Vegetables like potatoes and peas make my mouth swim just by hearing their names. Eating this veggie is quite good.
You have the option of boiling or not cooking the potatoes for this. I’m going to share with you today how to make Aloo Matar using raw potatoes.
You may still prepare it in the cooker even if you are pressed for time or arrive late for work. In the cooker, this vegetable cooks extremely rapidly. Making it takes no more than fifteen minutes.
This may be made and served with paratha, chapatti, roti, or phulka. So let’s get started on making Aloo Matar Ki Sabzi right away.
4
servings5
minutes10
minutes15
minutesWhen there are just potatoes and peas in the home, there’s sometimes no other vegetable available. This might generate anxiety about what to prepare and if it will turn out well, but fear not—I’ve given you a delectable recipe for this veggie. It comes out tasting good. Everyone will like it once you create it this way, so why wait? Let’s get started right away.
Keep the screen of your device ON
Ingredients
Potato – 4
Onion – 2
Tomato – 3
Ginger – 1 inch
Garlic – 5 cloves
Green chilli – 2
Coriander powder – 1 teaspoon
Red chilli powder – ½ teaspoon
Garam masala powder – ¼ teaspoon
Turmeric powder – ⅓ tsp
Salt – 1 tsp as per taste
Dry mango powder – ½ tsp
Cumin – ½ tsp
Mustard oil – 4 teaspoons
Fenugreek seeds – ½ tsp
Fennel – ½ tsp
Gram flour – 1 ½ teaspoon
Kasuri Methi – 1 teaspoon
Whole red chilli – 2
Directions
- Peel the potatoes, chop them into thick chunks, wash them, and save them in a basin before preparing Aloo Matar Sabzi.
- Finely chop the onion as well.
- Chop the tomatoes and puree them.
- Make a paste by combining the green chilli, garlic, and ginger.
- Now, take a pan and heat it before adding oil to it. Crackle the cumin seeds in the heated oil. Add onion as soon as the cumin seeds begin to crackle. Let the onion sauté for a minute now. Add the fennel and fenugreek seeds after that. Add all of these and sauté for two minutes. Will cook until Next, potatoes and gramme flour will be added, as toasting the flour enhances the flavour of the vegetable by producing a pleasant scent.
- We’re going to add tomato paste now. To ensure that it cooks fast, we will add salt to it in addition to tomato paste.
- Add the salt, red chilli powder, coriander powder, turmeric powder, and dry mango powder after two minutes, and stir everything together. Next, add the peas and green chilli paste. After mixing everything and cooking it for five minutes on low heat, add the roasted Kasuri methi and stir.
- Place it in the cooker now, add water to the gravy, and cover the cooker.
- We will then blast two whistles before turning off the gas.
- Give the pressure cooker time to cool. After the pressure cooker has cooled, open the cover, then stir in the coriander leaves and garam masala. Remove it onto a dish and sprinkle with the coriander leaves. It’s now time to serve our spicy curry with potatoes and peas.
Did you make this recipe?
Follow us on Facebook
