Aloo Mattar is a famous North Indian dish that goes very well with rotis, paranthas and rice. It adds a zing to the meal, a recipe not too hard to prepare, this is a must-try for anyone. Since all ingredients for this recipe are easily available, it is an easy to rustle-up recipe. I guess this is one of my favourite ‘pots of curries’.
The preparation of this dish sometimes varies in every home; this is the way I prepare the Aloo-Mattar Gravy. Hope you will enjoy it!
- 2 cups potatoes-boiled and cubed
- 2 cups shelled-green peas
- 3-4 green chillies-slit a little
For the gravy:
- 250 gm chopped onions
- 4-5 peeled pods of garlic
- 1 tsp chopped ginger
- 125 gm tomato, grated OR 1/4 cup puree
- 1/4 cup oil
- 2 tsp cumin seeds
- 1 bay leaf
- 1/2 tsp turmeric powder
- 1 tbsp salt
- 1/2 tsp garam masala
- 1/2 tsp chilli powder
- 1 tbsp coriander powder
- 1 tbsp chopped coriander leaves, for garnish.
- Grind the chopped onions with garlic and ginger, to a paste.
- Heat oil and add the cumin seeds and the bay leaf. When the seeds begin to splutter, add the onion paste and sauté.
- Add the tomatoes or puree, turmeric, salt, garam masala (whole spice powder), chilli powder and the coriander powder, and stir-fry till the oil separates.
- Add the peas, potatoes and the green chillies and sauté over high heat till the vegetables are blended well with the masala.
- Add 2 cups of water; bring to a boil and simmer, for 10-15 minutes.
- Garnish with coriander leaves and serve hot with rotis, paranthas, dosas or rice.
Preparation Time: 45 minutes
Serves : 4