In a sauté pan, Add in 5 tbsp of Oil.
Add in Mustard seeds and let it splutter. Once it splutters add in the Cumin seeds.
Now Drop in the diced potatoes and Sauté it till its slightly cooked. Once its turns golden, Add in all the spices and sauté the potatoes well for 2 -3 mins.
Add in half glass of water and salt into the pan and let the potatoes cook for a while.
Add the finely chopped Palak/Spinach and Mix well. Cook them together for 5 -10 mins.
Aloo Palak is now ready!
Ingredients
Directions
In a sauté pan, Add in 5 tbsp of Oil.
Add in Mustard seeds and let it splutter. Once it splutters add in the Cumin seeds.
Now Drop in the diced potatoes and Sauté it till its slightly cooked. Once its turns golden, Add in all the spices and sauté the potatoes well for 2 -3 mins.
Add in half glass of water and salt into the pan and let the potatoes cook for a while.
Add the finely chopped Palak/Spinach and Mix well. Cook them together for 5 -10 mins.
Aloo Palak is now ready!
Notes
Main Ingredients
- Oil: Used for sautéing and providing a base for the curry.
- Mustard Seeds: Adds a distinctive flavor; spluttered in oil for tempering.
- Cumin Seeds: Another tempering spice, contributing to the overall aroma of the dish.
- Potato (diced): Provides a hearty and substantial element to the curry.
- Chilli Powder: Adds heat and spiciness to the dish.
- Coriander Powder: Enhances the flavor with its aromatic and citrusy notes.
- Palak/Spinach: The main vegetable component, contributing vibrant color and nutritional value.
- Turmeric Powder: Imparts a warm color and mild flavor to the curry.
- Salt: To season the dish according to taste.
- Water: Used for cooking the potatoes and creating the desired consistency of the curry.
FAQs
- Q: Can I use frozen spinach for this recipe?
A: Yes, you can use frozen spinach as a convenient alternative, but ensure it’s properly thawed and excess water is drained before using. - Q: Is it necessary to finely chop the spinach?
A: It’s not necessary, but finely chopped or pureed spinach enhances the texture and helps it blend well with the potatoes. - Q: Can I adjust the spice level to my preference?
A: Absolutely! Feel free to adjust the amount of chili powder and other spices according to your taste preferences. - Q: How long does it take for the potatoes to cook completely?
A: Cooking time can vary, but diced potatoes usually take around 15-20 minutes. Ensure they are fork-tender before proceeding to the next step. - Q: Can I make Aloo Palak in advance?
A: Yes, you can make it in advance and reheat it before serving. Add a splash of water during reheating to maintain the desired consistency. - Q: Can I use ghee instead of oil for sautéing?
A: Yes, you can use ghee for added flavor, but oil works well too. - Q: Can I skip the mustard seeds in the tempering?
A: While mustard seeds add a distinct flavor, you can skip them if you don’t have them; the dish will still be flavorful. - Q: Can Aloo Palak be frozen?
A: Yes, Aloo Palak can be frozen. Allow it to cool completely before transferring to a freezer-safe container. Thaw and reheat when ready to serve.
Recipe Suggestions
Have you tried this recipe?
Mention us @satyamskitchen and tag #satyamskitchenrecipes
]]>Blend the Coconut, 4 cloves of garlic, 4 Red Dried Chillies, and 2 tsp of Tamarind pulp into a Semi- liquid paste.
In a heated pan, Pour in half glass of water.
Separate the stems from the Red Spinach Bunch and roughly chop it.
Add in the Roughly chopped stem in the boiling water and cook until it's half cooked.
Add the Finely chopped Red spinach leaves and half glass water. Cook this for 2-3 mins.
Add in 1/2 tsp Salt( as per taste) and the Blended Masala into the spinach. Mix this well and cook it for about 10-12 mins.
Once the curry is cooked well, It's time to serve it with Garlic tempering.
Add 4 Finely sliced Garlic cloves into Hot oil and saute till golden brown
Ingredients
Directions
Blend the Coconut, 4 cloves of garlic, 4 Red Dried Chillies, and 2 tsp of Tamarind pulp into a Semi- liquid paste.
In a heated pan, Pour in half glass of water.
Separate the stems from the Red Spinach Bunch and roughly chop it.
Add in the Roughly chopped stem in the boiling water and cook until it's half cooked.
Add the Finely chopped Red spinach leaves and half glass water. Cook this for 2-3 mins.
Add in 1/2 tsp Salt( as per taste) and the Blended Masala into the spinach. Mix this well and cook it for about 10-12 mins.
Once the curry is cooked well, It's time to serve it with Garlic tempering.
Add 4 Finely sliced Garlic cloves into Hot oil and saute till golden brown
Notes
Clean 2 - 3 Bunch of Palak Leaves.
Soak the Cleaned Palak in hot water for 2-3 mins.
Blend the Soaked Palak along with 4 Garlic cloves, 3/4 inch of ginger, and 3 Green chilies.
Add 1 tbsp of oil and 2 tbsp of butter into a heated pan.
Roast the Spices - Cumin, Star Anise, Cardamom, Pepper, Cinnamon Stick, and Bay leaf.
Now add the chopped Onions and 2 chopped Garlic cloves and saute it till onions turn golden.
Add the chopped tomatoes into the mixture and cook it till it's mushy.
Mix the mixture well along with Turmeric powder, Chilli powder, and Blended Palak paste.
Add in Half glass of water and let it cook in sim for 5 mins
Add in salt to taste and Paneer cubes and let it cook for another 5- 10 mins.
Once cooked, Drizzle 3-4 Tbsp of Cream and Let it cook for 5 mins. Enjoy the Palak Paneer with your Favourite Bread of your choice or Rice.
Ingredients
Directions
Clean 2 - 3 Bunch of Palak Leaves.
Soak the Cleaned Palak in hot water for 2-3 mins.
Blend the Soaked Palak along with 4 Garlic cloves, 3/4 inch of ginger, and 3 Green chilies.
Add 1 tbsp of oil and 2 tbsp of butter into a heated pan.
Roast the Spices - Cumin, Star Anise, Cardamom, Pepper, Cinnamon Stick, and Bay leaf.
Now add the chopped Onions and 2 chopped Garlic cloves and saute it till onions turn golden.
Add the chopped tomatoes into the mixture and cook it till it's mushy.
Mix the mixture well along with Turmeric powder, Chilli powder, and Blended Palak paste.
Add in Half glass of water and let it cook in sim for 5 mins
Add in salt to taste and Paneer cubes and let it cook for another 5- 10 mins.
Once cooked, Drizzle 3-4 Tbsp of Cream and Let it cook for 5 mins. Enjoy the Palak Paneer with your Favourite Bread of your choice or Rice.
Notes
Clean 2 - 3 Bunch of Palak Leaves.
Soak the Cleaned Palak in hot water for 2-3 mins.
Blend the Soaked Palak along with 4 Garlic cloves, 3/4 inch of ginger, and 3 Green chilies.
Add 2 tbsp of oil into a heated pan.
Roast Cumin in the oil and then add the chopped onions.
Saute the onions till it turns golden. Once the onions turn golden add in Turmeric Powder.
Now add 1 cup of chopped palak and saute it along with the onions till it's slightly cooked.
Add the Blended Palak gravy into the pan and mix the mixture well. Cook the gravy in high flame for 3-4mins.Drizzle 3-4 Tbsp of fresh cream and salt to taste.
Add 3 tbsp of ghee into heated tempering Kadai.
Now add in chopped garlic and dried red chillies and let it cook until garlic turns light golden brown.
Pour the tempering over the cooked Lasooni Palak and Mix it well.
Lasooni Palak is Ready and it time for you to enjoy it with your favorite choice of bread or rice.
Ingredients
Directions
Clean 2 - 3 Bunch of Palak Leaves.
Soak the Cleaned Palak in hot water for 2-3 mins.
Blend the Soaked Palak along with 4 Garlic cloves, 3/4 inch of ginger, and 3 Green chilies.
Add 2 tbsp of oil into a heated pan.
Roast Cumin in the oil and then add the chopped onions.
Saute the onions till it turns golden. Once the onions turn golden add in Turmeric Powder.
Now add 1 cup of chopped palak and saute it along with the onions till it's slightly cooked.
Add the Blended Palak gravy into the pan and mix the mixture well. Cook the gravy in high flame for 3-4mins.Drizzle 3-4 Tbsp of fresh cream and salt to taste.
Add 3 tbsp of ghee into heated tempering Kadai.
Now add in chopped garlic and dried red chillies and let it cook until garlic turns light golden brown.
Pour the tempering over the cooked Lasooni Palak and Mix it well.
Lasooni Palak is Ready and it time for you to enjoy it with your favorite choice of bread or rice.
Notes
Drizzle 4 Tbsp of oil into a heated pan and Roast cashews in them.
Saute Onions till it's golden brown. Once the onions turn golden brown, saute it along with Green chilies, Garlic, and Ginger.
Saute the mixture with Tomatoes till it's soft and mushy. Keep this mixture aside and let it cool. Once it cooled, Blend them together to a smooth paste.
In a heated pan, drizzle 4 Tbsp of Oil. Add the cumin into the oil and let it splutter.
Saute the Mushrooms and Capsicum in the Oil for 3-4 mins. Then add in the spices - Chilli powder, Coriander powder, Turmeric Powder, and Cumin powder and saute it for 2 mins.
Then add the blended paste into it and mix it well along with water and salt.
Cook the gravy till the oil oozes out and till the gravy quantity reduces.
Garnish it with chopped coriander leaves and enjoy it with your favourite Bread/Rice.
Ingredients
Directions
Drizzle 4 Tbsp of oil into a heated pan and Roast cashews in them.
Saute Onions till it's golden brown. Once the onions turn golden brown, saute it along with Green chilies, Garlic, and Ginger.
Saute the mixture with Tomatoes till it's soft and mushy. Keep this mixture aside and let it cool. Once it cooled, Blend them together to a smooth paste.
In a heated pan, drizzle 4 Tbsp of Oil. Add the cumin into the oil and let it splutter.
Saute the Mushrooms and Capsicum in the Oil for 3-4 mins. Then add in the spices - Chilli powder, Coriander powder, Turmeric Powder, and Cumin powder and saute it for 2 mins.
Then add the blended paste into it and mix it well along with water and salt.
Cook the gravy till the oil oozes out and till the gravy quantity reduces.
Garnish it with chopped coriander leaves and enjoy it with your favourite Bread/Rice.
Notes
In a hot pan, add in the oil and add cashews and roast them for a minute.
Add in the roughly chopped/diced onions and saute it until golden brown.
After the onions get golden, add in the chopped ginger, green chilies, and garlic and stir for a minute.
Add in roughly chopped/diced tomatoes and stir it till it's a little mushy. Turn off the flame, let it cool down, then blend to a smooth paste.
In a hot pan, add in the oil and add Jeera/Cumin seeds. After they sizzle, add the finely chopped onions and saute it till it's golden brown.
Add the spices - Red chili powder, Coriander powder, Kasuri methi, Turmeric powder, Garam masala, and salt. Roast them for 2-3 minutes in low flame.
Add the gravy paste blended earlier into the spices and mix it well. Cover the curry until it boils.
Add Peas and Drizzle fresh cream into the curry, mix it well. Simmer it and let it cook until oil oozes out.
Add the Paneer cubes and sprinkle the coriander leaves. Mix them gently so that the Paneer doesn't break. Cook it for 3-4 mins and turn off the flame.
Serve and enjoy hot Mutter Paneer with the Bread of your choice.
Ingredients
Directions
In a hot pan, add in the oil and add cashews and roast them for a minute.
Add in the roughly chopped/diced onions and saute it until golden brown.
After the onions get golden, add in the chopped ginger, green chilies, and garlic and stir for a minute.
Add in roughly chopped/diced tomatoes and stir it till it's a little mushy. Turn off the flame, let it cool down, then blend to a smooth paste.
In a hot pan, add in the oil and add Jeera/Cumin seeds. After they sizzle, add the finely chopped onions and saute it till it's golden brown.
Add the spices - Red chili powder, Coriander powder, Kasuri methi, Turmeric powder, Garam masala, and salt. Roast them for 2-3 minutes in low flame.
Add the gravy paste blended earlier into the spices and mix it well. Cover the curry until it boils.
Add Peas and Drizzle fresh cream into the curry, mix it well. Simmer it and let it cook until oil oozes out.
Add the Paneer cubes and sprinkle the coriander leaves. Mix them gently so that the Paneer doesn't break. Cook it for 3-4 mins and turn off the flame.
Serve and enjoy hot Mutter Paneer with the Bread of your choice.
Notes
Matar Paneer is a delicious and comforting dish that is often served with rice or Indian bread such as naan or roti. It is a great option for vegetarians and vegans as it is a source of protein from peas and paneer.
The dish is a staple in North Indian cuisine and can be made in different ways depending on the region, some use a more tomatoey sauce, some use more cream, some use more spices, etc. It is a very versatile dish and can be adjusted to suit different taste preferences.
Matar Paneer is also a favorite dish for many people because of its taste, texture, and versatility. It can be served as a main course or as a side dish, and it can be enjoyed by people of all ages. It is also a great dish to make in advance, as it tastes even better the next day.
In summary, Matar Paneer is a popular dish in Indian cuisine that is made with green peas and paneer. It is typically made by sautéing onions, ginger, and garlic in oil, and then adding a variety of spices such as cumin, coriander, and turmeric. It is then cooked in a tomato-based sauce and served with rice or Indian bread. It is a staple in North Indian cuisine, a source of protein for vegetarians and vegans, and a versatile dish that can be adjusted to suit different taste preferences.
Tips
- Use fresh green peas for the best flavor and texture.
- Use high-quality paneer for a creamy and smooth texture.
- Sauté the onions, ginger, and garlic until they are golden brown for a deeper flavor.
- Use a variety of spices such as cumin, coriander, and turmeric to add depth and complexity to the dish.
- Use a good quality tomato puree for a rich and thick gravy.
- For a richer and creamier dish, add some heavy cream or yogurt at the end of the cooking process.
- Adjust the level of spiciness to your taste by adding more or less cayenne pepper.
- For a healthier alternative, use low-fat paneer and skip the cream.
- If you want to make it more flavorful, you can add some cashews, almonds, or even some poppy seeds to the gravy.
- Serve Matar Paneer with a side of rice, naan, or roti to soak up the delicious gravy, it’s also great with some steamed basmati rice.
- If you have leftovers, you can reheat them in a pan with a little water to prevent them from drying out.
FAQs
Q: What is Matar Paneer?
A: Matar Paneer is a popular dish in Indian cuisine that is made with green peas and paneer, a type of Indian cottage cheese.
Q: What are the main ingredients in Matar Paneer?
A: The main ingredients in Matar Paneer are green peas and paneer, as well as onions, ginger, garlic, and a variety of spices such as cumin, coriander, and turmeric.
Q: How is Matar Paneer typically served?
A: Matar Paneer is typically served with rice or Indian bread such as naan or roti.
Q: What are some variations of Matar Paneer?
A: Some variations of Matar Paneer include adding cream or yogurt to the dish to add richness and creaminess, or using different types of spices to change the flavor profile.
Q: How long can Matar Paneer be stored in the refrigerator?
A: Matar Paneer can typically be stored in the refrigerator for up to 3 days in an airtight container.
Q: Can Matar Paneer be made in advance?
A: Yes, Matar Paneer can be made in advance and it will taste even better the next day.
Q: Is Matar Paneer a vegetarian dish?
A: Yes, Matar Paneer is a vegetarian dish.
Q: Is Matar Paneer a vegan dish?
A: No, Matar Paneer is not a vegan dish as it contains paneer which is a dairy product.
Drizzle oil into the heated Pan.
Once the oil is heated drizzle mustard seeds onto the pan and let it splutter.
Mix mustard with Cumin and Urad daal into the oil.
Add Onions and saute it till its light brown and golden
Once the onions are lightly brown and golden, saute them with Ginger, Garlic, Chillies and Curry leave for 2-3mins.
Add Turmeric powder and Asafoetida into the mixture and mix it well.
Drop in the cooked and Diced potatoes into the mixture. Add Coriander leaves, water, and salt and cook for 20 mins.
Ingredients
Directions
Drizzle oil into the heated Pan.
Once the oil is heated drizzle mustard seeds onto the pan and let it splutter.
Mix mustard with Cumin and Urad daal into the oil.
Add Onions and saute it till its light brown and golden
Once the onions are lightly brown and golden, saute them with Ginger, Garlic, Chillies and Curry leave for 2-3mins.
Add Turmeric powder and Asafoetida into the mixture and mix it well.
Drop in the cooked and Diced potatoes into the mixture. Add Coriander leaves, water, and salt and cook for 20 mins.
Notes
Put in Oil onto the heated pan. Add Mustard and let it splutter.
Add Cumin and Chopped Onions and saute till its light brown.
Add Turmeric powder, Asafoetida, and Salt. And saute it for a minute.
Fry the Mixture with Radish, At least for 3-4 mins.
Mix the chopped Spinach to the saute'd Raddish and Onions and let it sit for 3-4 mins.
Add water to cook the Raddish and till the subzi is dark brown.
This subzi goes well with Curd Rice and Dosa's.
Ingredients
Directions
Put in Oil onto the heated pan. Add Mustard and let it splutter.
Add Cumin and Chopped Onions and saute till its light brown.
Add Turmeric powder, Asafoetida, and Salt. And saute it for a minute.
Fry the Mixture with Radish, At least for 3-4 mins.
Mix the chopped Spinach to the saute'd Raddish and Onions and let it sit for 3-4 mins.
Add water to cook the Raddish and till the subzi is dark brown.
This subzi goes well with Curd Rice and Dosa's.