Aloo Matar

Serves 2


Potato (aloo) – 2 (peel off the skin and cut into pieces)

Peas (Matar) – ½ cup

Tomato – 2 (cut into small pieces)

Jeera (cumin seeds) – 1 tbsp

Fennel (sombu) – ½ tbsp

Mint leaves (pudhina) – 5-6 leaves

Cardamom – 1 or powder – ¼ tbsp.

Chilli Powder – 1 tbsp

Dhania Powder – ½ tbsp.

Amchur Powder – ½ tbsp.

Garam masala Powder – ½ tbsp

Salt – to taste

Oil – 2 tbsp

Milk – ¼ cup

Curd – ½ tbsp

Milk cream (optional) – ½ tbsp

Tomato Puree (optional) – as needed

Coriander – for garnishing

Preparation of Aloo Matar:

  1. Heat oil in a pan, add jeera (cumin), fennel, mint leaves, cardamom and fry it lightly.
  2. Then add tomatoes with little water and cook for 2 mins.
  3. Add chilli powder, dhania, amchur, garam masala powder, salt and cook for 1 min.
  4. Now add potatoes, peas and some more water to cook. Cook it for 10 – 15 mins till the potatoes are cooked well.
  5. Now add milk, curd and cook for a min and remove from flame.

Garnish with coriander…….

Additional Info:

You can some tomato puree along with the potatoes to increase the amount of gravy.

Add the milk cream (optional) just few minutes before serving.


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