Spicy Aloo Matar

This is a classic punjabi dish made with potatoes and green peas and sauteed

with Indian spices.This dish really goes well with chapathi/roti/naan.

Potatoes are a good source of Vitamin C and Fiber.Green Peas are a good

source of Vitamins B1 & C,Protein and Iron and a very good source of Folic

Acid and Vitamin B1.Tomatoes are a good source of Vitamins A and C.

Recipe For Aloo Matar :

Ingredients:

Aloo/Potatoes - 4  (Medium - Boiled,Peeled & Cubed)

Frozen Green Peas - 1/2 Cup

Onion - 2 (Medium - Chopped)

Green Chillies - 4 (Small - Chopped)

Tomatoes - 3 (Medium - Pureed)

Ginger-garlic Paste - 1 tbsp.

Red Chilli Powder - 2 tsp.

Coriander Powder - 3 tsp.

Turmeric Powder - 1/4 tsp.

Garam Masala - 1/4 tsp.

Cumin Seeds - 1/2 tsp.

Fennel Seeds - 1/2 tsp.

Coriander Leaves - Few (For Garnishing)

Salt - To Taste

Oil - 3 tbsp.

Method:

Boil the potatoes in a thick-heavy bottomed pan until they

are fork-tender.

Drain the water completely.Peel the skin off from the boiled

potatoes and cube them into medium pieces.Set it aside.

Blend the chopped onions and green chillies together.

Keep it aside.

Puree the tomatoes and set it aside.

Heat a pan with some oil and add cumin seeds and fennel

seeds and let it sizzle.

Then add the ground onions and green chillies and saute till

 they are transculent.

Add ginger-garlic paste and saute till the raw smell leaves.

Add tomato puree and a pinch of salt and let it cook until

the raw aroma of the tomatoes fades away.

Now add frozen green peas and stir it well.Cover and cook

for 4 to 5 mins.

Then add boiled potatoes and stir everything well.Let it cook

uncovered for another 2 to 3 mins.

Add turmeric powder,red chilli powder,coriander powder and

salt to taste and stir everything well until they are well-blended.

Now add 1and 1/2 to 2 Cups of water and stir it well.Allow it

boil.

Then add garam masala and stir it nicely.Let it cook for another

2 mins or until the gravy thickens.Check for the seasoning.Adjust

if neccessary.

Remove from the fire.Garnish with some coriander leaves.Let it

rest for few mins for all the flavors to mix into the curry well.

Then serve it with chapathi/roti/naan.