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