Aloo Matar Curry (potatoes and peas) | How to make Aloo Matar Curry (potatoes and peas)

By bina bedi  |  27th Oct 2015  |  
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  • Aloo Matar Curry (potatoes and peas), How to make Aloo Matar Curry (potatoes and peas)
Aloo Matar Curry (potatoes and peas)by bina bedi
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

133

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About Aloo Matar Curry (potatoes and peas)

The delicious and mouthwatering Aloo Matar Curry (potatoes and peas) is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Aloo Matar Curry (potatoes and peas) is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Aloo Matar Curry (potatoes and peas). bina bedi shared Aloo Matar Curry (potatoes and peas) recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Aloo Matar Curry (potatoes and peas). Try this delicious Aloo Matar Curry (potatoes and peas) recipe at home and surprise your family and friends. You can connect with the bina bedi of Aloo Matar Curry (potatoes and peas) by commenting on the page. In case you have any questions around the ingredients or cooking process. The Aloo Matar Curry (potatoes and peas) can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Aloo Matar Curry (potatoes and peas) with other users

Aloo Matar Curry (potatoes and peas)

Ingredients to make Aloo Matar Curry (potatoes and peas)

  • 1/2 kg Potatoes cut in medium square pieces
  • 1/2 kg Peas
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tbsp Oil
  • 1 tsp Dhania powder (coriander )
  • 1/2 tsp haldi ( turmeric)
  • 1/2 tsp chilli powder
  • 1/4 tsp Sabut jeera ( cumin seeds )
  • 1 cup Yogurt
  • 2 Onions finely cut
  • 2 Tomatoes finely cut
  • Salt to taste

How to make Aloo Matar Curry (potatoes and peas)

  1. Make a paste of the onion and tomatoes in a grinder.
  2. Take a deep frying pan. Add in oil, once it is hot add in the jeera and let it crackle.
  3. Add in the ginger, garlic and onion and tomato paste. Stir and cook till the oil is released.
  4. Next add in the potatoes and peas. Cook this for another 5 minutes.
  5. Then add in all the spices and cook for 2 minutes.
  6. Pour in the yogurt and stir well. Then pour in hot water - approximately 4 cups ( or as required for the gravy).
  7. Cook and bring it to a boil for 5 minutes.
  8. Serve hot with a garnish of fresh coriander leaves.

My Tip:

The yogurt tends to leave its oil, however don't consider this excess oil.

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