Aloo Mutter punjabi style dry sabji | matar batata sukhi sabji

A quick and delicious way to make the all time favourite aloo mutter. The potato and peas are cooked together with a few spices to impart a subtle and distinctive flavour. Potassium-rich potatoes combine with peas in this all time favourite. For additional fibre, keep the potato peels intact.This is one dish that needs no introduction! an evergreen favourite among indians of all age groups and ethnicities.I made it for dinner last week .recipe source tarla dalal.



 Ingredients

1 1/2 cups potatoes boiled , peeled and cubed
1 cup boiled green peas
1/2 tsp cumin seeds (jeera)
3/4 cup chopped onions
1 tsp finely chopped ginger (adrak)
1 tsp green chilli paste
1/2 tsp finely chopped garlic (lehsun)
1 cup chopped tomatoes
 a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
2 tbsp oil
 salt to taste

 Garnish
1 tbsp chopped coriander (dhania)



Method
1.Heat the oil and add the cumin seeds and allow them to crackle. When they crackle, add the onions and sauté till they are translucent.
2.Add the garlic, ginger,green chilli paste and tomatoes and simmer till the tomatoes are cooked. Mash lightly using a potato masher and add 1 tbsp water.

3.Add the green peas,potatoes, salt,chilli powder, garam masala and and cook for 3 to 4 minutes.

 


4.Add 1 cup of water and allow it to come to a boil.
5.Mash 2 to 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the gravy thickens.
6.Garnish with the coriander and serve hot with rotis or parathas.