ALOO MATAR

INGREDIENTS

  • 4 TSP OIL

  • ½ INCH CINNAMON / DALCHINI

  • 2 PODS CARDAMOM / ELACHI

  • 1 TSP KASURI METHI / DRY FENUGREEK LEAVES

  • ½ TSP CUMIN / JEERA

  • ½ TSP TURMERIC / HALDI

  • 1 TSP KASHMIRI RED CHILLI POWDER

  • ½ TSP CORIANDER POWDER

  • 1 ONION, FINELY CHOPPED

  • 1 TSP GINGER GARLIC PASTE

  • ½ CUP TOMATO PUREE

  • 2 POTATO / ALOO, PEELED & CUBED

  • 1 TSP SALT

  • ½ CUP PEAS / MATAR

  • 1 CUP WATER

  • 1 GREEN CHILLI, SLIT

  • ½ TSP GARAM MASALA

  • 2 TBSP CORIANDER LEAVES, FINELY CHOPPED

INSTRUCTIONS

1. FIRSTLY, IN A PRESSURE COOKER HEAT 4 TSP OIL AND SAUTE ½ INCH CINNAMON, 2 PODS CARDAMOM, 1 TSP KASURI METHI, ½ TSP CUMIN TILL IT TURNS AROMATIC.

2. NOW ADD IN ½ TSP TURMERIC, 1 TSP KASHMIRI RED CHILLI POWDER AND ½ TSP CORIANDER POWDER. SAUTE ON LOW FLAME FOR 30 SECONDS.

3. FURTHER ADD 1 ONION AND SAUTE WELL.

4. ADDITIONALLY ADD 1 TSP GINGER GARLIC PASTE AND SAUTE WELL.

5. NOW ADD TOMATO PUREE.

6. FURTHERMORE, ADD 2 POTATO CUBED AND 1 TSP SALT.

7. SAUTE FOR A MINUTE OR MORE.

8. FURTHER ADD ½ CUP PEAS, 1 CUP WATER AND 1 GREEN CHILLI.

9. MIX WELL AND PRESSURE COOK FOR 3 WHISTLES OR TILL POTATO GETS COOKED WELL.

10. ONCE THE PRESSURE GETS SETTLED DOWN, MASH SLIGHTLY ADJUSTING CONSISTENCY.

11. ADD IN ½ TSP GARAM MASALA AND 2 TBSP CORIANDER LEAVES. MIX WELL.

12. FINALLY, SERVE ALOO MATAR RECIPE WITH ROTI, KULCHA OR NAAN.

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