Aloo Matar (Potato and Green Peas in Tomato Gravy)

by Kamala on April 7, 2010

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Aloo_Matar_Potato_Green_Peas_Tomato_Gravy_1 Aloo Matar (Potato and Green Peas in Tomato Gravy) is a hot spicy gravy that suits well with all types of rice, chappati, naan and poori. I blend tomatoes to get nice colour and taste of the gravy. Also fresh green peas taste better in tomato gravy.

Ingredients

  • Fresh green peas – 1 cup
  • Potato – 2 no
  • Juicy tomato – 2 no Aloo_Matar_Potato_Green_Peas_Tomato_Gravy_2
  • Green chilli – 1 no
  • Ginger garlic paste – 1 tea spoon
  • Red chilli powder – 1 tea spoon
  • Turmeric powder – ¼ tea spoon
  • Garam masala powder – ½ tea spoon
  • Coriander powder – 2 tea spoon
  • Salt – as per taste
  • Coriander leaves few – for garnishing
  • For seasoning
    • Fennel seeds – 1 tea spoon
    • Cinnamon sticks – 2 no (one inch long each)
    • Oil – 2 tea spoon

Method

  • Blend tomatoes in a blender; chop onion and green chilli; peel and cut potatoes into cubes.
  • Heat a pan with oil and do the seasoning.

Aloo_Matar_Potato_Green_Peas_Tomato_Gravy_3 Aloo_Matar_Potato_Green_Peas_Tomato_Gravy_4

  • Then add onion, green chilli and fry till onion is red in colour.

Aloo_Matar_Potato_Green_Peas_Tomato_Gravy_5 Aloo_Matar_Potato_Green_Peas_Tomato_Gravy_6

  • Now add ginger garlic paste, all dry masalas, salt and fry for few seconds.

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  • Add blended tomato and mix well.

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  • Now add potato, peas and some water.

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  • Mix, cook well till potato and peas are soft and the gravy gets thick (I kept potato and peas for 4 minutes in microwave oven to save time and then added); add some coriander leaves and mix well.

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  • Garnish with remaining coriander leaves and serve hot with steamed rice, chappati.

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Tips

  • Fresh green peas taste better.

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