Clare's Aloo Matar Paneer




45 mins






3 tbsp Oil
1 tbsp Cumin (Jeera) seeds
1 Red Onion chopped
1 tsp Garlic and Ginger paste
1 tsp Salt
½ tsp Turmeric
1 Chilli (or to taste)
½ tsp Garam Masala
1 tin Chopped Tomato
½ tsp Red Chilli Powder
200g Paneer (lightly fried)
1-2 Potatoes peeled and cut into cubes
½ cup Peas
½ cup Water

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Step 1

Pour the oil into a pan on medium heat. When ready place 1 or 2 Cumin seeds in the pan, if they start to sizzle the pan is hot enough. Add the tablespoon of Cumin and allow to fry briefly before mixing in the onions. Fry for 2-3 minutes before putting in the Garlic and Ginger paste. Mix well.

Step 2

After frying for another 2-3 minutes add the tsp of Salt, Turmeric, Chilli and Garam Masala. Mix until the vibrant colours infuse and become a consistent colour. Now pour in the tin of Tomato.

Step 3

Turn the heat down to low and allow to simmer for 5 minutes, stirring occasionally. There should be a gentle but consistent bubbling from the oil in the pan. Mix in the Red Chilli Powder and allow to simmer for another 4-5 minutes.

Step 4

Add the Paneer, Potatoes and Peas. Mix until everything is well coated and then pour in the water.

Step 5

Let this simmer on medium heat for up to 30 minutes or until the potatoes are completely cooked.

Step 6

Garnish with coriander.