The the main ingredients being  potato, peas and paneer makes this gravy a delicious and a healthy choice for chapathi or parathas. 

Serves -1.

Best Time to have?

As lunch or dinner.

How to make Aloo Matar Paneer Curry?


  • Onion – 1 small.
  • Garlic – 2 cloves
  • Ginger – 2 tsp.
  • Green chili – 1
  • Peas/ matter, unshelled – ¼ cup
  • Paneer – 30g.
  • Potato – 30g(1/2 small potato).
  • Tomato – 1 small.
  • Coriander seeds – 1/8 tsp.
  • Cumin seeds- 1/8 tsp.
  • Oil/ghee – 3 tsp. (choose ghee if you are health conscious)
  • Salt – as per your taste
  • Chili powder – 1/8 tsp.
  • Turmeric powder – ¼ tsp
  • Garam masala – 1/8 tsp.
  • Bay leaf – 1.
  • Coriander leaves chopped – 1 spring for flavor, garnish.


  1. Chop the onion finely and paneer into cubes. Grind ginger garlic and chili into a paste.
  2. Make puree out of the tomato.
  3. Roast the coriander seeds and cumin seeds in a pan for 2 min, let it cool and grind it into a powder.
  4. Peel the potato and cut them into small cubes.
  5. Heat a tsp of oil and fry the paneer till light golden brown
  6. Heat the remaining oil and fry the onion till cooked (can be a 1 tsp of water).
  7. On low flame, add the ginger-garlic-chili paste and fry for few minutes until the raw smells goes away. Add the salt and other spices and fry for 2 min.
  8. Add tomato puree and fry till oil separates.
  9. Add peas, potato and bay leaf and cook for 5 mins on slow fire.
  10. Add ¾ cup of water and cover and cook on low heat for about 10 min.
  11. Add the fried paneer and cook for 5 min or till the vegetable is tender and the gravy is medium thick.
  12. Once cooked add sprinkle of coriander leaves and close the flame

Enjoy the gravy with parathas or with chapathi.😀