Aloo Matar is a simple Punjabi style gravy that serves as a great sidedish for roti and pulao. I clicked this gravy a while back and totally forgot about it and I realised it only when one my reader asked about it as I had put it on the coming up next section then I changed my mind and posted some other recipe.
I have made this gravy quite a few times now after that and we love the gravy with soft piping hot phulkas.The recipe is a modified version of my aloo gobi
that I posted a while back. Quick lunch ready with Phulka,Aloo Mutter Masala, Masala Chaas
for dessert :)
So now without any delays let us get on to learn how to make aloo matar gravy....Shall we?!
Aloo Matar Masala Recipe
Preparation Time:15 minutes | Cooking Time : 20 mins | Serves:2
Potato - 2 medium sized
Green Peas - 1/3 cup tightly packed
Big Onion - 3 tbsp finely chopped
Ginger Garlic Paste - 1 tsp finely chopped
Red Chilli powder - 1 tsp
Turmeric powder - 2 pinches
Garam masala powder - 1/2 tsp
Tomato Sauce - 1 tsp
Fresh Cream - 1 tbsp(optional)
Coriander leaves - just for garnish
Salt - to taste
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Oil - 2 tsp
Jeera - 3/4 tsp
To grind to a paste:
Big Onion - 1 roughly chopped
Tomatoes - 2 roughly chopped
- Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes,Set aside.Grind the ingredients listed under 'to grind' to a fine paste,Set aside.
- In a pan heat oil - add the items listed under 'to temper' allow it to crackle,then add ginger garlic paste give a quick saute.Then add tomato puree nad saute for few mins till raw smell leaves.Add required salt.
- Then add tumeric powder,garam masala powder and red chilli powders, give a quick mix, let it cook for 2-3mins until it becomes thick.Then add potato and peas.
- Mix well till the masala coats well with the veggies.Saute for 2-3mins.Then add 1 cup of water and pressure cook for 2-3 whistles in low flame.Once pressure releases open and let it boil.Adjust salt and spice level at this stage.
- Then add tomato sauce, fresh cream and bring to a boil.Once it reaches gravy consistency and oil separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.
Serve hot with roti / rice or any pulao of your choice.
- Cooking the veggie along with the gravy takes a little more time but adds more flavour to the veggie and gravy too.You can do this in pan too.
- I added cream just for making the gravy creamy, you can even skip it.
- Adding tomato sauce gives a nice tanginess to the gravy.
- I used fresh green peas...you can use frozen or even try with dried variety.But soak dry peas overnight , then add it.
Labels: North Indian