Alu matar Recipe | How to make Alu matar

2012-10-18
Aloo Matar
  • Yield : 3-4 cups
  • Servings : 5-6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Many many versions of this recipe exist in India, but each house will have it own!

Ingredients

  • Peas- fresh or frozen - 2 cups
  • Potatoes - 2
  • Onion - 1 large
  • Ginger garlic paste - 2 tsp
  • Haldi or turmeric powder - 1/2 tsp
  • Chilli powder - 1 tsp
  • Garam masala - 1/4 tsp ( optional)
  • Salt - to taste
  • Hot water - 1/4 cup
  • Cumin seeds- 1 tsp
  • Asafoetida or hing - 1 pinch ( optional)

Method

Step 1

Thaw the peas. I always use frozen.. They are handy.

Step 2

Skin and dice potatoes. Keep in water till required.

Step 3

Peel and dice onion.

Step 4

In a hot wok or kadhai, heat oil. When hot, add cumin . Let sizzle for 30 seconds. DO NOT let the cumin seeds burn .

Step 5

Add the onion. Let fry for a couple of minutes. Add the turmeric powder, chilli powder. After 1 minute, add the ginger and garlic pastes. Fry for 2 minutes.

Step 6

When fragrant, add the potatoes. Fry for 2 minutes. Add salt now so that the salt seeps into the potatoes.

Step 7

Add peas. Fry for 5 minutes. Mix well . Add hot water, cover and cook for 10-12 minutes.

Step 8

When cooked, add the garam masala. Let boil for 1 minute. By now, the hot water and potatoes would've helped make the gravy thick .

Step 9

Serve hot with rotis, parathas or rice.

Parathas , alu matar and pickle make a very good combination.

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