Wash, Peel and cut Potatoes as medium cubes. Keep it aside .
Heat 3-4 Tbsp Cooking Oil in a pan. Fry Potato Cubes lightly for 5 mins on low-medium heat. Remove potatoes from the pan.
Heat the oil in a large pan or cooker over medium heat and add the chopped onion and a pinch of salt.
Onions become light brown in color in about 8-10 mins on medium heat. Now add Ginger-Garlic Paste and cook on medium heat.
Add chopped tomatoes . We will cook tomatoes covered on low heat until it becomes soft and mushy. To quicken the process of softening of tomatoes, add some salt. Mix well and cook covered.
After that add Asafoetida /Hing, Turmeric Powder, Red Chili Powder, Coriander Powder, Garam Masala Powder and Saute for a minute.
Add some water to prevent masala from sticking to the bottom of the pan. Switch off the flame add cool down the mix
After the cool down blend Onion Tomato mix into paste and keep it aside.
In the same pan or cooker, put mustard seeds and wait for it to splutter. Add Cumin Seeds and then add the ground onion-tomato paste.
Stir and then add heavy cream. Oil begins to ooze out from the masala. Now add Green Peas and fried Potatoes.
Add water as needed (as per desired consistency of the dish)-We have used 1½ Cups of water
Allow gravy to boil on medium heat. Lower the heat and cook covered. We have cooked green peas for 7-8 mins on reduced heat.
If using a stove-top pressure cooker pressure cook for 7 to 8 minutes on medium-heat until the potatoes & peas are cooked completely or for 2 whistle.
Add Dried Fenugreek leaves (Kasuri Methi) and Coriander leaves and mix well.
Serve aloo matar hot with Paratha, Roti, Steamed rice or Soft rolls.
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