Aloo Matar is a North Indian dish and every household has their own little twist added to it. Some use boiled potatoes, while some prefer to fry them. They may be peeled or left with the skin on. Whatever way it is made it is a delicious and easy to make dish, which goes well with Roti. I love mine with hot Basmathi or Jasmine rice too.
- 2 medium sizedpotatoes
- 150 gms shelled peas
- 3 large onions
- 1 inch piece of ginger
- 2 large tomatoes
- Coriander leaves
- 2 heaped tbsps Coriander powder
- 1 heaped tbsp Kashmiri Chilly powder
- A large pinch of Haldi /Turmeric
- 5 tbsps oil
- 1/2 tsp Jeera/Cumin seeds
Pressure cook potatoes. Deskin and mash one of them. Chop the other into large pieces. Slice onions. Grate the ginger. Chop tomatoes fine. Boil the peas separately with a little salt. Heat oil in a pan. Add the Cumin seeds, and after they splutter add the onions and ginger. Roast till translucent. Drop in the coriander powder, chilly powder, salt and turmeric powder. Toss for a few seconds. Add the mashed potato, boiled peas and the chopped tomatoes. Allow to simmer on a gentle flame. In another pan heat a little oil and roast the pieces of chopped potatoes till they turn a golden brown. Drop them into the boiling Aloo Matar. Mix gently, allow to boil for a couple of minutes, switch off and garnish with coriander leaves. Keep aside for about fifteen minutes for the flavours to infuse before serving.
Note: No Garam Masala has been used in this preparation. You may add a little if you wish to, though I prefer mine without it.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.