Aloo Matar curry with Phulka poori

Poori and Aloo Matar curry is one of the typical Indian breakfast which is eaten in all parts of India. It can be found from top end hotels to road side hotels of India.

Ingredients:

Potato – 3 medium

Green Peas – 1/2 cup (Fresh)

Tomato – 2

Oil – 2 tbsp

Jeera – 1 tsp

Turmeric powder- 1/2 tsp

Asafoetida – a Little pinch

Chilli powder – 1 tsp

Salt – as needed

Garam Masala – 1/2 tsp

Fresh Coriander  – to garnish

Method:

First Chop potato and tomato and keep it ready. Heat a pressure pan with refined oil and put jeera and asafoetida. Add chopped tomatoes,required salt and chilli powder , turmeric powder and cook until oil comes out. Add garam masala and mix it well.

Add the chopped cubed potatoes and peas. Mix well so that all the masala mix it well. Add required water and pressure cook for 1-2 whistles.

Once the pressure comes out, mix well. Finally garnish with fresh coriander leaves.

Yummy Aloo Matar Gravy is ready.

Serve hot with roti or poori.

Aloo matar curry recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
grind to paste:

• 1 medium onion, 80 grams or ½ cup chopped onions
• 2 medium to large tomatoes, 150 grams or 1 cup chopped tomatoes
• ½ inch ginger/adrak, chopped
• 3 to 4 garlic/lahsun, chopped

other ingredients:

• 2 tbsp oil
• ½ tsp cumin seeds/jeera
• 1 tbsp fresh malai or low fat cream or almond or cashew powder (optional)
• 250 grams potaotes or 3 medium or 2 large potatoes, peeled and diced
• ⅔ to ¾ cup green peas/matar, fresh or frozen
• a generous pinch of asafoetida/hing
• ½ tsp red chili powder or as required
• ¼ tsp turmeric powder/haldi
• ½ tsp punjabi garam masala or garam masala powder as required
• 1.5 cups water
• 2 tbsp chopped coriander leaves
• salt as test.

INSTRUCTIONS

• first make a smooth paste with the onion, tomato, ginger and garlic in a grinder or blender.
• no need to add any water while making the paste. keep this ground paste aside.
• heat oil in a pot or pressure cooker. first crackle the cumin seeds. then add the ground onion-tomato paste.
• stir and then add the ground almond/cashew powder or malai (cream).
• saute the ground paste till the oil releases from the sides. the masala paste will also thicken. the mixture splutters. so do cover partly with a lid. once the mixture stops spluttering, then remove the lid and saute.
• then add the asafoetida powder, red chilli powder and turmeric powder.
• stir and then add the peas and potatoes. saute for a minute. add water and salt.
• stir well and cover the pot. simmer till the potatoes and peas are cooked well. if pressure cooking then add 1 cup water and pressure cook for 2-3 whistles till the potatoes & peas are cooked completely.
• lastly sprinkle punjabi garam masala powder or garam masala powder and stir.
• then add 2 tbsp chopped coriander leaves.
• stir well and serve aloo matar curry hot with pooris, chapatis or rice.