Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer) Recipe

Place garlic and ginger in a blender or food processor; puree until smooth.

Heat vegetable oil in a large saucepan over medium heat; cook and stir bay leaves cinnamon stick coriander seeds peppercorns cardamom pods and cloves in hot oil until spices change color and become fragrant 1 to 2 minutes. Add onion and 1/2 teaspoon salt; cook and stir until onion has softened about 5 minutes.

Stir garlic-ginger puree and green chile pepper into onion mixture; cook and stir until chile pepper is tender 1 to 2 minutes more. Stir in tomatoes. If mixture becomes too thick add water. Season with chili powder and cumin. Remove tomato mixture from heat and allow to cool for a few minutes.

Transfer mixture to the blender or food processor; puree until smooth. Pour sauce into a saucepan and add butter and fenugreek.

Bring sauce to a simmer over medium heat and stir in potatoes. Simmer until potatoes are nearly tender 10 to 15 minutes; add paneer and frozen peas. Continue to simmer until potatoes and peas are tender about 5 minutes more. Stir in honey and remaining 1 teaspoon salt.