Aloo Mattar recipe,video recipe,how to make Aloo Mattar recipe

Aloo Mattar


Author Sameena Servings 0 persons
Published May 06, 2008 Cooking Time (mins) 50
Main Ingredient Potatos Preparation Time 20 mins

Description
How to makeAloo Mattar?How to cookAloo Mattar?Learn the recipeAloo Mattarby vahchef.For all recipes visit vahrehvah.com

Ingredients of Aloo Mattar

Ingredient Name Quantity Unit
SALT  1½ To Taste
CORIANDER POWDER  1 Teaspoons
turmeric powder (haldi)  1/4 Teaspoons
chili powder  1½ Teaspoons
ginger, minced  1½ Teaspoons
GARLIC(CHOPPED)  1½ Teaspoons
MEDIUM ONION(COARSELY CHOPPED  1 Small
OIL  3 Teaspoons
green peas (fresh or frozen)  350 Grams
potato  250 Grams
TOMATO CHOPPED  2 Numbers
garam masala  Â½ Teaspoons
coriander leaves, chopped  Â½ Teaspoons
green chilies, sliced  2-3 Numbers


Directions
1 .Peel and cut potatoes into small cubes. Use fresh peas, if possible. If using frozen peas, soak them in water for 15 minutes before cooking.
nbsp;2 .Heat oil in a medium skillet, add onion and fry until the onions are soft and the edges are brown.
nbsp;3 .Add crushed garlic and ginger and stirring frequently fry these for two minutes. Then add chili powder, turmeric powder, coriander powder and salt, stir once and quickly add chopped tomatoes and 3-4 tablespoons of water.
nbsp;4 .Stirring constantly fry tomatoes on medium-low heat for 5 -8 minutes or until the tomatoes are reduced to pulp, mashing tomatoes with the back of the spoon. Add little water if the mixture sticks to the bottom of the skillet.
nbsp;5 .Put in potatoes, peas and 1 cup of water and stir to mix the ingredients. Bring the mixture to boil over high heat, and then reduce heat to low, cover and cook on low heat for 15 minutes or until the vegetables are tender and most of the water has evaporated. Add more water for thin gravy and adjust the seasoning with salt.
nbsp;6 .Just before serving sprinkle with garam masala, finely chopped coriander leaves and sliced green chillies
About Recipe
How to make Aloo Mattar
(3 ratings)
3 reviews so far
prep time
50 mins
Cook time
20 mins
Total time
70 mins
Aloo Mattar
Restaurant Style Aloo Mattar
Author : Sameena
Main Ingredient : Potatos
Servings : 0 persons
Published date : May 06, 2008
Ingredients used in Aloo Mattar
→ SALT 1½ To Taste.
→ CORIANDER POWDER 1 Teaspoons.
→ turmeric powder (haldi) 1/4 Teaspoons.
→ chili powder 1½ Teaspoons.
→ ginger, minced 1½ Teaspoons.
→ GARLIC(CHOPPED) 1½ Teaspoons.
→ MEDIUM ONION(COARSELY CHOPPED 1 Small.
→ OIL 3 Teaspoons.
→ green peas (fresh or frozen) 350 Grams.
→ potato 250 Grams.
→ TOMATO CHOPPED 2 Numbers.
→ garam masala Teaspoons.
→ coriander leaves, chopped Teaspoons.
→ green chilies, sliced 2-3 Numbers.
How to make the recipe:
1 .Peel and cut potatoes into small cubes. Use fresh peas, if possible. If using frozen peas, soak them in water for 15 minutes before cooking.
nbsp;2 .Heat oil in a medium skillet, add onion and fry until the onions are soft and the edges are brown.
nbsp;3 .Add crushed garlic and ginger and stirring frequently fry these for two minutes. Then add chili powder, turmeric powder, coriander powder and salt, stir once and quickly add chopped tomatoes and 3-4 tablespoons of water.
nbsp;4 .Stirring constantly fry tomatoes on medium-low heat for 5 -8 minutes or until the tomatoes are reduced to pulp, mashing tomatoes with the back of the spoon. Add little water if the mixture sticks to the bottom of the skillet.
nbsp;5 .Put in potatoes, peas and 1 cup of water and stir to mix the ingredients. Bring the mixture to boil over high heat, and then reduce heat to low, cover and cook on low heat for 15 minutes or until the vegetables are tender and most of the water has evaporated. Add more water for thin gravy and adjust the seasoning with salt.
nbsp;6 .Just before serving sprinkle with garam masala, finely chopped coriander leaves and sliced green chillies

Recipe Tips by vahchef for Aloo Mattar


You may also like baklawa pastry 1 , balchao 1 , bale nurk 1 , balfa with dal 1 , ball curry ,

Comments on “Aloo Mattar

Leave a Comment

You need to login to continue, click here