Saturday, 21 November 2015

Aloo Matar

Aloo Matar, this makes a wonderful side dish for chapati or roti. Even I like to have this with rice. I have prepared this dish using basic onion tomato masala that we prepare for most of our food, but there are other ways too to make this dish. This is one of the easy version of making this curry.

1.  Potato - 1 No.
2. Green Peas  - 1/2 Cup
3. Onion - 1 No.
4. Tomato - 1 No.
5. Ginger  Garlic Paste - 1 tsp.
6. Red Chili Powder – 3/4 tsp.
9. Coriander Powder - 1 tsp.
7. Turmeric Powder - 1/4 tsp.
8. Garam Masala - 1/2 tsp.
9. Cumin Powder - 1/2 tsp.
10. Oil - For deep frying potatoes +1 tbsp.
11. Salt to taste

1. Pressure cook the potato and cut them into medium sized cubes. Finely chop the onions and tomatoes. Wash the green peas and keep all other ingredients ready. Heat oil in a pan, add cumin.
2. When the cumin seeds sizzle, add the onion and saute till it turns transparent. Meanwhile, Heat oil in a pan to deep fry the potato and add the potato and deep fry it for just 2 to 3 minutes in medium flame.
3. Once the onion turns transparent, add the ginger garlic paste and saute till the raw smell of ginger garlic goes away. Add the chopped tomato and cook for a minute.
4. Add turmeric powder, salt, chili powder, coriander powder, cumin powder and garam masala powder. Mix well and cook till the tomatoes are cooked and mushy.
5. Add the green peas, mix well and cook till the peas are half cooked.
6. Add fried potatoes and mix well. 
 7. Cover the pan and cook the curry for few more minutes until you get correct consistency. Sprinkle some water if required and adjust salt.

Aloo Matar / Potato Peas Masala is ready to be served with rice, chapati, roti etc.

I used frozen peas for preparing this dish, so the peas cooked a bit faster. If you are using fresh  green peas, it might take longer time for cooking. In that case you cook the peas separately and add it to the curry.

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