Aloo Matar Paneer Recipe |  Punjabi style Aloo Matar Paneer | Potato, Cottage Cheese & Green Peas Gravy | How to make Punjabi style Aloo Matar Paneer Recipe | How to make Aloo Matar Paneer Recipe

Aloo Matar Paneer Recipe with step by step photos - A traditional Punjabi recipe of aloo-matar-paneer are cooked in onion-tomato based gravy with Indian spices. It is a flavorful and creamy staple food at our home. 

This is personally mine and my family favorite dish, so this is prepared in our lunch menu or sometimes dinner menu with rice or roti at-least weekly or bi-weekly. 

Aloo are potatoes, Matar are peas and Paneer are cottage cheese hence the dish is called as Aloo Matar Paneer recipe. My vegan friends could skip Paneer from the recipe, they can substitute with tofu. 

Paneer is a versatile ingredient which is used for making sweets, cakes, gravies, sandwiches and fritters etc. 

Potatoes, cottage cheese and green peas cooked in a flavorful onion and tomato based gravy. It goes very well with any Indian bread like paratha, poori or even tandoori naan. This is very simple homely dish and a very comfort meal too !!

This curry recipe again another dish is adapted from my mother's kitchen, I must say my mom is a superb chef <3 <3 and her recipes are so simple, easy and very delicious made with basic ingredients which is easily available in our Indian kitchen. This is classic northindian Punjabi recipe which we make. 

If you are looking for more aloo recipes then do check 
aloo rasedar
jeera aloo
punjabi dum aloo
aloo gobi matar
aloo ka bharta

Let's start to make this easy and simple recipe of Punjabi style aloo matar paneer with simple step-by-step process.

Cooking Time : 15 minutes
Preparation Time : 15 minutes
Cuisine : North-Indian, Punjabi

Ingredients :

Paneer (cottage cheese) - 250 grams
Fresh/frozen peas or matar - 1 cup 
Potatoes - 2 to 3 medium sized
Turmeric powder (haldi) - 1/4 teaspoon
Red chili powder (lal mirch powder) - 1/4 to 1/2 teaspoon
Garam masala powder - 1/4 to 1/2 teaspoon
Coriander Powder(dhaniya powder) - 1/4 to 1/2 teaspoon
Salt as required
Oil - 2 to 2.5 tablespoon 
Water - 1 to 1.25 cup 
Chopped Coriander leaves (dhania patta) for garnishing

Ingredients for Masala Paste:

Tomatoes(roughly chopped) - 3 medium sized
Onion(roughly chopped) - 2 medium sized
Chopped 1 to 2 green chilies/hari mirch (optional) 
Chopped Ginger (adrak) - 1/2 inch 
Chopped Garlic (lahsun)- 3 to 4 nos

Preparation Method :

1. Blend all the ingredients mentioned under "masala paste" in a grinder or blender to a smooth paste. No need to add water while grinding and keep it aside.

2. Heat oil in a pressure cooker. Add grind-ed onion-tomato masala in it, mix it well. Add all the dry spice powders - turmeric powder, red chili powder,coriander powder and stir well. Saute for 10-12 minutes or more on a low to medium flame till the oil separates from the paste.

3. Add the chopped potatoes or aloo, peas or matar and paneer or cottage cheese. Stir again.

4. Add water and season with salt.

5. Cover the cooker tightly and pressure cook till the aloo,matar and paneer are cooked. Cook for about 2 to 3 whistles or 9 to 10 minutes. 

6. When the pressure drops on its own, open the lid of the pressure cooker. If the curry appears thin, then simmer till it reaches the desired consistency....the consistency is medium and neither thick nor thin.

7. If the gravy appears thick, then add some water and simmer. Add garam masala powder and chopped coriander leaves.


8. Serve aloo-matar-paneer with rotis, tawa naan or rice, salad and pickle as a side accompaniment.

Dhaba Style Chicken Curry with step by step photos recipe - Very easy and simple recipe to follow. This chicken is delicious curry from northern India...flavored with aromatic spices in onion-tomato base thick gravy, that is mildly spicy and tastes great with Naan or Paratha or Rice. 

Dhaba pronounced as “Dha-bah” refers to roadside restaurants which are situated on highways and generally serve local cuisine. 

They are most commonly found next to petrol stations, and most are open 24 hours a day. The word dhaba has come to represent any restaurant that serves Punjabi food, especially the heavily spiced. 

I am from North India, before my marriage when we visit to our mama and massi place towards Punjab that time we enjoy the taste of authentic dhaba food..The journey between my hometown to Chandigarh, lots of dhaba will come. 

It has been a while since I had posted a Indian curry recipe in my blog. This is my style of dhaba style chicken curry with less spicy according to my family taste.

Also if you are looking for the thick gravy chicken curry types that you usually get in restaurants, give this one a try. I’m sure you will not be disappointed. 

It’s a pretty basic and simple chicken curry, but the process gives it a whole different look and feel. Hope you also enjoy it :)

You can try end number of chicken curries

Murg Musallam 
Chicken Tikka Masala
Tangdi Kabab
Achari Murg
Tandoori Masala Powder

Let's start the process of dhaba style chicken curry with step by step method.

Ingredients :

1 kg chicken Skinless , cleaned and cut into medium sized pieces

For the marinade:

Curd / Dahi - 1/2 cup
Ginger Garlic paste - 2 tablespoons 
Red chili powder - 1/2 tablespoon
Turmeric powder - 1/4 tablespoon
Coriander powder- 1/2 tablespoon
Tandoori Masala powder - 1 tablespoon(optional, I used it in marinate the chicken only)
Salt to taste

For the Curry :

Chopped Medium sized Onion - 4 no (puree) + 1 small sized thinly sliced (for curry)
Chopped Medium sized Tomatoes - 4 no(puree)
Garlic cloves - 7-8 no 
Piece of Ginger - 1 and 1/2 inches
Green Chilies - 1 - 2(Adjust the spice as required)

Dry Spices :

Cumin Seeds/Jeera - 1 tablespoon
Bay leaves/ Tej Patta - 2
Cinnamon Stick/Dalchini - 1/2 inch
Cardamom pods/Elaichi - 4 no
Peppercorns / Kali mirch- 8 - 10 
Cloves /Laung - 4 - 5

Indian Masale for curry :

Turmeric Powder - 1/2 teaspoon
Red chili powder - 1 teaspoon (optional; adjust the spice as required)
Coriander Powder - 2 tablespoons
Garam masala powder - 1 teaspoon
Salt to taste
Coriander leaves for garnishing

Cucumber Sticks as a side salad with chicken curry

Peeled and sliced lengthwise Cucumber : 2 no medium sized
Sprinkle Black Salt to taste, Red chili powder and squeeze with lemon juice, toss it with light hands and Serve it with your chicken curry !!

Preparation Method :

1. Marinate the chicken pieces with ginger garlic paste, curd and all spices mentioned above. Cover and set aside for 1 hour.

2. Grind onions, ginger, garlic and green chilies to a fine paste. Set aside.

3. Heat oil in a large heavy bottomed pan/kadai or pressure cooker. Add cumin seeds when it splutter add 1 medium sized sliced onions. Roughly pound all the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil. 

4. Once they start to splutter, add the onion paste. Cook the onion paste on a low flame, stirring occasionally, till it is reduced to a golden, brown paste and the oil starts to surface.

5. Add tomato puree, salt, turmeric powder, red chili powder (if using) and coriander powder. Cook this paste for few seconds till the oil leaves around. 

6. Add the chicken, garam masala and 1/2 cup of water and bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes.

7. Uncover the pan, and cook for another 15-20 minutes till the water evaporates and the curry starts to thicken.

OR If You are using Pressure Cooker : All steps are same till step 5

6. At this stage, if you are using a pressure cooker, place the lid and pressure cook for 3 whistles. Switch off the flame and let the steam escape before opening the cooker.

7. Simmer for 5-10 mins on high flame, if required, to thicken the curry (chicken leaves a lot of water). I didn't need to do this.

8. Once the curry is ready, switch off the flame. Garnish with chopped coriander/cilantro leaves and 

9. Serve with hot naan or roti or good going with boiled white rice.

Did you make this recipe?

Tag #jollyhomemaderecipes or follow us for more updates on 
Facebook | Instagram | Pinterest | Twitter

With your pictures, I would love to see your delish creations!

PIN IT Later for future use
Happy Cooking & Enjoy ! ! 

Gur Papdi Recipe | How to make Gud Papdi Recipe | Gujarati Sukhdi Recipe | Gud Papdi Recipe | Gujarati Gol Papdi Recipe | Whole Wheat Flour & Jaggery Fudge

Gur Papdi Recipe with step by step photos - A traditional rich Indian desert made from whole wheat flour(atta), jaggery(gud), desi ghee(clarified butter) and some crunchy nuts(dry fruits). This is very popular sweet-dish from Gujarat. It is also known as Sukhdi, Golpapdi or Gudpapdi. The appearance is satisfying and flavors too are rich, soft, crumbly and melt in your mouth. 

As Diwali is nearing, you can include this easy peasy sweet recipe in your festive menu. With just 3 ingredients, it tastes awesome! It can be done under 15 minutes. 

It is a delicious desert is often made for an auspicious occasion or a pooja, it could also be a festive occasion like Diwali, 
bhai dooj or any religious ceremony conducted in our home or simply make them for any celebrations and enjoy them. This is one of the most favorite sweet at my home. 

It is very healthy and easy to make. Gur Papdi can stay for long enough,we can carry them while travelling also. In the below picture you can see how perfect and melt in mouth the gur papdi have come out. 

Although sweets will be easily available in your nearby sweet shop but the one’s you make yourself at home taste even sweeter. Be soft and gentle with them and they will be softer and more tasty !!!

There are many variations of making gur papdi, I am sharing one of my favorite recipe, if you don't like nuts so you avoid it or if you don't like cardamom powder in your sweet dish, avoid them too !!

There are a lots of traditional delicacies that are relished on this Festival and making the occasion even more enjoyable. Here are some selected recipes to help you celebrate the festival. 

Try these simple recipes and make place in the hearts of your loved ones...

Festival Special Recipes

Preparation time : 5 minutes
Cooking time : 10 minutes
Cuisine : Gujarati, Indian

Ingredients :

Whole wheat flour /Atta - 2 cups
Ghee / Clarified butter - 1 cup
Grated jaggery/ powdered gud - 1 cup
Sliced almonds and pistachios- 1/4 cup( and more for garnishing)
Cardamom powder - 1/4 tsp
Nutmeg powder - 1 pinch

Preparation Method :

1. First prepare the tray or thali to set the gur papdi. Grease the plate well using with ghee.

2. Heat ghee in a heavy bottomed pan or kadai. Add sieved wheat flour to it and roast it on a medium flame.

3. Stir constantly for 4 to 5 minutes or till the atta/flour change the light brown in color or also you get nice aroma in your kitchen. Switch off the flame.

4. Allow this to cool slightly. When it is lukewarm, add grated jaggery and mix well until combined.

5. Add cardamom powder and nutmeg powder and mix well.


6. Transfer this mixture into a greased tray. Sprinkle diced nuts onto it, press and level it using the back of a spoon.

7. Cut into diamond or your choice of shapes. Allow it to cool completely before transferring on to a serving tray or an airtight container.

8. Serve it warm to your family or let it completely cool down store it in air tight container and then serve as required.

Tips for making gur papdi

* Gur papdi always taste best when its warm. You can store this for 15-20 days easily at room temperature.
* To make sure the gur papdi doesn't get chewy, always switch off the stove and then add jaggery.
* Always make sure you grate the jaggery it will prevent from any lumps formation.
* When it's warm cut it into desired shape (square /diamond).



Happy Cooking & Enjoy !!

Plain Dosa recipe with step by step photos - One of the popular South Indian breakfast cum snack. It's healthy as well as crispy and easy to make. It is ideal snack to pack for lunch boxes or good for travel. This is also called "crispy savory pancakes" from South-India.

Personally I love south-indian food. In our place North-India, there is one popular restaurant named "Sagar Ratna" which is popular only for South-Indian dishes, whenever we visit that place, I usually ordered Masala Dosa or sometimes Onion-Tomato uttapam.

This is a regular dosa variety which is prepared in every South Indian household. For the same batter you can make n number of varieties like idli, uttappam, vegetable appe and dosa..enjoy it anytime :) :D. 

I usually make batter for longer period, so I can enjoy all varieties in a week...LOL I know its  big funny..but it's true make batter, ferment it and store it in a fridge for atleast a week approx 6 to 7 days.

My evening breakfast - Plain dosa with green coriander chutney

It’s a really good option for breakfast or lunch or dinner. It's very light, yummy in taste and they are healthy like most south indian food. 

Few months back I made vegetable uttapam and posted it on my blog, 

Mixed Vegetable Uttappam

this time I made plain dosa and I never get bored of dosa, as it offers several varieties. For using the same batter I made plain, soft and fluffy idli's also and enjoyed with sambar.

I am sure everyone knows how to make simple plain dosa, still I explain the process of making it for people who are not familiar with it.If the dosa batter is taken out from refrigerator,take out the portion how much you need and let it come to the room temperature.

If you are looking for more south indian recipes then do check

Vegetable Appe
Coriander Rava Idly
Mixed vegetable uttapam
Rava kesari
Quick Rava Idli

Let's start to make this easy and quick recipe of plain dosa simple step-by-step process with photos.
 
Ingredients:

Regular raw Rice - 3 cups
Urad dal - 1 cup
Chana dal - 2 tbsp
Flattened rice (Poha) - 2 tbsp
Fenugreek seeds / Methi dana - 1/2 tsp
Salt to taste
Red chilli powder - 1/4 tsp for taste
Oil to cook dosa

Preparation Method :

Making Batter :

1. Wash rice,dals and methi seeds all together for 2-3 times in running water and soak them for a minimum of 4-5 hrs. Drain it completely.

2. Next day morning soak poha for an hour before starting the grinding process of the batter.

3. Grind everything together to a smooth paste using enough water in the wet grinder for better results. The batter should neither be very thick like idli batter nor very thin.

4. Add enough salt & remaining salt later after fermenting to the ground batter just before removing the batter from grinder. Remove the batter into a larger container. Cover and keep it in a warm place.

5. Ferment the batter for 12-15 hrs at room temperature or keep it in oven in winters with light on for speeding up the process of fermentation.The fermented batter would be frothy and almost double in volume.

6. Do not close the box with air tight lid while fermenting. Cover with a loose plate and once the dosa batter is fermented cover the box with air tight lid which helps in keeping the batter fresh for long.

Making Dosa:

1. Mix the fermented dosa batter well. Add salt to taste and 1/4 tsp of red chilli powder, mix well. Check the consistency of dosa batter,it should be of pour consistency,if needed add little water and mix well.

2. First smear the tawa with a half sliced onion every time you make dosa which gives a nice flavor to dosa(not stick to the tawa).
(a) Pour a big ladle of batter onto a medium hot pan and
(b) spread it in the circular motion towards the outer edge to form a uniform round shaped dosa.

Important note : Do not make this dosa either very thin nor very thick,if it is very thin your dosa will get hard once it is cold and if it is very thick it would become very chewy.

(c) Pour 1 tbsp oil approx over it and let it roast on medium-high flame for 30 seconds.
(d)&(e) Flip the dosa to the other side and roast for a another 30 seconds.
(f) Fold the dosa into half and then into half again.

Note: If you want a crispier dosa not golden brown then just cook on one side until its golden brown, fold and remove. 

10. Reduce the flame for one minute and then start preparing the next dosa. Do not pour the batter on high flame,the batter will stick to the tawa. If you feel the tawa is over heated sprinkle some water over it before making next dosa.

11. Serve dosa with chutney of your choice like coconut chutney, coriander chutney, tomato chutney, dry potato veggie and sambar.

Made a short video thru my phone to show you how to make Appe using with their special Appe Pan..my one hand is busy in recording so please excuse for the video :) :)

 Happy Cooking & Enjoy !!