Alu matar Recipe | How to make Alu matar2012-10-18
- 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!
- 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)
Thaw the peas. I always use frozen.. They are handy.
Skin and dice potatoes. Keep in water till required.
Peel and dice onion.
In a hot wok or kadhai, heat oil. When hot, add cumin . Let sizzle for 30 seconds. DO NOT let the cumin seeds burn .
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.
When fragrant, add the potatoes. Fry for 2 minutes. Add salt now so that the salt seeps into the potatoes.
Add peas. Fry for 5 minutes. Mix well . Add hot water, cover and cook for 10-12 minutes.
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 .
Serve hot with rotis, parathas or rice.
Parathas , alu matar and pickle make a very good combination.