Aloo Matar Masala Recipe – Socialkitchen

Aloo matar masala recipe is basic and tasty gravy prepared from potato and green peas alongside few flavors. This is an awesome accompaniment to chapathi, poori and assortment of Indian level breads. I set up this gravy at whenever I make poori’s at home. Furthermore, for me it tastes awesome alongside poori than chapathi and roti’s.

You can utilize fresh green peas to make this gravy yet dried green peas gives better results. Aside from the splashing time it takes just 20 minutes to set up this dish.

 

Planning time: 8 hrs

Cook time:20 min

Add up to time:8 hrs 20 min

Creator: Socialkitchen

Recipe type: Side dish

Cuisine: North Indian

Serves: 4 Servings

Ingredients: (1 glass = 200 ml)

Potato 3 medium size

Dried Green Peas 1 container

Oil 2 tbsp

Bay Leaf 1

Cloves 3

Cinnamon stick 1 inch

Ginger garlic glue ½ tbsp

Onion 1

Tomato 3

Coriander powder 1 tsp

Cumin powder ½ tsp

Garam Masala powder 1 tsp

Red chilli powder ½ tsp

Coriander leaves finely hacked 1 tbsp

Sugar 1 tsp

Salt according to taste

Water as required

 

 

 

Directions:

1.Soak dried green peas for no less than 8 hours and weight cook taking two shrieks. Green peas ought not be over cooked and hold its size.

 

2.Using a weight cooker bubble potatoes taking 4 to 5 shrieks, peel off its skin and generally cleave them. Likewise generally hack red ready tomatoes and make a puree of it.

 

3.Heat a kadai with oil in a medium fire and once it is warmed include cloves, straight leaf and cinnamon stick.

 

4.After couple of moments include finely slashed onion and ginger garlic glue and continue sautéing in the middle of till onion turns delicate and brilliant.

 

5.Add all the spice powders one by one and roast for couple of more seconds.

 

6.Now include tomato puree alongside salt and by shutting the cover cook till crude smell vanishes.

 

7.Further include generally cleaved potato and join by mixing. After around thirty seconds include bubbled green peas and blend once more.

 

8.Add little quantity of water contingent on your preferred consistency. Typically this curry will be semi thick sauce so I have included some water.

 

9.Further include sugar and salt if required and cook till potato and green peas assimilates the whole flavor.

 

10.Turn off the fire and enhancement with coriander clears out.

 

11.Serve hot aloo matar recipe as a side dish to chapathi, poori and roti’s.

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