Name: Aloo Matar Makhane Ki Subzi recipe by Priya Suresh at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: 30 Puffed lotus seeds; 3 Potatoes (cubed); 1 cup Green peas (pressure cooked); 2 Onion (chopped roughly); 2 Tomatoes (chopped roughly); 1 tsp ginger garlic paste; 1 tsp Red chilly powder; 1/2 tsp Garam masala powder; 1 tbsp Coriander powder; Salt as required; 1/2 tsp Shahjeera; 2 Bay leaves; Oil as required; 1 tbsp Butter; Few coriander leaves (chopped); To Grind:; 1/4 cup Grated coconut; 1 tsp Fennel seeds; 1/2 cup Mint leaves; 1/2 cup Coriander leaves; 1 tsp Black pepper; 1/2 tsp Cumin seeds; 5 Cashewnuts; 5 Almonds

ABOUT Aloo Matar Makhane Ki Subzi RECIPE

This subzi is prepared with simple ingredients but with a green masala, which goes for both mint and coriander leaves. When served as a side dish with rotis, this gravy tastes fabulous, its a prefect side dish for any type of parathas or rotis.

Ingredients Serving: 3

30 Puffed lotus seeds
3 Potatoes (cubed)
1 cup Green peas (pressure cooked)
2 Onion (chopped roughly)
2 Tomatoes (chopped roughly)
1 tsp ginger garlic paste
1 tsp Red chilly powder
1/2 tsp Garam masala powder
1 tbsp Coriander powder
Salt as required
1/2 tsp Shahjeera
2 Bay leaves
Oil as required
1 tbsp Butter
Few coriander leaves (chopped)
To Grind:
1/4 cup Grated coconut
1 tsp Fennel seeds
1/2 cup Mint leaves
1/2 cup Coriander leaves
1 tsp Black pepper
1/2 tsp Cumin seeds
5 Cashewnuts
5 Almonds

Instructions

Grind the ingredients given under the list to grind as a smooth and fine paste and keep aside.
Heat oil in a pan, fry the lotus seeds for a few minutes until they turn crispy, keep aside.
In the same pan, heat oil and the butter, fry the shahjeera, bay leaves until they turn brown. Meanwhile grind the onions and tomatoes as a bit coarse paste.
Once the spices turn brown, add this onion-tomato grounded paste, ginger garlic paste, cook for a few minutes until the raw smell goes away. Add the cubed potatoes, cook for a few more minutes.
Now add the cooked green peas to the cooking paste along with red chilli powder, garam masala powder, coriander powder and salt. Cook it for a few more minutes.
Now add the grounded paste to the pan and cook everything in simmer. Add enough water to adjust the thickness of the gravy, then add the already roasted lotus seeds and cook on simmer for a few minutes.
Turn off the stove, add the chopped coriander leaves and give it a stir.
Serve with rotis for best taste.

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