How to make Aaloo matar (potato peas)

How to make Aaloo matar (potato peas)

Mostly Indian ladies are like to make aaloo matar in the winter season, although aaloo matar also made from frozen matar but the aaloo matar is prepared with fresh matar than its taste is very unique. I like to prepare aaloo matar without cream, I  prepared it with simple ingredients from which the taste of matar remains in the curry.

PREPARATION TIME: 10 MINUTES                                                     SERVES: 4 PEOPLE
COOKING TIME : 25 MINUTES                                                            TYPE: MAIN COURSE
TOTAL TIME:35 MINUTES                                                                    CUISINE: NORTH INDIA

INGREDIENTS:

• 200 gram                   fresh matar (peas) ( peeled and boiled) 
• 3                               aaloo ( potatoes) (cut into medium sized pieces)
• 1 large                       onion  ( finely chopped)
• 2                                tomatoes (chopped)
• 1                                green chili (chopped)
• 1,1/2  tsp                    ginger garlic paste
• 3 tsp                            oil
• 1 tsp                             cumin seeds
• 1 tsp                              dry coriander powder
• 1/2 tsp                            turmeric powder
• 1 tsp                                red chili powder
• 1/2 tsp                             garam masala
• 2 tsp                                curd (whipped)
• 1/2 tsp                              kasuri methi (fenugreek leaves)
• according to taste              salt
• some fresh coriander leaves for garnishing

 

METHOD:

• Heat 1 tsp oil in the pan. put potatoes cubes in the pan, fry the potatoes until the potatoes get 
• cooked. keep aside it.
• Heat 2 tsp oil in the pan, put cumin seeds, add ginger garlic paste, cook it for while. add onion, cook it until it get golden. add green chili and tomatoes, cook it until the tomatoes cooked.
• Add fried potato cubes and boiled matar, put salt, red chili powder, turmeric powder. and dry coriander powder . mix it well. cook it for 3 minutes. keep stirring it occasionally. put card and garam masala, mix it properly. add water as needed cover it. on the medium flame, cook it for 6-7 minutes. put crushed kasuri methi. switch off the flame. put the aaloo matar into the serving bowl. garnishing with fresh coriander leaves.
• Serve it with tandoori roti, parantha. you can also enjoy it with bedami (bharwan poorie).