Dry and spicy aloo matar is among the classic Indian curry recipes having a fusion of potato and healthy eco-friendly peas. This really is this type of common recipe that might be this on every Indian restaurant’s menus. Learn to make simple yet wonderful curry from potato, eco-friendly peas and Indian spices getting taste just like restaurant one with this particular dry aloo mutter recipe.
Preparation Time: ten minutes
Cooking: half an hour
Serves: 3 servings
2 cups chopped Potato cubes
2/3 cup fresh or frozen Eco-friendly Peas
1 large Onion, finely chopped
4 cloves Garlic clove, minced or crushed
1-2 Eco-friendly Chillies, finely chopped
1/2 tablespoon grated Ginger root
2-3 Tomato, crushed or finely chopped
1/2 teaspoon Cumin Seeds (jeera)
1 teaspoon Coriander Powder (dhania powder)
1/2 teaspoon Red Chilli Powder (lal mirch)
1/4 teaspoon Turmeric Powder (haldi)
two tablespoons Oil
two tablespoons Fresh Coriander Leaves, chopped
Heat oil inside a kadai over medium flame and add cumin seeds inside it. When they start to splutter, add finely chopped onion and saut until onion turns light brown. Add minced garlic clove, chopped eco-friendly chilli and grated ginger root, saut for thirty seconds.
Add and blend crushed tomato.
Stir and prepare until oil begins to separate for approximately. 2-3 minutes.
Add cubed taters, turmeric powder, red chilli powder, coriander powder and salt.
