Aloo Matar
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 People
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Calories
375 kcal
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Course
Main Course
Aloo Matar
Report
Aloo matar (or aloo mutter) is a Punjabi dish made with potatoes and peas, cooked like a curry, in a creamy and spicy sauce.
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Ingredients
- 5 medium potato peeled and diced
- 4 oz. pea fresh or frozen
- 2 large tomato peeled, seeded and mashed
- 2 large onion grated
- 3 tablespoons vegetable oil
- 1 green hot pepper , sliced or chopped
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon coriander seeds ground
- 1 teaspoon red pepper flakes (or chili powder)
- ¾ teaspoon garam masala
- ¾ teaspoon salt
- ½ teaspoon Turmeric
- ½ teaspoon fenugreek leaves kasuri methi, dried
- 3 tablespoons cilantro finely chopped leaves
- water boiling
Equipment
- Dutch oven
Instructions
- In a Dutch oven or kadai, heat the oil over medium heat.
- Sauté the cumin seeds until they start to pop (without burning them).
- Add the onions, green hot pepper and sauté, stirring frequently, until lightly browned.
- Then add the garlic paste and the ginger paste and sauté for 2 minutes, stirring frequently.
- Add the tomato purée and sauté for 2 minutes, stirring frequently.
- Then add the red pepper flakes (or chili powder), garam masala, coriander powder, turmeric and salt.
- Sauté until the oil begins to separate from the masala.
- Add the potatoes, mix and brown for 2 minutes.
- Add the peas and sauté for 2 minutes.
- Cover everything with boiling water, mix and, as soon as it comes to a boil, reduce the heat and cook, covered, over low to medium heat.
- Stir gently occasionally until the potatoes soften. If necessary, add a little boiling water.
- Add the dried fenugreek leaves and mix well. Adjust the salt, if necessary.
- Serve the aloo matar with rice and/or naan or roti.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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