Aloo matar gravy recipe
Aloo matar gravy recipe with simple ingredients and method. Tangy and spicy version perfect for your roti and phulkas. Step wise pictures detailed post.
Servings: 3
Ingredients
- 4 Potato medium sized
- ½ cup Green peas
- 4 Tomato
- 2 Onion
- 1 teaspoon Ginger garlic paste
- 2 teaspoon Red chilli powder
- 1 teaspoon Coriander seeds powder
- ¾ teaspoon Garam masala powder
- ¼ teaspoon Turmeric
- 2 tablespoon Coriander leaves chopped
- 2 tablespoon Oil
- 1 teaspoon Cumin seeds
Instructions
- Chop onion finely, potatoes into small bite sized cubes and tomatoes roughly.In a small pressure cooker, add oil and splutter cumin seeds in medium heat. Add onion and fry till transparent. Add ginger garlic paste and fry in medium flame for a minute.
- Add chopped potatoes and green peas, little salt. Mix well and cook covered in low flame for 2- 3 minutes.
- Meanwhile puree the tomatoes in a blender/ mixie.
- Mix the potatoes and peas in between once to avoid it getting burnt. Add the tomato puree and all the dry powders.Cook in medium flame, if you want you can cover, for 4 minutes or until the tomato puree becomes shiny.
- Add a 1 & ¼ cup water and mix well. Add required salt, pressure cook for 2 whistles in medium flame. Once done, you can adjust the consistency of the gravy by adding more water or milk and just give one boil.
Notes
- Potato, tomato and onion I used were small sized. So if its big, reduce the numbers.
- Adding milk or cream at the end gives a rich gravy. but I loved it simply without any of these.
- The gravy consistency depends on water you add, so adjust accordingly.
- The potatoes should be fried well before we add tomato puree. This ensures soft cooked potatoes in the gravy.