About Aloo Matar Masala:
Aloo matar masala is a very delicious Indian dish, which is made with potatoes and green peas, whole and powdered spices, and herbs. Aloo matar masala is a delicious recipe and very popular in Indian households, especially in North India; restaurants, hotels, and dhabas. It is an easy to make dish, which goes well with roti, plain paratha, steamed rice, seasoned rice, poori, naan, etc. This is a vegetarian recipe.
Benefits of Green Peas:
- Helps in digestion.
- Good source of iron.
- Boosts immunity.
- Good for eye health.
- Good for heart health.
- Helps in weight loss.
- Good for skin.
Benefits of Potato:
- Reduces inflammation.
- Regulates blood pressure.
- Improves brain health.
- Helps in digestion.
- Helps in sleep.
- Good for bone.
- Reduces premenstrual symptoms.
- Good for skin.
- Reduces fine lines and wrinkles.
- Removes dead skin cells.
Ingredients:
- 1 cup fresh green peas/frozen.
- 2 medium sized potatoes peeled and cut into cubes or any shape.
- 2 medium sized onion finely chopped or paste.
- 2 medium sized tomatoes finely chopped or pureed.
- 1 tablespoon garlic ginger paste.
- 1/2 teaspoon turmeric powder.
- 1/2 teaspoon cumin powder.
- 1 teaspoon coriander powder.
- 1/2 teaspoon red chili powder or to taste.
- Salt to taste.
- Water as required to make the gravy.
- 1/2 teaspoon garam masala.
- Some finely chopped coriander leaves.
- 2-3 tablespoons of mustard oil or any kind of cooking oil or ghee.
- 1/2 teaspoon cumin seeds.
- 1 bay leaf.
- 1 cinnamon stick.
- 2-3 green cardamoms.
- 2-3 cloves.
Note: You may increase or decease the quantity of ingredients depending on for how many people you are making for.
Method of Making Aloo Matar Curry:
- Take a pan and turn on the flame.
- When pan is hot, add 2-3 tablespoons of mustard oil or any kind of cooking oil or ghee.
- When oil is hot, add bay leaf and all whole spices and saute them on a low flame for 10 seconds.
- Then, add cumin seeds and let the cumin seeds to splutter.
- Then, add on the chopped onions/paste and saute on a medium to high flame until the onion turns nice golden brown in colour.
- Then, add on the garlic ginger paste and cook on a low to medium flame until the raw flavour of the garlic ginger is gone.
- Then, add on the chopped tomatoes or pureed tomatoes, salt to taste, and turmeric powder and mix them well.
- Then, cover the lid and cook the tomatoes on a low to medium flame until tomatoes are well cooked. Stir occasionally.
- Then, add on the dried powdered spices like cumin powder, red chilli powder, and coriander powder and mix them well.
- Then, cook the masala on a low to medium flame for 5-7 minutes or until the masala is well cooked and oil gets separated from the masala.
- Then, add on the cubed potatoes and green peas and mix them well with masala very nicely.
- Then, cover the lid and cook them on a low to medium flame for 5 minutes. Stir occasionally.
- Then, add on 2-3 cups of water or as you like your gravy to be and mix them well.
- Then, increase the flame and let the water come to a boil.
- Then, cover the lid and cook them on a low flame for 15-20 minutes or until the green peas and potatoes are soft and tender.
- Then, add on 1/2 teaspoon of garam masala and mix well.
- Then, cover the lid and cook for another 2-3 minutes.
- Then, add some finely chopped coriander leaves and mix well.
- Then, turn off the flame and transfer this into a serving bowl.
- Serve this with roti, plain paratha, poori, naan, steamed rice, jeera rice, or any kind of seasoned rice.
