Best Aloo Matar Recipe

Best Aloo Mater Recipe 

Aloo interprets to potato and matar to peas. This also
matar is an easy curry made of potatoes & sparkling peas in a spicy onion
tomato gravy. In Indian delicacies, a lot of curries are made with potatoes. This is
one very easy and amateur recipe that no one can go wrong.

There are a few dishes which are normally made when sparkling peas are in season,
during the winters. MATAR PANEER, MATAR PULAO, MATAR MUSHROOM
, and aloo matar are a few of them which are primarily prepared in Indian
households.

However, these days frozen peas are accessible all spherical the 12 months so these can
be made any time.
My aloo matar recipe does no longer want a lot of components so you are exact to
go if you have the primary components in your pantry.
This recipe will supply you a delicious, slightly spicy but flavorful dish that is
kids' pleasant too.
You can additionally add some cauliflower florets to the identical recipe to make aloo
gobi matar.

This aloo mutter goes properly with POOR', simple rice, PARATHA, roti, NAAN or
even with JEERA RICE, South Indian COCONUT RICE or GHEE RICE. I have
made this in a kadai, you can make it in a strain cooker too to retailer some
time.
You can additionally make this to a dry aloo matar sabzi, simply omit the use of water in the
recipe. Add boiled potatoes, combine and just simmer for a while.
You can also like to take a look at this series of POTATO RECIPES.
DUM ALOO

ALOO GOBI
JEERA ALOO
ALOO METHI
POTATO STIR FRY

Preparation. 

1. Wash and peel three medium to massive potatoes. Chop them into 1-inch cubes
and preserve them in water till used. Chop or puree two medium tomatoes and
chop two giant onions finely.
Optional — If you like clean gravy, on the other hand, you can additionally blanch the
onions in warm boiling water for two to three minutes. Remove and puree them
together with tomatoes. In this case, you will have to saute ginger garlic paste
first then add onion tomato paste whilst cooking.

How to make aloo matar

2. Heat two tablespoons oil in a kadai or cooker. Add 3/4 teaspoon cumin seeds
and enable to crackle.

three Add chopped onions, 1 inexperienced chili, and saute till golden. I have not
used chilies as my children nevertheless can't consume warm foods.

four Next add 1 tablespoon ginger garlic paste and fry till the uncooked smell
disappears.

5. add chopped tomatoes or tomato puree. Mix and prepare dinner for two to three mins.

6. Sprinkle half teaspoon salt, 3/4 teaspoon crimson chili powder, 1/4 teaspoon
turmeric, 1 teaspoon coriander powder, and 3/4 teaspoon garam masala.

7. Stir and Saute till the masala is cooked properly and oil starts offevolved to separate
from the masala. This step is very essential in any other case the gravy will not
taste good.

making aloo matar gravy
8. Drain the potatoes and add them to the pan.

9. Add peas/ matar.

10. Saute for 2 to 3 mins.

eleven Pour 1 cup water simply adequate to cowl the potatoes. If you pick to make
a dry aloo matar, then add lesser water.

12. Mix and cowl the pan. Cook on a low to medium warmness till the aloo is
soft-cooked however no longer mushy. Keep stirring in between and add extra water if
needed.

13 . Check if the potato is smooth cooked. You can add extra water if wished at
this stage to modify the consistency.

14. Crush half of teaspoon Kasuri methi in your fingers and add it to the gravy. Stir
and mix. Check salt and spice. Add greater salt if needed. If you like to make it
hotter, you can reduce an inexperienced chili and add it at this stage.

15. Sprinkle some coriander leaves. If your gravy is runny, then you can cook
further without masking till the water evaporates. If you like to make dry
aloo matar, prepare dinner on a barely greater flame till all the water evaporates

Serve aloo matar with roti, rice, or JEERA RICE. Change in the shade of the
gravy is due to the lighting.

INGREDIENTS (Aloo Matar Recipe)

• 3 potatoes (medium to large cubed to 1 inch)
• 1/2 to 3/4 cup green peas (fresh or frozen)

• 2 medium tomatoes chopped or pureed

• 2 large onions chopped finely
• 2 tablespoons oil

• 1 green chili slit or chopped

• 1/2 to 3/4 teaspoon cumin seeds (Jeera)

• 1 tablespoon GINGER GARLIC PASTE

• 1 teaspoon coriander po

• % teaspoon red chili po

• 1/2 to 3/4 teaspoon GARAN

• 1/2 to 3/4 teaspoon salt as
• 1/4 teaspoon turmeric