Aloo matar recipe | Aloo mutter recipe | Potato peas gravy

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Rinse and chop the onions and tomatoes; puree the tomatoes if you prefer them not chopped.
2. Peel and wash the potatoes, cut them into 1-inch cubes, and keep them in water until needed.
3. Heat the oil in a cooker, pan or pot, add the cumin seeds and let them splutter.
4. Add the chopped onions and green chili and fry until lightly golden or pink.
5. Stir in the ginger garlic paste and saute for about a minute, until the raw smell is gone.
6. Add the tomatoes and saute for 2 minutes; if using chopped tomatoes, cook until they break down to a mushy texture.
7. Add the red chilli powder, garam masala, coriander powder, turmeric and salt and saute until oil separates from the masala.
8. Add the potatoes and peas and saute for 2 minutes.
9. Pour in hot water to just cover the potatoes (about 1 cup), bring to a rolling boil on high heat, then reduce the heat and cook covered on low to medium heat, stirring a few times, until the potatoes are soft. Add more water if you want a looser consistency.
10. In a pressure cooker, allow it to whistle twice on medium heat.
11. Stir in the kasuri methi, adjust the salt if needed, and serve with rice or roti.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicOnionTomatoPotatoPea