Aloo Matar / Potato and Peas in Tomato Gravy

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Aloo matar is a very famous North Indian Dish. This dish is so simple that it is made with little ingredients and gives you restaurant taste. It goes well with chapathi, naan, rice, fried rice, rumali roti, kulcha and kerela paratha. This recipe is a bit different than authentic aloo matar. I have added some ingredients to make it much more tastier.

NOTE : 

  • One can also try with other vegetables like baby corn,  potatoes, mushroom and any other vegetables of your wish. Gives you almost the same taste.
  • Number of green chilies depend on how spicy they are. I am using 5 as mine are not very spicy
  • Can use curry leaves also.
  • Can add little cashewnuts while making paste to make the gravy thick.
  • Asafoetida is used to stimulate appetite and digestion and to help neutralize flatulence.
Time Taken : 15 Minutes

Yield : 2-3 servings
Aloo Matar / Potato and Peas in Tomato Gravy
Aloo Matar / Potato and Peas in Tomato Gravy

Ingredients:

To Be Grinded  :
Green Chillies5 nos
Tomato2 small
Ginger / Adarak1 inch
Garlic / Lasun4 Cloves
Onion1/2

 Others :
Potatoes2 big peeled and finely chopped
Lemon Juice1 tbsp
Coriander Leaves2 tbsp finely chopped
Peas1 cup
Onion1/2 finely chopped
Cumin Seeds / Jeera1 tbsp
Mustard Seeds / Saasama1/2 tbsp
Asafoetida / Hing1/2 tbsp
Tumeric Powder / Haldi1/2 tsp
Red Chili Powder1/2 tsp
Cumin Powder / Jeera Powder1/2 tsp
Coriander Powder / Daniya Powder1/2 tsp
Black Pepper Powder1/2 tsp
Garam Masala Powder1 tsp
Oil2 tblsp
Saltas needed

Method :

  1. Make a paste of above mentioned ingredients in "To Be Grinded" table.
  2. Heat Oil in a pan. Add cumin seeds, mustard seeds and curry leaves(optional).
  3. Add onions, salt and fry until they are golden brown.
  4. Now add the paste and saute for 2 minutes.
  5. Add potatoes and peas. Add red chilly powder, black pepper powder, garam masala powder, Asafoetida, cumin powder, coriander powder and turmeric powder. Mix well.
  6. Add little water and close the lid and allow it to cook on low flame.
  7. Once the potatoes are cooked, add lemon juice and sprinkle coriander leaves on top.
  8. Serve hot with chapathi, roti, naan or parathas

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