Name: Aloo Matar recipe by Reema Veigas at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5
Ingredients: 1 cup frozen peas; 3 medium size potato, peeled and chopped into cubes; 2 large onion, finely chopped (puree); 2 medium size tomatoes, pureed; 1 Tbsp fresh ginger - garlic paste; 1 or 2 green chilli chopped finely; 1 bay leaf; 1 tsp Cumin seeds / Jeera; 1/4 tsp turmeric powder; 3/4 tsp red chilly powder; Pinch of Black pepper; 3/4 tsp of garam masala powder; 1 tbsp coriander powder; 1 cup / 250ml of water; oil for cooking; Salt for taste; Coriander leaves for garnish

Ingredients Serving: 5

1 cup frozen peas
3 medium size potato, peeled and chopped into cubes
2 large onion, finely chopped (puree)
2 medium size tomatoes, pureed
1 Tbsp fresh ginger - garlic paste
1 or 2 green chilli chopped finely
1 bay leaf
1 tsp Cumin seeds / Jeera
1/4 tsp turmeric powder
3/4 tsp red chilly powder
Pinch of Black pepper
3/4 tsp of garam masala powder
1 tbsp coriander powder
1 cup / 250ml of water
oil for cooking
Salt for taste
Coriander leaves for garnish

Instructions

Heat oil in a Kadai. Add cumin and allow it to crackle. Then add bay leaf stir it for some seconds.
Add chopped onions, green chilli and saute it till onion turn transparent / golden. ( I avoided chili because my son can't eat spicy food).
Now add ginger garlic paste, fry it til raw smell goes.
Add tomato puree. Mix it well and cook for 4-5 min.
Now add all the spices and salt. Saute until the masala is mixed. Fry it till oils separate from the gravy. (fry in low medium or els you will burn gravy).
Now add peas and potato. Saute it for 4 min. Then add water just enough to cover potatoes.
Mix well and cover the pan. Cook on low medium heat until aloo turns soft. In between keep stirring.
Check if aloo is cooked. And check if all spices, salt correct. If needed you can add.
Once from the gravy water is evaporated add coriander leaves ( I had nothing to garnish so sprinkled a pinch of black pepper) and now gravy is ready to serve with chapati or rice.

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