Aalu Matar
A simple, everyday gravy dish combining potatoes and green peas. It tastes great with plain paranthas or pooris.
Equipment
- Pressure Cooker
- Pan
- Knives and Cutting Board
- Peeler
- Spatula
Ingredients
- 6-8 Medium-Sized Potatoes; Boiled and roughly cut
- 1 tbsp Finely Chopped Garlic
- 1 tbsp Finely Chopped Ginger
- 1 tbsp Finely Chopped Green Chillies
- 1 tsp Cumin Seeds
- ⅓ tsp Asafoetida
- 1 Medium-Sized Onion; Finely Chopped
- 2 tbsp Finely Chopped Fresh Coriander Leaves
- 2 Medium-Sized Tomatoes; Finely Chopped
- Salt; to taste
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 tbsp Coriander Powder
- ⅓ Cup Green Peas
- 1-1½ Cup Water
- ½ tsp Garam Masala
- 1 tsp Kasuri Methi (Dry Fenugreek Leaves)
- 2 Pinches Sugar
- ½ tbsp Lemon Juice
Instructions
- Heat oil in a pan. Add ginger, garlic and green chillies. Fry them on medium heat for about 15 seconds.
- Add cumin seeds and asafoetida. Fry for another 10 seconds on medium heat.
- Add onion and coriander leaves. Fry till the onion turns golden brown.
- Add tomatoes, followed by salt, turmeric powder, red chilli powder and coriander powder.
- Reduce the heat. Cover and cook till the tomatoes become mushy and the oil separates.
- Add peas and boiled potatoes.
- Add water. Mix and cook on high heat.
- When the gravy comes to a boil, add garam masala and kasuri methi.
- In the end, add sugar and lemon juice and turn off the heat. Taste and adjust the salt.
- Garnish with fresh coriander leaves and serve.