Aloo Mattar
* * * * *
[Based on 3 users]
Author SAMEENA_HASAN2000 Yield No Value
Published May 6, 2008 Cooking Time 50 Minutes
Recipe Type Others Preparation Time 20 Minutes
Ingredient Potatos Standing Time 50 Minutes
Description: A  aloo Matter  flavours and taste, aloo matter or aloo with peas is a simple and yet delicious vegetable recipe. With potatoes diced and cooked in a spicy rich tomato gravy along with green peas, aloo matar is simply and yet so simple to prepare. Find other mouth watering aloo recipe, vegetable matar.

Recipe of Aloo Mattar

Ingredient Name Quantity Unit
SALT 1½ To Taste
CORIANDER POWDER 1 Teaspoons
Turmeric Powder (haldi) 1/4 Teaspoons
Chili Powder 1½ Teaspoons
Ginger, Minced 1½ Teaspoons
GARLIC(CHOPPED) 1½ Teaspoons
MEDIUM ONION(COARSELY CHOPPED 1 Small
OIL 3 Teaspoons
Green Peas (fresh Or Frozen) 350 Grams
Potato 250 Grams
TOMATO CHOPPED 2 Numbers
Garam Masala ½ Teaspoons
Coriander Leaves, Chopped ½ Teaspoons
Green Chilies, Sliced 2-3 Numbers

Directions

1 .Peel and cut potatoes into small cubes. Use fresh peas, if possible. If using frozen peas, soak them in water for 15 minutes before cooking.
 2 .Heat oil in a medium skillet, add onion and fry until the onions are soft and the edges are brown.
 3 .Add crushed garlic and ginger and stirring frequently fry these for two minutes. Then add chili powder, turmeric powder, coriander powder and salt, stir once and quickly add chopped tomatoes and 3-4 tablespoons of water.
 4 .Stirring constantly fry tomatoes on medium-low heat for 5 -8 minutes or until the tomatoes are reduced to pulp, mashing tomatoes with the back of the spoon. Add little water if the mixture sticks to the bottom of the skillet.
 5 .Put in potatoes, peas and 1 cup of water and stir to mix the ingredients. Bring the mixture to boil over high heat, and then reduce heat to low, cover and cook on low heat for 15 minutes or until the vegetables are tender and most of the water has evaporated. Add more water for thin gravy and adjust the seasoning with salt.
 6 .Just before serving sprinkle with garam masala, finely chopped coriander leaves and sliced green chillies

Recipe Tips

serve with rice or naan or roti
Posted May 6, 2008

You need to be logged in to add comments.

Click here to login into your account.

3 Comments

Devina Oct 6, 2009
I added Kasoori methi & lime. It tastes really good! I stuck to chopping giner & garlic separately. Great recipe once again...thankyou

SrividyaSridhar Jun 10, 2009
Very nice recepe..Worth trying it.

Steve May 11, 2009
Very nice recipe. Subtle flavors. I used ginger-garlic paste in place of chopped ginger and garlic. Also, cook the sauce/gravy down thoroughly-then add the potatoes. Wait until the very end for the peas as they will be overcooked if added sooner. This is a slow simmer-type recipe that is worth the time required to make it. It came out "restaurant quality". I will make this again and again!

See All Comments