aloo matar paneer (simmered potatoes with peas and paneer)

Ingredients

• Servings: 4
• 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 1/2 teaspoons salt, divided
• 1 green chile pepper, cut into matchsticks
• 2 tomatoes, diced
• 1/2 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
• 1/2 pound paneer, cut into 1/2-inch cubes
• 1/2 cup frozen peas
• 2 teaspoons honey

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• 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.