Aloo Matar ki Sabzi is one of the most favorite North Indian style recipes. This is normally prepared in winter season when fresh green peas are available,. The recipe does not contain any onion or garlic and is a perfect to take along with roti or puri or stuffed parathas or flavoured rice like vegetable rice or jeera rice.
Ripe tomatoes are very important to make this sabji. So please ensure that you have sufficient ripe tomatoes for making this recipe. It just takes 15 minutes to prepare and 30 minutes to cook this recipe. The main ingredients are potatoes and green peas.
Ingredients
- Potatoes - 3, large, peeled and cubed
- Green peas - 3/4 cup
- Tomatoes - 3, large, blanched in hot water for 6 to 7 mts, peeled and ground to a paste
- Ginger green chili paste (crush 3 green chilies and 1" ginger piece)
- Kasuri methi - 1 tsp
- Cumin seeds - 1 tsp
- Red chilli powder - 1 1/2 tea spoon
- Turmeric powder - 1/4 tsp
- Coriander powder - 2 tsps
- Roasted cumin powder - 1/2 tsp
- Garam masala powder - 1/4 tsp
- Salt to taste
- Coriander leaves - 1/3 cup chopped and packed including stalks
- Oil - 2 tbsps
Method of preparation
First pressure cook the potatoes ( Do not cut them) upto 2 whistles or till they are 3/4 cooked. Now turn off the flame and let the pressure reduce. Peel the potatoes and cube them. Keep them aside.
- Blanch the tomatoes in hot water for 7 minutes. Peel the skin and grind them to a fine paste. Keep them aside.
- Now heat oil in a heavy bottomed vessel and add cumin seeds once it is hot and allow them to splutter. Now add green chilli, ginger paste and saute for few seconds.
- Reduce the flame and add red chilli powder, turmeric powder, coriander powder, cumin powder and kasuri methi and 2 table spoon of water. Cook for few minutes.
- Add the tomato paste and 1/4 cup of water and cook on low medium flame for 9-10 mts. Add salt to taste. Add green peas and the pressure cooked potatoes along with 3 cups of water and bring to a boil. (Lightly mash a few potato cubes so that they thicken the gravy)
- Reduce flame, place lid and cook for another 15-18 mts or till you achieve the required gravy consistency and the potatoes and green peas are completely cooked. Add garam masala powder and mix well. Turn off flame and remove to a serving bowl. Garnish with fresh coriander leaves.
