Aloo Matar
Ingredients
250 grams potatoes (3 medium potatoes, cubed to 1 inch) ½ to ¾ cup green peas (fresh or frozen) 100 grams onions (¾ cup, chopped finely, 1 large) 200 grams tomatoes (1 cup chopped or pureed, 3 medium) 2 tablespoons oil 1 green chili slit or chopped
Spices
½ to ¾ teaspoon cumin seeds (Jeera) 1 tablespoon ginger garlic paste (or ¾ tbsp fine chopped each) 1 teaspoon coriander powder (ground coriander seeds) ¾ teaspoon red chilli powder (adjust to taste) ½ to ¾ teaspoon garam masala ½ to ¾ teaspoon salt or as needed ¼ teaspoon turmeric ½ to 1 teaspoon kasuri methi (dried fenugreek leaves) (skip if you do not have) 3 tablespoon coriander leaves chopped finely
Instructions
HOW TO MAKE THE RECIPE Preparation 1. Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.
- Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used. 1. Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle. 2. Add chopped onions, green chili and fry until lightly golden or pink. 3. Next put in the ginger garlic paste and saute until the raw smell disappears. 4. Add tomato puree and saute for 2 mins. 5. Next add chili powder, garam masala, coriander powder, turmeric and salt. 6. Saute until oil begins to separate from the masala. 7. Add potatoes and peas. Saute for 2 mins. 8. Add water just enough to cover the potatoes. Cook covered on a low to medium heat. 9. Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed. 10. If making in pressure cooker then, allow to whistle twice on a medium heat. 11. Add kasuri methi and mix well. Adjust salt if needed. 12. Serve aloo matar with rice or roti.
Notes
From: https://www.indianhealthyrecipes.com/aloo-matar-recipe-aloo-mutter-recipe/