Enjoy Our Delicious Aloo Matar Recipes.😋👌

Aloo Matar Mughlai

Servings - 2 - 3

INGREDIENTS
Milk - 40 milliliters
Saffron - 1/8 teaspoon
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Cumin - 1 teaspoon
Ginger - 1 1/2 teaspoons
Garlic - 1 1/2 teaspoons
Green chili - 1 teaspoon
Curry leaves - 5 - 6
Onions - 170 grams
Tomato - 250 grams
Yogurt - 2 tablespoons
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 1/2 teaspoons
Salt - 1 teaspoon
Water - 120 milliliters
Potatoes - 520 grams
Green peas - 300 grams
Garam masala - 1 teaspoon
Coriander - 1 tablespoon

PREPARATION
1. In a mixing bowl, add 40 milliliters milk, 1/8 teaspoon saffron and mix it well.
2. Soak for 20 - 25 minutes.
3. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon cumin, 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic, 1 teaspoon green chili, 5 - 6 curry leaves and saute for 2 - 3 minutes.
4. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
5. Now, add 250 grams tomato and saute until it turns soft and pulpy.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 2 tablespoons yogurt and mix it well.
8. Add 1/2 teaspoon turmeric and stir well.
9. Then, add 1 teaspoon red chili, 1 1/2 teaspoons coriander powder, 1 teaspoon salt and mix it well.
10. Cook for 3 - 5 minutes on medium heat.
11. Add 120 milliliters water, prepared saffron milk and mix it well.
12. Add 520 grams potatoes, 300 grams green peas and mix it again.
13. Cover it with lid and cook for 12 - 15 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Then, add 1 teaspoon garam masala and mix it well.
16. Again cover it with lid and cook for about 5 - 7 minutes.
17. Open the lid and give it a nice stir.
18. Now, add 1 tablespoon coriander and mix it well.
19. Remove it from heat.
20. Garnish with coriander.
21. Serve.

Aloo Matar

Servings - 2 - 3

INGREDIENTS
Potatoes - 500 grams
Tomato - 350 grams
Ginger - 1 tablespoon
Garlic - 1/2 tablespoon
Green chili - 3
Ghee - 3 tablespoons
Cumin - 1 teaspoon
Onions - 160 grams
Turmeric - 1/2 teaspoon
Red chili - 1 tablespoon
Coriander powder - 1 tablespoon
Dry mango powder - 1/2 teaspoon
Hot water - 80 milliliters
Green peas - 225 grams
Hot water - 500 milliliters
Salt - 1 1/2 teaspoons
Garam masala - 1 teaspoon
Coriander - for garnishing

PREPARATION
1. Take 500 grams potatoes sand cut it into pieces. Keep aside.
2. Take 350 grams tomato and cut it into pieces.
3. Transfer it to a blender, add 1 tablespoon ginger, 1/2 tablespoon garlic, 3 green chili and blend it into a smooth puree.
4. Heat 3 tablespoons ghee in a skillet, add 1 teaspoon cumin, 160 grams onions and fry till translucent on until it turns golden brown in color.
5. Then, add the blended mixture in it and stir well.
6. Cook for 5 - 7 minutes on low heat.
7. Add 1/2 teaspoon turmeric and stir well.
8. Now, add 1 tablespoon red chili, 1 tablespoon coriander powder, 1/2 teaspoon dry mango powder and mix it well.
9. Add 80 milliliters hot water and stir well.
10. Bring it to a boil.
11. Add 225 grams green peas, 500 grams potatoes and mix it well.
12. Then, add 500 milliliters hot water, 1 1/2 teaspoons salt and mix it again.
13. Bring it to a boil.
14. Cover it with lid and cook for about 15 minutes on low heat.
15. Open the lid and give it a nice stir.
16. Now, check the potatoes are cooked or not.
17. Add 1 teaspoon garam masala and mix it well.
18. Garnish with coriander.
19. Serve hot with roti.