Saturday, July 31, 2010

Aloo Mattar

One of the first dishes that I had tried out during my school days was the simple Aloo Mattar. A basic vegetable gravy without much fuss of complex techniques or ingredients.

So while thinking up options for dinner last night, I decided to make Aloo Mattar to go with our chappathi dinner. There are multiple ways to whip up the basic gravy - you can just use plain chopped onion and tomatoes or use a paste of sauteed onions, tomatoes and cashews. The variations are endless for this versatile dish.

Aloo Mattar


3 to 4 Large potatoes boiled and cubed
1 cup of peas (fresh or frozen) - slightly boiled
2 onion, finely chopped
1 onion, ground to paste
2 tomatoes
1 long green chilly - slit lengthwise
1 tsp ginger garlic paste
1 tsp red chilly powder
2 tsp coriander powder
2 tsp garam masala
1/2 tsp turmeric
2 cloves
1" cinnamon
1 bay leaf
1 tsp jeera
2 tbsp oil
2 tbsp fesh yoghurt
1/2 tsp sugar
salt to taste
1 tsp lemon juice
2 tbsp coriander leaves, finely chopped


1. Boil the tomatoes, deskin and grind into puree. Keep aside. 2. In a pan, heat the oil. Add the Jeera, clove, cinnamon, bay leaf and green chillies.3. Add the chopped onions and the ground onion paste and fry for 3-4 mts. If it sticks to the pan, add some water and fry until the raw smell is gone. 4. Add all the spice powders except the garam masala and fry for a minute. 5. Add the tomato puree and fry until the raw smell is gone.6. Add 1/2 cup of water, boiled potatoes and peas and combine well. 7. Add salt and sugar. 8. Cook for 5 -7 minutes until the gravy thickens. 9. Check for taste and adjust seasonings. 10. Add the curd and mix well. 11. Keep on flame until the gravy gets a creamy texture. 12. Add the lemon juice and mix well. 13.Garnish with finely chopped coriander leaves.

Serve hot with rotis.

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