamom powder during the final cooking phase.

If kasoori methi (dried fenugreek leaves) cannot be found, then omit it entirely.

Info | Aloo Matar Keema Food Fusion

prep: 25 mins cook: 35 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Aloo Matar Paneer (Simmered Potatoes With Peas And Paneer)

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