Time 40m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
Heat oil over medium heat. Add cumin seed and bay leaves. When seeds begin to splutter, add onion, garlic, and ginger paste and saute until oil separates. Add half the tomato sauce, tumeric, garam masala, red pepper, and corriander powder. Stir fry until the oil separates. Add peas, potatoes, and green chilis and the rest of the tomato sauce and heat through. Take out the bay leaves. I like to serve this over jasmine rice with pita bread or naan. You can also add plain yogurt to taste if you desire a creamier dish. Enjoy!
Time 30m Number Of Ingredients 15 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.
Time 35m Yield 6 Number Of Ingredients 13 Steps:
Gather the ingredients. In a large skillet over medium-high heat, heat the oil. Add the onion, garlic, and ginger and saute for 3 to 5 minutes, or until the onions are soft and translucent. Add the chopped potatoes, peas, and bay leaf, and stir to combine. Add the water and stir. Cover and allow to cook at least 10 minutes, or until potatoes are almost softened when pierced with a fork or knife. Add the garam masala and paprika and stir. Cover and cook another 8 to 10 minutes until the potatoes are tender and the mixture is fragrant. Remove from the heat. Stir in the fresh cilantro and add salt and pepper to taste. Serve and enjoy!
Time 1h15m Yield 12 patties Number Of Ingredients 17 Steps:
For the chaat masala: Combine the cumin, amchoor, kala namak, chile powder, black pepper and salt in a storage container with a tight-fitting lid. Store at room temperature for up 6 months. Cover the potatoes with cold water in a large pot. Bring to a boil and cook until tender, about 30 minutes. Add the peas to the same water and cook until bright green and tender, 3 to 4 minutes. Drain, remove the potatoes to a plate to cool and transfer the peas to the bowl of a food processor. For the filling: Add the ginger, sugar, 1 green chili, 1/2 cup cilantro, juice from half the lime, 1/2 teaspoon chaat masala and 1/2 teaspoon salt to the peas in the food processor and process in spurts until a rather coarse paste. Adjust with salt to taste. Remove half the paste for the filling (about 1/2 cup). Then make the chutney for serving: Add 2 tablespoons water, the remaining chilies, cilantro and lime juice to the food processor and pulse until it has the consistency of a fine pesto. Adjust seasoning with lime juice and salt to taste. Set aside. When the potatoes are cool enough to handle, remove the peels and transfer to a large bowl. Mash the potatoes. (I find it easier to coarsely grate the potatoes on a box grater and then mash.) There shouldn’t be any large pieces but it shouldn’t to be super smooth either. Add 1/4 cup breadcrumbs, 1 1/2 teaspoons chaat masala and 1 teaspoon salt. Mix well and adjust seasoning to taste with salt. Divide the potato mixture into approximately 12 equal-sized pieces (about 1/4 cup each). Rub a little bit of oil on cleaned and dried hands (it helps forming the patties) and roll into balls and then make an indentation in the center with your thumb. Spoon about 1/2 tablespoon of the reserved pea mixture into the indent and gently close the edges together to seal. Roll into a ball again and flatten into a patty about 1/2-inch-thick. (If a little pea mixture gets mixed with the potato part of the patty do not worry.) Repeat with rest of the balls and filling. If you have filling left, you can add it to the chutney. Add the remaining breadcrumbs on a plate or shallow bowl. Press both sides of each patty into the breadcrumbs to coat. Heat 2 to 3 tablespoons of oil in a large nonstick skillet over medium-high heat. When hot, add the patties in single layer batch, evenly spaced out. Fry until you get a nice golden crust, 3 to 4 minutes per side. Remove to paper towel-lined plate and sprinkle with salt. Wipe out the skillet with a couple paper towels. Repeat with more oil and the remaining patties. Serve hot with chutney.
More about “aloo matar recipes”
Time 45m Yield 4 Number Of Ingredients 12 Steps:
Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf. Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.
