Aloo Matar Paneer

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 cloves garlic
• 1 (1 inch) piece fresh ginger
• 2 tablespoons vegetable oil
• 2 bay leaves
• 1 (1 inch) piece cinnamon stick
• 1 teaspoon coriander seeds
• 6 whole black peppercorns
• 4 pods green cardamom
• 4 whole cloves
• 1 large onion, minced
• 1 1/2 teaspoons salt, divided
• 1 green chile pepper, cut into matchsticks
• 2 tomatoes, diced
• 1/2 cup water, if needed (optional)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 tablespoons butter
• 1 teaspoon ground fenugreek (menthi powder)
• 1 russet potato, cut into 1/2-inch cubes
• 1/2 pound paneer, cut into 1/2-inch cubes
• 1/2 cup frozen peas
• 2 teaspoons honey

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Crush the cardamom pods, black peppercorns, coriander seeds and whole cloves coarsely in a mortar or with the side of a knife. Mince the garlic and ginger finely, and dice the tomatoes if not already done.

2. Heat the vegetable oil in a large heavy pan over medium heat. Add the bay leaves, cinnamon stick and crushed whole spices and fry for about 1 minute until fragrant.

3. Add the minced onion and 1/2 teaspoon of the salt. Cook 6 to 8 minutes, stirring often, until golden. Add the garlic and ginger and cook 1 minute more.

4. Stir in the green chile matchsticks, chili powder, ground cumin and fenugreek for 30 seconds. Add the diced tomatoes and cook about 5 minutes until soft and the oil starts to separate.

5. Add the potato cubes, the remaining 1 teaspoon of salt and a splash of water if the pan looks dry. Cover and simmer over low heat 12 to 15 minutes until the potatoes are nearly tender. Add a splash of water if needed (optional).

6. Stir in the frozen peas and paneer cubes. Simmer uncovered about 5 minutes until the peas are tender and the paneer is heated through.

7. Stir in the honey and butter until melted. Remove the bay leaves and cinnamon stick, then serve hot.