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    Home » Vegetarian Side Dishes » Aloo Peas Paneer Masala ~ Side Dish for Chapati / Naan / Poori

    Aloo Peas Paneer Masala ~ Side Dish for Chapati / Naan / Poori

    Published: Aug 26, 2013 · Modified: Oct 13, 2020 by Srivalli · 3 Comments

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    For this week's Weekend Cooking, it was a delicious gravy made with Aloo, Peas and Paneer. I must say that these three are a great when you put them together. And invariably when served with Naans, they are irresistible. However since we can't always keep making Naans, I only make rotis. Even this is a sure hit. Konda love this and wants it again for lunch as well.
    The weekend passed out without much being done. I guess in the longest period, this weekend was the first where I didn't cook anything for the pending posts. My gas cylinder's cap won't budge and we tried out best to open in however way we could think of. But nothing worked. Finally we gave up and managed the Sunday without using gas. The emergency service was not something you can trust at such emergencies of course. So I simply waited for Monday to come. When the service guy came, it was just a 2 sec job. Hearing that I was so frustrated. Anyway that's life...
    Coming to the recipe, here's a sure short foolproof recipe that will work great for a packed lunch.

    Aloo Peas Paneer Masala

    Ingredients Needed

    Paneer - 1 cup
    Potato - 2 medium
    Fresh Peas - 1/2 cup
    Onions - 2 medium
    Tomatoes, finely chopped - 2 medium
    Ginger Garlic paste - 1/2 tsp
    Red chili powder - 1 tsp
    Coriander powder - 1 tsp
    Cumin powder - 1/2 tsp
    Turmeric powder a pinch
    Salt to taste
    Garam Masala - 1/2 tsp
    Cooking Oil - 2 tsp
    Ghee - 2 tsp
    Milk - 1 cup
    Cashew paste - made from 5 - 7 whole nuts

    How to make the Aloo Peas Paneer Masala

    Microwave the Potatoes for 5 mins, soak in water and peel the skin. Cube into 1 inch pieces, keep it aside.

    Soak the cubed Paneer in hot water to make it soft.

    If you are using fresh peas, you can directly add to the gravy, else soak overnight.

    Soak the cashew and grind with 1/4 milk to a smooth consistency.

    Fry the potato cubes, paneer in ghee and keep it aside.

    To make the gravy, use the same pan as you fried the aloo, add the oil. Add minced onions, saute well. Add ginger garlic paste, continue frying.

    Then add finely chopped tomatoes and add all the spices and salt. Keep stirring till the masala is well done. Now add the fresh peas if you are using.

    Add milk, cashew paste and water if required. Simmer till the gravy comes together. Finally add the fried paneer, aloo and adjust spice.

    Serve with roti/ naan.

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    Aloo Peas Paneer Masala

    Cuisine North Indian, Punjab
    Author Srivalli

    Ingredients

    • 1 cup Paneer
    • 2 medium Potato
    • 1/2 cup Peas fresh
    • 2 medium Onions
    • 2 medium Tomatoes finely chopped
    • 1/2 tsp Ginger Garlic paste
    • 1 tsp Red Chili powder
    • 1 tsp Coriander Powder
    • 1/2 tsp Cumin Powder
    • A pinch Turmeric powder
    • Salt to taste
    • 1/2 tsp Garam Masala
    • 2 tsp Cooking Oil
    • 2 tsp Ghee
    • 1 cup Milk
    • Cashew Nuts paste, made from 5 to 7 whole nuts

    Instructions

    • Microwave the Potatoes for 5 mins, soak in water and peel the skin. Cube into 1 inch pieces, keep it aside.
    • Soak the cubed Paneer in hot water to make it soft.
    • If you are using fresh peas, you can directly add to the gravy, else soak overnight.
    • Soak the cashew and grind with 1/4 milk to a smooth consistency.
    • Fry the potato cubes, paneer in ghee and keep it aside.
    • To make the gravy, use the same pan as you fried the aloo, add the oil. Add minced onions, saute well. Add ginger garlic paste, continue frying.
    • Then add finely chopped tomatoes and add all the spices and salt. Keep stirring till the masala is well done. Now add the fresh peas if you are using.
    • Add milk, cashew paste and water if required. Simmer till the gravy comes together. Finally add the fried paneer, aloo and adjust spice.
    • Serve with roti/ naan.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

    This joins the weekend cooking I do with Vaishali and Champa, check them out.

     
    « Baby Corn Fritters | Baby Corn Pakodas
    Happy Krishna Jayanthi / Janmashtami »

    Reader Interactions

    Comments

    1. Champa says

      August 26, 2013 at 5:19 pm

      Nice one. I am not fond of paneer though.

      Reply
    2. vaishali sabnani says

      September 02, 2013 at 9:42 am

      how interesting..no gas:))..dont you guys have pipe line service?...the paneer sounds nice and delicious.

      Reply
    3. Srivalli says

      September 02, 2013 at 2:10 pm

      We don't have pipe line service Vaishali and have to depend on cylinders still..:(..

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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