Ingredients and Method to make the Aloo Matar curry
6 cups of white potatoes peeled and cubed
3 cups peas
3 small tomatoes (chopped finely)
1/4 tsp turmeric
1/2 tsp chili powder (or according to taste)
salt to taste
3 cups of water
2 tbsp oil
handful of cilantro cut fine for garnish.
To grind into paste for the for the masala paste
1 yellow onion
1 tbsp khus khus
1 tbsp coriander seeds
15 peppercorns
1 1/2 tsp cumin seeds
1 inch ginger
4 red chillies (or according to taste)
1 clove
1 tbsp grated coconut
1/2 tsp minced garlic
Grind all the items mentioned for the masala paste into a fine paste. For this, powder the dry ingredients first until it is almost fine powder, then add the onions and other wet ingredients and grind to a smooth paste adding water if required to move the blades. Keep this paste aside.
Cook the peeled and cubed potatoes on the stove top or the microwave for a few minutes so that it is almost cooked. I do this in the microwave by sprinkling a few drops of water and cooking for a few minutes.
Heat oil in a large heavy bottomed pan and add this ground paste to it and saute for three to four minutes until the paste is almost dry on medium heat. Take your time with this step to ensure that the onion loses its raw taste in this process.
Add the chopped tomatoes and saute until the tomatoes are softened.
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Add turmeric powder,chili powder, semi cooked potatoes and green peas.
Mix well, add water and salt and simmer until the peas are soft and cooked.
Garnish with chopped cilantro.Serve hot with rice or roti's
Notes:
In case you like the gravy to be on the thinner side increase the quantity of water.
You can easily halve this recipe to make a smaller quantity.
Serves about 6
6 cups of white potatoes peeled and cubed
3 cups peas
3 small tomatoes (chopped finely)
1/4 tsp turmeric
1/2 tsp chili powder (or according to taste)
salt to taste
3 cups of water
2 tbsp oil
handful of cilantro cut fine for garnish.
To grind into paste for the for the masala paste
1 yellow onion
1 tbsp khus khus
1 tbsp coriander seeds
15 peppercorns
1 1/2 tsp cumin seeds
1 inch ginger
4 red chillies (or according to taste)
1 clove
1 tbsp grated coconut
1/2 tsp minced garlic
Grind all the items mentioned for the masala paste into a fine paste. For this, powder the dry ingredients first until it is almost fine powder, then add the onions and other wet ingredients and grind to a smooth paste adding water if required to move the blades. Keep this paste aside.
Cook the peeled and cubed potatoes on the stove top or the microwave for a few minutes so that it is almost cooked. I do this in the microwave by sprinkling a few drops of water and cooking for a few minutes.
Heat oil in a large heavy bottomed pan and add this ground paste to it and saute for three to four minutes until the paste is almost dry on medium heat. Take your time with this step to ensure that the onion loses its raw taste in this process.
Add the chopped tomatoes and saute until the tomatoes are softened.
The copyright of this content belongs to Veginspirations.com
Add turmeric powder,chili powder, semi cooked potatoes and green peas.
Mix well, add water and salt and simmer until the peas are soft and cooked.
Garnish with chopped cilantro.Serve hot with rice or roti's
Notes:
In case you like the gravy to be on the thinner side increase the quantity of water.
You can easily halve this recipe to make a smaller quantity.
Serves about 6
