ALU MATAR

A classic dish from Punjab.Alu Matar is a favourite at home.It is a simple dish but full of flavour a treat to the tongue.You will end up eating one or more rotis or naan if made to perfection.I  once tasted it when my husband took me to his collegue’s place.It was so good that i asked the recipe from my hubby’s friend’s wife and tried it at home.It was a hit.Nowadays i make it twice a month and is liked by all at home.You can boil and keep the potatoes in the fridge overnight,if making for the next day morning to avoid hurry burry,Now let’s see how i made it.

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ALU MATAR

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side dish

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north indian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

cup

Ingredients

• 3 Potatoes -
• 1/2 cup Green peas -
• 1 Onion -
• 2 Tomatoes -
• 2 Cloves -
• 1 pinch Turmeric powder
• 1/2 TSP Coriander powder-
• 1/2 tsp chilly Red powder-
• 1 tsp Garam masala powder-
• 1 tsp Oil
• to taste Salt -
• Coriander leaves -to garnish

Course side dish Cuisine north indian Prep Time 10 minutes Cook Time 20 minutes Servings cup Ingredients 3 Potatoes - 1/2 cup Green peas - 1 Onion - 2 Tomatoes - 2 Cloves - 1 pinch Turmeric powder 1/2 TSP Coriander powder- 1/2 tsp chilly Red powder- 1 tsp Garam masala powder- 1 tsp Oil to taste Salt - Coriander leaves -to garnish

Instructions

1. Pressure cook potatoes peel them and keep aside.

   
2. Take a kadai and add oil.When it gets heated, add jeera and cloves.Now add cut onions and after frying a little add turmeric powder, red chilly powder and garam masala.

   
3. Add green peas and tomatoes and fry for a while till they are soft and mushy.I have used fresh green peas so have added directly.If using dried ones soak them over night and boil it separately and add at this stage.

   
4. Add 1/2 cup water and let the masalas blend with the gravy.At this stage add salt.

   
5. Now add boiled potatoes.

   
6. Mix well and cook till potatoes are well coated with the gravy.

   
7. Garnish with coriander leaves and serve hot with rotis or naan.

   

Recipe Notes

Notes

You can use tomato puree instead of whole tomatoes.

For richness to the gravy while garnishing add 2 tsp of rich cream.