Frankly Speaking I always hated Aloo Matar Sabzi since childhood, found it too boring 🥵 yukky
🤦♀️But when there is no other vegetable in your refrigerator and....!!
🧑🌾When Aloo Matar is the only option to rescue you from early morning hussle with sabjiwala....!!
'marta kya nahin karta' !! I pulled my chefmom out and added a little restaurant style twist to regular sabzi and... voila!!' A hot 🔥 favorite was discovered in my own little kitchen.
Being so generous with my new invention, I want you to try it too😇
Aloo Matar, a North indian condiment is traditionally prepared by grinding raw onions, the paste is then fried in fat, this method demands a lot of oil, which makes the curry heavy for assimilation. This method needs insignificantly lesser amount of oil to cook the curry. Gravy turns out to be very cream and is easy on belly too.
Brown Aloo Matar Curry
Serves: 2
Prep time: 5 minutes
Cook time: 20 minutes
Tools: kadai, Pressure cooker, Mixer grinder
INGREDIENTS
1. Onion 2 medium size.
2. Tomato 2 meduim size.
3. Potatoes 3 meduim size.
4. Frozen green peas 1/4 cup.
5. Green chilies 2 nos.
6. Oil 2 tbsp.
7. Salt to taste.
8. Deghi Mirch powder 1 tbsp.
9. Turmeric powder 1/4 tsp.
10. Coriander powder 1 tsp.
11. Curry powder/Garam masala 1 tsp.
12. Coriander leaves 1/2 tsp.
13. Cumin seeds 1/2 tsp.
METHOD
Wash potatoes and put in a pressure cooker with 1/2 cup water and take 2 whistles. Remove and peel the skin. Chop into chunks. Keep 2 tbsp aside.
Slice onions, chilies and tomatoes roughly.
In same pan add tomatoes, red chili powder, salt and curry powder. Fry till tomatoes are soft.
Remove in same mixer jar, add 2 tbsp water and make paste.
Heat kadai add remaining 1 tbsp oil and add cumin seeds, left over onions, brown onion paste and green peas. Cook for 1 minute.
Add red tomato paste. Put turmeric powder, coriander powder and salt accordingly.
Cook for 1 minute. Add potato chunks, 1/4 cup water, cover and cook for 3-5 minutes.
Add chopped coriander to garnish.
METHOD
Wash potatoes and put in a pressure cooker with 1/2 cup water and take 2 whistles. Remove and peel the skin. Chop into chunks. Keep 2 tbsp aside.
Slice onions, chilies and tomatoes roughly.
Heat a pan add 2 tbsp oil and fry chilies and sliced onions till they are brown. Remove fried onions in mixer jar. Leave excess oil in pan.
Add 2 tbsp water and make paste. Transfer paste to a bowl.
Add 2 tbsp water and make paste. Transfer paste to a bowl.
In same pan add tomatoes, red chili powder, salt and curry powder. Fry till tomatoes are soft.
Remove in same mixer jar, add 2 tbsp water and make paste.
Heat kadai add remaining 1 tbsp oil and add cumin seeds, left over onions, brown onion paste and green peas. Cook for 1 minute.
Add red tomato paste. Put turmeric powder, coriander powder and salt accordingly.
Cook for 1 minute. Add potato chunks, 1/4 cup water, cover and cook for 3-5 minutes.
Add chopped coriander to garnish.
Enjoy with Chapati, Naan bread or Jeera rice.
Thanks for visiting 😊
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