Tuesday, 23 September 2014

Aloo Matar/ Potato-Green Peas Gravy (உருளைக்கிழங்கு பட்டாணி கூட்டு)


Aloo matar is a gravy preparation that I often make during green peas season. The subtle taste of green peas is enhanced by the combination of potatoes and the added masala. Though I prefer fresh green peas, you could use frozen peas instead. This gravy goes well with chappati, pulka, roti, or paratha. You can enhance the taste by serving a raitha or salad along with the gravy.

Ingredients: (Serves two)
Potatoes – medium sized, 3no
Green peas – shelled, 1 teacup or 200ml measure
Red chilli powder – ½-1 teaspoon (adjust to taste)
Garam masala powder – 1 teaspoon
Cooking oil – 2 tablespoons
Salt – to taste
Sugar – ½ teaspoon (optional)
Coriander leaves – chopped, 1 tablespoon

For masala paste:
Onion – 2 no, cubed
Tomatoes – 2 no, cubed
Ginger – ½” piece
Garlic – 3 pods, peeled
Green chilli – 1 no

For cashew paste:
Cashew nuts – broken, 1 tablespoon
Poppy seeds – 1 teaspoon

Aloo Matar/ Potato-Green Peas Gravy (உருளைக்கிழங்கு பட்டாணி கூட்டு)
Method: Cook potatoes in a pressure cooker for 5 whistles or 5 minutes. Once the pressure subsides, remove potatoes from the cooker and run through cold water. Peel the skin and cut into medium sized cubes. Shell green peas and boil for 10 minutes in sufficient water. Drain and keep aside.

Grind onions, tomatoes, ginger, garlic and green chilli into a fine paste. Grind cashew nuts and poppy seeds separately into a smooth paste. Keep aside.

Heat oil in a kadai/wok, add in the masala paste and cook on low flame till raw smell disappears and oil separates. Now add potato pieces, green peas, half a cup (100ml) of water, salt and sugar. Bring it to boil. Reduce the flame, add red chilli powder and garam masala powder, and mix well. Cook for 2 minutes. Dilute the cashew paste with little water and add to the gravy. Mix well and cook on low flame till the gravy thickens. Switch off the fire, Garnish with coriander leaves. Serve hot with chappati, pulka, roti or paratha. 

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