aloo matar recipe, aloo matar recipe pakistani, how to make aloo matar
aloo matar recipe by hebbars kitchen
INGREDIENTS
8 tsp oil
1 inch cinnamon / dalchini
4 pods cardamom / elachi
2 tsp kasuri methi / dry fenugreek leaves
1 tsp cumin / jeera
1 tsp turmeric / haldi
2 tsp kashmiri red chilli powder
1 tsp coriander powder
2 onion (finely chopped)
2 tsp ginger garlic paste
4 to mato (finely chopped)
4 potato / aloo (peeled & cubed)
2 tsp salt
1 cup peas / matar
2 cup water
2 green chilli (slit)
1 tsp garam masala
4 tbsp coriander leaves (finely chopped)
INSTRUCTIONS
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.
now add in ½ tsp turmeric, 1 tsp kashmiri red chilli powder and ½ tsp coriander powder. saute on low flame for 30 seconds.
further add 1 onion and saute well.
additionally add 1 tsp ginger garlic paste and saute well.
now add 2 tomato and saute till the tomatoes turn soft and mushy.
furthermore, add 2 potato cubed and 1 tsp salt.
saute for a minute or more.
further add ½ cup peas, 1 cup water and 1 green chilli.
mix well and pressure cook for 3 whistles or till potato gets cooked well.
once the pressure gets settled down, mash slightly adjusting consistency.
add in ½ tsp garam masala and 2 tbsp coriander leaves. mix well.
finally, serve aloo matar recipe with roti, kulcha or naan.
aloo matar recipe by madhura
INGREDIENTS
3 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1/8 tsp Hing
8 to 10 Curry Leaves
1 cup finey chopped Onion
1 tsp Ginger Garlic paste
1 tomato diced
1 tsp Pav Bhaji Masala
2 tsp Coriander powder
1 tsp Red Chilli powder
2 Medium Potatoes
1/2 cup green Pease
1/4 cup Roasted Peanut powder
1/4 cup Coconut powder
1/2 tsp Jaggery/Gul
INSTRUCTIONS
Pre-heat oil in the pan and add mustard seeds
Once mustard seeds starts popping up then add cumin seeds, hing, curry leaves and finely chopped onions. Cook it for 4~5 mins
Once onions starts getting light browning color then add ginger garlic paste and mix
Add tomatoes in the pan and add pav bhaji masala, coriander powder and red chili powder and mix it well. Cook it for 7~8 mins until tomatoes gets mashed up with onions
Add potatoes and mix it well.
Add water, green peas, roasted peanut powder, dried coconut powder, salt add jaggery and mix.
Put pressure cooker lead and cook it till 2~3 whistles
Once pressure cooker is cooled down then garnish aloo matar curry with coriander powder.
Aloo matar curry is ready to serve.
aloo matar recipe by sanjeev kapoor
Ingredients for Aloo Matar Recipe
Potatoes 1 cm cubes (boiled) 4 medium
Green peas shelled (blanched) 1 1/4 cups
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Ginger juliennes 1 inch piece
Green chillies slit 1
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 1/2 teaspoons
Garam masala powder 1 teaspoon
Salt to taste
Fresh coriander leaves 2 tablespoons
Method
Heat oil in a pan over medium heat. Add cumin seeds and when it crackles add ginger and green chillies, stir-fry for a minute.
Add green peas, potatoes and stir fry till for 2 minutes.
Add red chilli powder, turmeric powder, and coriander powder and stir-fry at slow heat till the spices blend well with the vegetables.
Add salt and garam masala powder and finish with chopped coriander leaves.
aloo matar recipe by nisha madhulika
Ingredients for Potato Peas Curry
Pea – 1 cup
Boiled Potatoes- 4 ( 300 gms)
Tomatoes – 2 ( 150 gms)
Green chili- 2
Ginger Baton – 1 inch
Green Coriander – 2 to 3 tbsp ( finely chopped)
Oil- 2 to 3 tbsp
Cumin seeds- ½ tsp
Asafoetida – 1 pinch
Turmeric Powder – ½ tsp
Coriander Powder- 1 tsp
Red chili – ¼ tsp
Garam Masala – ¼ tsp
Salt – More than 1 tsp or to taste
How to make Aloo Matar Curry
Prepare a paste with tomatoes first. Take tomatoes, ginger and green chilies in a mixture jar and make a fine paste.
Heat 2 tbsp oil in a pan and add cumin seeds and asafoetida to it. After the seeds crackle, add turmeric powder, coriander powder and ground tomato-chilly-ginger paste, followed by red chilly powder.
Mix everything really well and saute the masala until oil starts separating from it.
When the masala is roasted, add peas to it and mix well. Cover and let the peas simmer for 2 to 3 minutes until they get tender. Keep the flame low. Meanwhile, peel the boiled potatoes.
Later, check the peas if turned tender or not. Now crumble the potatoes and add them to the masala. Increase the flame and roast the masala for a minute or so. Keep stirring constantly.
Now add 1 cup of water in the sabzi, followed by salt, garam masala and some green coriander. Mix well, cover and let it simmer for 3 to 4 minutes.
Turn off the flame after 4 minutes, sabzi is now ready. Transfer it to any serving bowl and garnish with some green coriander sprigs. To enhance the taste and flavor pour 1 tsp ghee over the sabzi.
Serve this yummy aloo matar sabzi steaming hot with chapatti, paranthas, poori or rice and relish eating.
