Aloo Matar ki sabji is a simple curry made of aloo and matar. It is very popular in Indian cuisine. We often make aloo matar ki sabji at home. This is a quick recipe and needs very basic ingredients. Here I am sharing without onion and garlic recipe. This has just aloo (Potato), matar (green Peas) and basic spices.
Aloo (Potato) has an important place in our kitchen. Most of the vegetables are cooked with potatoes as methi aloo, palak aloo, sem aloo, gobhi aloo or Shimla mirch aloo ki sabji. Aloo and matar can be cooked as a curry or dry. My daughter doesn’t like vegetables like beans, methi, gobhi and brinjal. Whenever I cook them, I make sure to add some potatoes along with them. So that she can at least eat some vegetables. After all every kids or elders are potato lovers.
Aloo matar ki sabji can be cooked in two ways. If you are in hurry, you can cook this in pressure cooker. Chopped potatoes and peas are pressure cooked along with chopped tomatoes. In other way, it can be prepared in a kadhai with boiled aloo and matar along with tomato puree. Aloo matar curry has many variations. You can skip tomatoes. You can add onion and garlic. It depends on your taste and choice. If you have already boiled aloo and matar in your refrigerator, it can be cooked within minutes. Here I am sharing kadhai method of aloo matar curry recipe. It's packed with simple flavours from the tomato and spices. You can serve aloo matar curry with roti, poori or parantha in lunch or dinner.
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
4 medium potatoes1 cup matar
3 medium tomatoes
½ tsp. grated ginger
Some chopped green chilli
½ tsp. cumin seeds (Jeera)
A small pinch asafoetida (heeng)
½ tsp. turmeric powder
½ tsp. coriander powder
¼ tsp. red chilli powder
¼ tsp. amchoor powder
¼ tsp. garam masala
2 tbsp. oil
Salt to taste
Chopped coriander
Instructions:
Wash and boil matar (peas) with 2 cups water in a pressure cooker on medium flame.Boil for 5 minutes or till they will become soft. Once done, take out boiled peas in a bowl. Drain its water.
Now wash potatoes very well and put in same pressure cooker. Add enough water and close the lid. Pressure cook for 4 to 5 whistles on medium flame or till the potatoes are softened.
Let the potatoes cool, then peel and break into small pieces.
Wash tomatoes very well and blend into a smooth puree.
Heat oil in a kadhai, add cumin and heeng.
When cumin splutters add chopped green chilli and ginger.
Add tomato puree, turmeric powder, coriander powder and red chilli powder.
Sautee puree till oil starts to leave the sides of the masala. Stir in between occasionally. Add potatoes, peas and salt.
Add 2 cups water in kadhai. If required, you can add more water to adjust consistency.
Cook on low flame for 5 minutes. After that add amchoor powder and garam masala. Mix properly.
Garnish with chopped coriander. Aloo matar ki sabji is ready.
Serve with paratha, poori or roti along with curd and papad.
Tips:
- Adjust the consistency of sabji as per your choice.
- You can use either fresh or frozen peas.
- Adjust spices as per your taste.
- This is no onion no garlic recipe but if you want, you can add onion and garlic.
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