Aloo Matar Sabzi Recipe is a very traditional Punjabi dish that is made with potatoes and peas, simmered in light and tangy tomato gravy. The recipe has a delicate addition of spices to the potatoes in a tangy tomato gravy, simmered to perfection brings out the essence of this flavorful dish. Serve the Aloo Mutter Ki Sabzi along with steamed rice, parathas, phulka’s or naan’s for a perfect weeknight dinner.
Recipe link: http://www.archanaskitchen.com/recipes/indian/main-course/main-course-vegetable-gravy-recipes/254-aloo-mutter-ki-sabzi-potatoes-and-peas-in-tomato-curry
Ingredients
2 large potatoes, boiled and diced
1/2 cup of green peas, steamed
1 onion, finely chopped
2 to 3 cloves of garlic
an inch piece of ginger
1 cup of freshly pureed tomatoes
1/2 teaspoon cumin seeds
1 or 2 green chillies, slit
1/2 teaspoon coriander powder
1/2 teaspoon of garam masala powder
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
a small bunch of coriander leaves, finely chopped
salt to taste
oil for cooking
Directions for Aloo Matar Ki Sabzi Recipe
To begin making the Aloo Matar Sabzi Recipe, we will first make a paste of the onion, ginger and garlic and keep aside.
Heat a tablespoon of oil in a heavy bottomed pan; add in the cumin seeds and allow it to crackle. Add in the onion paste mixture and saute on low heat until the raw small from the onions go away and they turn golden in color.
Add the tomato puree, green chillies, turmeric powder, coriander powder, garam masala powder, salt and chilli powder and stir well. Allow the tomatoes to come a boil.
Once it comes to a boil, add the cooked potatoes. Turn the heat to low, cover the pan and simmer the mixture for about 15 minutes. In the last 3 minutes of the simmering process of the aloo sabzi, add in the steamed peas and stir. Finally stir in the coriander leaves and turn off the heat. Check the salt and spice levels and adjust to suit your taste.
Serve the Aloo Mutter Ki Sabzi along with steamed rice, parathas, phulka’s or naan’s for a perfect weeknight dinner.
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