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Aloo Matar Recipe

Ingerdients:

For the Masala:

1. Green chillies: 6

2. Tomatoes: 3 medium

3. Ginger: 2-inch piece

4. Garlic: 10 cloves

5. Onions: 2 medium

6. Coriander seeds: 2 tbsp

7. Lemon juice: 4 tbsp

8. Water: 1/4 cup

Other Ingredients:

1. Oil: 1/2 cup (heaped)

2. Potatoes: 1 kg (peeled and cut into cubes)

3. Asafoetida: 1/4 tsp

4. Cumin seeds: 2 tsp

5. Peas: 500g (defrosted and mashed)

6. Crushed red chilli: 3 tsp (heaped)

7. Turmeric: 1 tsp

8. Garam masala powder: 1 tsp

9. Salt: 1 1/2 tsp

10. Fenugreek leaves: 2 tbsp

11. Green chillies: 4 (chopped)

12. Cream: 1/2 cup

13. Coriander leaves: 4-5 tbsp (chopped)

Recipe:

1. Prepare the Masala:

- In a blender, combine the green chillies, tomatoes, ginger, garlic, onions, coriander seeds, lemon juice, and water. Blend until you achieve a smooth paste. Set aside.

2. Fry the Potatoes:

- Heat the oil in a large pan. Add the potato cubes and fry until they turn golden brown. Remove and set aside.

3. Cook the Peas:

- In the same oil, add the asafoetida and cumin seeds. Fry for a minute.

- Add the mashed peas and fry for 3-4 minutes.

4. Add the Masala:

- Pour the prepared masala paste into the pan with the peas. Add the crushed red chilli, turmeric, garam masala, salt, and 1/2 cup of water. Mix well.

- Cook the mixture on medium flame until the oil separates from the masala.

5. Combine and Simmer:

- Add the fried potatoes to the masala. Mix well.

- Add the chopped green chillies and fenugreek leaves. Stir to combine.

- Simmer the mixture on low flame for about 7 minutes.

6. Finish with Cream and Coriander:

- Stir in the cream and cook on high flame until the oil separates again.

- Add the chopped coriander leaves and mix well.

7. Serve:

- Serve hot with roti, salad, chutney, and a dollop of butter.

Enjoy this delicious and flavourful Aloo Matar dish with your family and friends.

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