Aloo Matar Ki Sabzi Potato N Peas Curry Food

ALOO MATAR RECIPE | ALOO MUTTER

Steps:

• Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.
• Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used.
• Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle.
• Add chopped onions, green chili and fry until lightly golden or pink.
• Next put in the ginger garlic paste and saute until the raw smell disappears.
• Add tomato puree and saute for 2 mins.
• Next add chili powder, garam masala, coriander powder, turmeric and salt.
• Saute until oil begins to separate from the masala.
• Add potatoes and peas. Saute for 2 mins.
• Add water just enough to cover the potatoes. Cook covered on a low to medium heat.
• Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed.
• If making in pressure cooker then, allow to whistle twice on a medium heat.
• Add kasuri methi and mix well. Adjust salt if needed.
• Serve aloo matar with rice or roti.
• Chop the potatoes to 1 inch pieces. Press saute button on the instant pot and pour oil to the steel insert.
• When the oil turns hot, add cumin seeds. As soon as they begin to splutter, add chopped onions and saute until light golden.
• Then stir in the ginger garlic and saute for 30 to 60 seconds. Then add tomato puree and mix well.
• Add all the spice powders - red chilli powder, turmeric, garam masala, coriander powder and salt.
• Saute for a few minutes until the masala smells aromatic. (For a more authentic version you may saute this till the masala turns thick and aromatic. For this you have to switch over to saute low and saute.)
• Then pour 1 cup of water for 2 cups of cubed potatoes. After pouring water scrape the bottom of the steel insert with a spatula to deglaze. Add peas. (If using frozen peas that are too tender, add them later once the curry is done. Simmer for a few minutes.)
• Secure the Instant pot lid with the steam release handle set to sealing.
• Press pressure cook button (high pressure) & set the timer to 4 minutes. When the IP is done, do a quick release by moving the steam release valve from sealing to venting.
• Add kasuri methi. Stir and taste test. Add more garam masala and salt if you prefer. For a thicker consistency you can also cook it on a saute mode for 1 minute.
• Garnish aloo matar with coriander leaves. Serve aloo matar with rice or roti.
• If you are a beginner check the video on my potato curry post.

ALOO MATAR KI SABZI

Steps:

• Heat oil. Add onions and fry till light brown.
• Add cumin seeds and cook for a few seconds till they splutter.
• Add tomatoes, salt, turmeric & chili pepper after the cumin seeds have popped and you can smell the aroma. Cook tomatoes for 5 - 10 minutes while mashing with a wooden spoon.
• Add potatoes and fry for 2-3 minutes. Add peas with 1 cup water. If you prefer a dryer sabzi then add only 1/4th cup of water.
• Cook till potatoes are tender and desired level of gravy is reached. Garnish with green chili and coriander.

ALOO BAINGAN SABZI

Steps:

• In a medium pot with a lid, heat 1 tbsp oil. Add the cubed potatoes and sautee over low-med heat for 8-10 minutes until they are lighly crisped and colored on the outside. Remove and set aside.
• Add another 1/2 tbsp oil, heat, then add the chopped eggplants. Saute for 7-8 minutes, then remove and set aside.
• Add another 1/2 tbsp oil to the same pan and heat. When hot, add the cumin seeds and let them turn slightly brown. Then add the ginger paste, garlic, turmeric, chili powder, coriander and 3 tbsp water. Stir to combine.
• Add the chopped tomatoes and saute for 4 minutes.
• Add the potatoes and the eggplant to the tomato base and mix well.
• Add salt and garam masala, stir to combine. Then add 1/4 cup water, combine, then bring to a simmer (covered) for 8-10 minutes. Stir occasionally to make sure it doesn't dry out or stick to the pan and burn.
• Remove from heat and transfer to a serving bowl. Garnish with fresh coriander (cilantro) leaves.
• Serve with rice or rotis.

ALOO MATAR SABZI RECIPE - POTATOES PEAS IN TOMATO GRAVY

Steps:

• To begin making the Aloo Matar Sabzi Recipe, prep all the ingredients and keep aside.
• Heat a tablespoon of ghee or oil in a pressure cooker; add in the cumin seeds and allow it to crackle. Once the cumin seeds crackle add in the onions and ginger and saute on low heat until the onions soften.
• Once the onions soften, add the tomato puree, green chillies and cook the tomatoes for two to three minutes.
• Once the tomatoes have softened add turmeric powder, garam masala powder, salt and chilli powder and stir well. Add the chopped and peeled potatoes into the pressure cooker. Add 1/2 a cup of water.
• Cover the pressure cooker and allow the Aloo Matar Sabzi to cook for 3 to 4 whistles and turn off the heat.
• Allow the pressure to release naturally, as the potatoes will continue to cook as long as there is pressure inside the cooker.
• Once the pressure has released, open the cooker and give the Aloo Matar Sabzi a stir. Adjust the consistency of the sabzi, by adding little water if required and post that check the salt and spices and adjust according to taste.
• Finally stir in the green peas and give the Aloo Matar Sabzi a brisk boil and turn off the heat.
• Transfer the Aloo Matar Sabzi to a serving bowl , stir in the chopped coriander leaves and serve hot.
• Serve the Aloo Mutter Sabzi along with steamed rice, parathas, phulka's or naan's for a perfect weeknight dinner.

ALOO MATAR KI SABZI (POTATO N PEAS CURRY)

Steps:

• Heat oil and add the cumin seeds and the bay leaves.
• When the seeds begin to splutter, add the onion paste and saute till fat separates.
• Add the tomatoes or puree, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates.
• Add the peas, potatoes and the green chillies and saut?ver high heat till the vegetables look glossy.
• Add 2 cups of water; bring to a boil and simmer, for 10-15 minutes.
• Serve hot, garnished with the coriander leaves.