Aloo Matar Recipe - Aloo Mutter Masala - Potato Peas Gravy Aloo Matar is a simple Punjabi style gravy that serves as a great sidedish for roti and pulao. I clicked this gravy a while back and totally forgot about it and I realised it only when one my reader asked about it as I had put it on the coming up next section then I changed my mind and posted some other recipe. I have made this gravy quite a few times now after that and we love the gravy with soft piping hot phulkas.The recipe is a modified version of my aloo gobi that I posted a while back. Quick lunch ready with Phulka,Aloo Gobi Masala, Masala Chaas and Jamuns for dessert :) So now without any delays let us get on to learn how to make aloo matar gravy....Shall we?! Aloo Matar Masala Recipe Preparation Time:15 minutes | Cooking Time : 20 mins | Serves:2Recipe Category: Sidedish | Recipe Cuisine: North Indian Potato - 2 medium sizedGreen Peas - 1/3 cup tightly packedBig Onion - 3 tbsp finely choppedGinger Garlic Paste - 2 tsp finely choppedRed Chilli powder - 1 tspTurmeric powder - 2 pinchesGaram masala powder - 1/2 tspTomato Sauce - 1 tspFresh Cream - 1 tbsp(optional)Coriander leaves - just for garnishSalt - to taste To temper: Oil - 2 tspJeera - 3/4 tsp To grind to a paste Big Onion - 1 roughly choppedTomatoes - 2 Method: Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes,Set aside.Grind the ingredients listed under to grind to a fine paste,Set aside. In a pan heat oil - add the items listed under to temper allow it to crackle.Then add tomato puree nad saute for few mins till raw smell leaves.Add required salt. Then add the spice powders give a quick mix, let it cook for 2-3mins until it becomes thick.Then add potatoes and peas. Mix well till the masala coats well with the veggies.Saute for 2-3mins.Then add 1 cup of water and pressure cook for 2-3 whistles in low flame.Once pressure releases open and let it boil.Adjust salt and spice level at this stage. Then add tomato sauce, fresh cream and bring to a boil.Once it reaches gravy consistency and oil separates switch off and garnish with corainder leaves and sprinkle a pinch of garam masala powder. Serve hot with roti / rice or any pulao of your choice. My Notes: Cooking the veggie along with the gravy takes a little more time but adds more flavour to the veggie and gravy too.You can do this in pan too. I added cream just for making the gravy creamy, you can even skip it. Adding tomato sauce gives a nice tanginess to the gravy. I used fresh green peas...you can use frozen or even try with dried variety.But soak dry peas overnight , then add it. Tags: aloo matar recipe,aloo matar,easy aloo mutter masala,aloo mutter gravy,aloo matar gravy,how to prepare aloo matar,how to make aloo matar,aloo mutter masala recipe,quick punjabi gravy,punjabi style aloo mutter,potato peas gravy,potato peas curry recipe,potato peas masala ift.tt/1vbariq
Posted on: Tue, 19 Aug 2014 05:55:17 +0000
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