ALOO MATAR

Ever since I have thought about blogging regularly and making some changes in my previous blog this is my kind of first post.
This is about my favorite recipe of ALOO MATAR. I am sure many of you might have the same recipe or a different version of this north Indian delicacy which is mostly loved by everyone.
My mom has her own pressure cooker version which she feels is easy and yet tasty. Here i would like to share my recipe which is though a little time taking but is fool proof (at least according to me :P )
I used golden potato ( as there are various types available thought of mentioning which one i used) and frozen peas.. ( fresh ones are any day a better choice).. Lets get started.

Ingredients:

• Potato/ aloo                          - 4 nos ( diced)
• peas ( frozen/ fresh)             - 1 cup
• water                                     -1 and a 1/2 cup

For grinding

• onion                                    - 1 big/ 2 small 
• tomato                                  - 2 medium sized
• garlic                                    - 2 cloves 
• ginger                                   - 1 inch piece
• green chillies                        - 1 no ( i used one as i add some red chilli powder as well)

Required spices ( approx quantity)

• turmerric powder                - 1/2 tsp
• red chilli powder                 -3/4 a tsp or as per the requirement
• dhania/coriander powder     -1 tsp
• jeera/cumin powder             -1/2 tsp
• garam masala                       - 1/2 tsp
• salt                                        - to taste

For garnishing

• cilantro                                 - handful

For tempering

• Oil                                       - 1 Tbsp
• jeera/ cumin seeds               - 1/2 tsp

Method:

1.  Grind the ingredients mentioned under for grinding into a smooth paste. I did not add water as the water in tomato helps for the consistency required.
2. In a pan add ingredients for tempering and once the jeera splutters add the ground mixture.
3. Allow the mixture to cook really well preferably with lid closed until the mixture starts separating oil and becomes thick like a paste/chutney
4. Add the spices required and mix well.
5. Now add the diced potato and peas and mix it well with the paste.
6. Add water and cover cook it until you feel the potato is cooked well. You can adjust the water accordingly.
7. Garnish it with cilantro.

NOTE

• Mentioned quantity of spices are approximate and can be changed as per your taste.
• Consistency of the sabji can be adjusted with adding or reducing the water. If you like it thin add more water else the given quantity should work.
• One can avoid green chili during the grinding and use only red chili powder.
• Preferably served with rotis and paranthas.

Feel free to comment your views/ recipes/suggestions in the comment section below.

Until then byeeeee!!