Wednesday, March 17, 2010

Aloo Mattar

Aloo Mattar is perhaps the quickest curry that can be made with everyday ingredients. . It is perfect for busy week nights or when you have run out of vegetables and you need to replenish your pantry supplies… and there is no time to run to the grocery store to pick up a list of stuff. Oh Ya!  ..An easier option is to pick up a takeout…or reach out for the preservative filled frozen dinner…but we are trying to eat healthy and keep you away, each day from frozen, canned and processed food…..you can do this!!







This is our entry for : EFM Theme - Parathas and Gravies / Curries Series

Ingredients: Serves 2

Potatoes: 2 medium
Peas: 3/4th cup
Green chilies: 2 slit in half
Onion: 1 medium
Tomatoes: 2-3 chopped
Ginger: ½ inch
Bay leaf: 1
Cumin/ jeera powder: ½ tsp
Red chilli powder: 1 tsp
Garam masala : 3/4th tsp
Amchur*: 1/3 tsp
Turmeric powder: ½ tsp
Oil: 1 tbsp
Cumin seed: 1tsp
Salt to taste
Fresh coriander /cilantro: small bunch finely chopped


Boil the potatoes and dice them into cubes. Boil the green peas in water and keep aside. Grind onions, tomatoes and ginger to fine paste. Heat 1 tbsp of the oil in a heavy bottomed pan add the cumin and bay leaf when the cumin stops spluttering add the slit green chillies then add onion/tomato paste, roast to a light brown color, till the paste thicken and leaves oil, now add the garam masala, jeera/cumin powder, red chili powder, amchur and turmeric. Stir to mix well and let it cook on medium flame for 3-4 min now add the diced potatoes and peas and simmer on low flame, till the gravy thickens and coats all the potatoes. Add water if the gravy is too thick. Garnish with cream (optional) if you are in a mood to add a little royal touch and cilantro, Serve with hot chapattis, naan or rice.

*About amchur: Raw mangoes are dried and powdered to make amchur powder, pale beige to brownish powder used in dishes where tangy fruity flavor is required. It is available in a powdered form. Print Friendly and PDF
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