Alu Matar with Cashews- Peas and Potatoes in a Rich Gravy with Cashewnuts2013-04-14
- Servings : 3-4
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 25m
Alu matar is a very popular dish in India and is made in a variety of ways. I am always making various versions of this dish for the simple reason that frozen peas are ever existent in my freezer as are potatoes in my larder. Whether it is a dry preparation to eat with rotis or to be further crushed and stuffed into my son’s sandwiches for lunch, there are some constants about this dish. It is quick, yummy and everyone loves it. And you know what, you haven’t even broken a sweat.
This recipe from my sister’s kitchen, which adds cashews, is slightly more elaborate but makes this recipe absolutely restaurant style.
- Peas- 1 cup
- Potatoes- 2-3 medium, diced
- Onions- 1 diced
- Yoghurt- 1/2 cup
- Tomatoes finely chopped - 1-2
- Garam masala- 1/4 tsp
- Chilli powder- 1 tsp
- Cashewnuts roasted - 2-3 tbsp
- Coriander- 1 tsp chopped
- Ginger- 1 inch
- Green chilli- 1
- Cumin (Jeera) powder- 1/2 tsp
- Turmeric- 1/4 tsp
- Tandoori masala (optional)- 1/4 tsp
- Ghee- 1 tsp
- Hot Water- 1 cup
- Salt to taste.
Dice the potatoes thinly. Gently toast the cashews on a frying pan without any oil.
Grind the onions, ginger and green chilli to a coarse paste.
Heat the ghee in a wok. When reasonably hot, but not smoking hot, add in the cumin seeds. Fry for 30 seconds. Ghee has a very low smoking point, so it is a good idea not to let the ghee heat up too much.
Add in the onion mixture. Fry for 2-3 minutes, till the onions are soft.
Add in the turmeric, chilli powder and salt. Fry briefly. Add as much chilli powder as you think necessary. As the onion mixture already has green chillies, the recipe might become too hot for your liking.
Add in the chopped tomatoes. Fry for 4 minutes.
Add in the beaten yoghurt. Fry on medium heat till the oil separates. this process ensures that all the spices are well cooked.
Now add in the peas and potatoes and fry for 2-3 minutes.
Add in the hot water. I always prefer to add hot water in my cooking, because it keeps the temperature of the dish constant.
Cover the wok and cook on medium heat for about 7-8 minutes till the vegetables are cooked. Add in the garam masala or tandoori masala.
Stir in the cashews.
Garnish with coriander.
Serve with rotis, parathas, rice or pulao.