### TranslatedIngredients: 500 grams Paneer (Homemade Cottage Cheese) - cut into cubes,2 Potatoes (Aloo) - boiled and diced,1/2 cup Green peas (Matar) - steamed,1 cup Homemade tomato puree,1/2 teaspoon Cumin seeds (Jeera),2 Green Chillies - slit,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Red Chilli powder,1 tablespoon Kasuri Methi (Dried Fenugreek Leaves),2 tablespoon Fresh cream,Salt - to taste,Sunflower Oil - for cooking,1 Onion - finely chopped,3 cloves Garlic,1 inch Ginger,1 cup Homemade tomato puree ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Aloo Matar Sabzi Recipe, we will first make a paste of the onion, ginger and garlic and keep aside.Heat a tablespoon of oil in a heavy bottomed pan; add in the cumin seeds and allow it to crackle. Add in the onion paste mixture and saute on low heat until the raw small from the onions go away and they turn golden in color.Add the tomato puree, green chillies, turmeric powder, coriander powder, garam masala powder, salt and chilli powder and stir well. Allow the tomatoes to cook and reduce to form a thick curry mixture.Once it comes together, add the cooked potatoes and paneer cubes. Turn the heat to low, add about 1 cup water, cover the pan and simmer the mixture for about 15 minutes.In the last 3 minutes of the simmering process of the aloo matar paneer sabzi, add in the steamed peas and stir.Finally stir in the kasuri methi and cream and turn off the heat. Check the salt and spice levels and adjust to suit your taste.Serve the Aloo Matar Paneer Curry Recipe along with Tawa Paratha or Phulka along with Mooli Raita by the side to make it a complete meal.