Aloo matar is a mildly spicy Punjabi dish. Aloo (potato) & matar (green peas) do make a perfect pair. I am gonna try a creamy curry version of this traditional aloo matar. This goes well with any Indian flat bread or rice items.
Preparation time: 30 mins
Servings: 4 nos
Servings: 4 nos
Ingredients
Potatoes - 1 no large
Green peas- 1 cup cooked
Onion - 1 large
Tomato - 2 medium
Green chilly- 1 no
Red chilly powder- 1 tsp heaped
Turmeric powder- a pinch
Coriander powder- 2 tsp
Coriander leaves- 1/4 cup chopped
Refined oil- 1 tbsp
Fresh cream - 1/4 cup
Green peas- 1 cup cooked
Onion - 1 large
Tomato - 2 medium
Green chilly- 1 no
Red chilly powder- 1 tsp heaped
Turmeric powder- a pinch
Coriander powder- 2 tsp
Coriander leaves- 1/4 cup chopped
Refined oil- 1 tbsp
Fresh cream - 1/4 cup
Water as required
Salt to taste
Method
Dice and cook potato. If using fresh peas, cook it and keep aside.
Grind onion, tomato and green chilly into a fine paste without adding water.
Heat oil in a pan and add ginger-garlic paste.
Once the paste starts popping add the onion- tomato paste. Keep the flame in medium. Stir occasionally.
Keep stirring until water dries and oil starts appearing. Add all the masala powders and saute for a minute or two.
Add water around 2 cups or as required. Add chopped coriander leaves. Add salt
When the water starts boiling add potato and peas. Cover the vessel and cook.
When the gravy starts boiling add fresh cream and remove from flame.
Aloo matar is ready to be served.
PS:-
- I used a standard 250 ml measuring cup.
- Instead of fresh cream you can also add a paste of 5 no cashew soaked in 1 tbsp yogurt.