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.
If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter', ‘Pinterest’ or 'Google +’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!