Aloo Matar Recipe I Peas Potato Curry & Spl. Sabji Masala I सब्जी मसाला & आलू मटर I Pankaj Bhadouria
What’s so special about an Aloo Matar Curry? Lots!
In this video, I am sharing with you a recipe of not just an aloo matar recipe but also a very special sabji masala to make the Aloo Matar Curry.
Even the basic ingredients of the Aloo Matar recipe are special. How? Because I have not used frozen peas or stored potatoes but freshly harvested new potatoes and fresh green peas. And that, believe me makes all the difference to my Aloo matar recipe.
Along with that, it is the fresh blend of spices, my sabji masala, that creates magic in the aloo matar recipe.
Check out the video for the recipes of not just the Aloo Matar Curry but also the sabji Masala!
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Recipe :
Aloo Matar
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 3-4
Ingredients:
300g new Potatoes, small
2 large Onion
3 large red Tomatoes
1 cup Peas
1 tbsp Ginger garlic paste
3-4 Green chilies
½ Turmeric powder
1 tsp Kashmiri Red chili powder
½ tsp Garam masala powder
1 tbsp Coriander powder
Coriander leaves
For spice mix:
1 tbsp chana dal
1 tsp cumin seeds
2 black cardamoms
2 bay leaves
2” cinnamon sticks
8-10 black pepper corns
1 tbsp coriander seeds
½ tsp fennel seeds
¼ tsp fenugreek seeds
2 whole red chilies
Method:
For the spice mix, lightly roast all the spices and grind to a smooth powder. Peel and wash the potatoes. Heat the oil and add ½ tsp salt to it. Fry the potatoes till golden.
Sprinkle water over the potatoes and cook further till the potatoes are tender.
Remove and set aside.
Remove excess oil leaving only 3 tbsp oil in the pan and add the onion paste. Saute till the paste is golden. Add the turmeric powder, red chili powder, coriander powder, mix and add the ginger garlic paste. Saute till fragrant.
Add the tomato paste and cook till oil floats on top. Add the spice mix. Add 1 cup water and bring to a boil. Add the Fried potatoes, peas and cover and cook till the potatoes are tender. Add Kasuri Methi. Serve garnished with coriander leaves.
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