Dhaba Style Aloo Matar recipe| Aloo Matar recipe
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 1 Cup=200 gram Fresh Green Peas
  • ¼th Cup Fresh Coriander Leaves (finely chopped)
  • 2 tbsp Ginger-Garlic Paste
  • 3 medium sized=250 Grams Potatoes (chopped into cubes)
  • Cooking Oil
  • Salt
  • 3 medium sized=250 grams Tomatoes (finely chopped)
  • 2 medium sized Onions=125 grams Onions (finely chopped)
  • 1 tsp Mustard Seeds/Rai
  • 1 tsp Cumin Seeds/Jeera
  • ¼th tsp Asafoetida Powder/Hing
  • 1 tsp Turmeric Powder
  • 1 Dried Red Chili Powder (Less spicy)
  • 2 tsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • ¼th tsp Dried Fenugreek leaves (Kasuri Methi)-roasted
  • Pinch of Sugar.
Instructions
  1. Heat 3-4 tbsp Cooking Oil in a pan. Fry Potato Cubes lightly until a thin crust is formed on Potato cubes (5 mins on low-medium heat). Remove potatoes from the pan
  2. In the same pan, put mustard seeds and wait for it to splutter. Add Cumin Seeds and Asafoetida Powder. After 30 seconds,add finely chopped onions. Let Onions become light brown in color
  3. Onions become light brown in color in about 8-10 mins on medium heat. Add Turmeric Powder and give a quick mix. Now add Ginger-Garlic Paste and cook on medium heat.
  4. Add Coriander leaves, chopped tomatoes and cook on high heat for a min.
  5. We will cook tomatoes covered on low heat until it becomes soft and mushy. To quicken the process of softening of tomatoes, add some salt. Mix well and cook covered
  6. Uncover after 6 mins
  7. Mash with back of a ladle Add red chili powder, dry coriander powder. Bhunao the ingredients on medium heat. Add some water to prevent masala from sticking to the bottom of the pan. Keep alternating between stiring and mashing .
  8. After 4-5 mins of Bhunao, Oil begins to ooze out from the masala. Now add Green Peas and pinch of Sugar (check related tip below) and mix well.
  9. Now add fried Potatoes. Make sure you don't break potatoes due to agressive stiring.
  10. Add water as needed (as per desired consistency of the dish)-We have used 1½ Cups of water
  11. Allow gravy to boil on medium heat.
  12. Add salt, garam masala powder and coriander leaves and mix well.
  13. Lower the heat and cook covered. We have cooked green peas for 7-8 mins on reduced heat. Fresh Green Peas may take a little longer to cook than Frozen peas.
  14. Now add dried fenugreek leaves (Kasuri Methi). Roast and then roughly crush between your palms. Give a final stir and then switch off the heat
  15. Serve Aloo Matar with Paratha, roti, steamed rice or Soft rolls
  16. Tip: Adding Sugar in green veg preparations serves 2 purposes 1) adds to the flavor of th dish and 2) green veggies retain its color
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/dhaba-style-aloo-matar/