Indian Aloo Matar with Gravy Recipe

I’m sure most of the readers heard or know about Aloo Matar. It’s very simple to make yet very satisfying and goes well with even simple plain rice or roti, paratha. If you can make a bowl of plain rice I encourage you to make this gravy at least once. You’ll be hooked that I’m sure. Dhaba is a Punjabi name to roadside food restaurants in India, serves you heavy and spicy food.

I have eaten this dish all trough-out my life and this is surely 1 of my fav's, plus, its not too difficult to make either. 

Total Time Taken

Prep time 10 mins

Cook time 20 mins

Total time 30 mins

Note

Serves 2-3 people

Ingredients

For the gravy

• 2 tsp oil
• 1 tsp cumin seeds/ jeera
• 1 tsp ginger, freshly minced + 1 Tbsp garlic, freshly minced
• 1 medium onion, grated using big hole grater
• 3 medium tomatoes, chopped finely or ½ can (use half of 400 gm can) with juice
• salt to taste
• 1 tsp red chili powder

For the subji/curry

• 2 Tbsp oil
• 1 tsp mustard seeds/rai
• 1 tsp cumin seeds/jeera
• a pinch of asafoetida
• 5-6 curry leaves, chopped finely
• 3 medium potatoes, chopped in big bite size chunks
• ½ cup fresh or frozen peas
• 2 tbsp any greens (spinach, kale or any greens), chopped
• 2 tbsp fresh fenugreek leaves, chopped or 1 tsp crushed kasuri methi
• 1 tsp turmeric powder
• 2 tsp red chili powder (adjust acc to taste)
• 1 tsp coriander powder
• salt to taste
• water – as needed
• cilantro, finely chopped – for garnishing

Instuctions

Preparing onion-tomato gravy

1. Heat oil in a pan and add cumin seeds. Let it crackle for few seconds until golden brown. Add ginger+garlic paste and fry for few seconds until the raw smell goes away. Add into onion and sprinkle little salt over it. Cook till light brown colour – about 2 mins.
2. Mix into chopped (canned) tomatoes and red chili powder. Cook for few more minutes until all gravy combined and oil starts to leave the sides. Keep it aside.

Preparing subji/curry

1. Heat the oil another wide pan add mustard seeds first followed by cumin seeds and asafoetida. Add curry leaves and stir. Add chopped potatoes. Add into salt to taste and add ½ cup water. Stir. Cover the lid and cook on slow-medium heat.
2. Cook for about 8-10 minutes. The potatoes should be cooked till fork tender but still holding their shape.Add now with all chopped greens. Season with all spices. Give it a stir.
3. Add the prepared gravy and mix it well. Adjust the consistency, not too thick or runny. Add few tablespoons more water if needed. Throw into the frozen peas now. Mix into sugar. Check the salt and seasoning and adjust. Cover the lid and cook for 5 minutes more. Garnish with chopped cilantro.
4. Your dhaba style Aloo Matar is ready to serve! Enjoy with paratha, roti or rice.

Read More

Indian Aloo Gobhi Recipe

An all time favourite combination, in an all time favourite form! potato and cauliflower feature in a traditional curry seasoned with typical Indian spices and spruced up with common ingredients like ginger, green chillies and garlic. 

The magic of the garam masala and the dry mango powder is evident in Aloo gobi, as these spice powders really perk up the flavour of the Vegetable

This recipe has been tried by me myself millions of times, and I am not going to stop eating this now.

Time Taken 

Preparation Time: 15 mins   

Cooking Time: 11 mins    

Makes 2 servings

Ingredients

1 cup roughly chopped potatoes
1 1/2 cups cauliflower florets
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 whole dry kashmiri red chillies , broken into pieces
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)

For The Garnish

a sprig of coriander (dhania)

For Serving

parathas / rotis

Method 

1. Heat the oil in a deep non-stick kadhai, and add the cumin seed and asafoetida.
2. When the seeds crackle, add the dry red chillies, ginger, garlic and green chillies and sauté on a medium flame or a few seconds.
3. Add the potatoes, mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
4. Add the cauliflower, salt and 1 tbsp of water, mix well and cover and cook on a medium flame for 5 minutes, while stirring occasionally.
5. Add the turmeric powder, chilli powder, garam masala and dried mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Garnish with a sprig of coriander and serve hot with parathas or rotis.

Read More