A spicy green peas (matar) and potato curry which goes well with bedmi-puri or naan/rice. This curry is normally made in north india.The spicy stew is commonly known as "Jhol" in several parts of India and this spicy potato ,green peas, tomato stew is called "Aloo Tamatar Ka Jhol" in Agra .They not only tastes good, but are also preferred most by the family members when it comes to change in taste.
Its a great relish eating Alu Matar Jhol with potato stuffed paranthas in winter evening. I had prepared this for lunch along with tikhat mithachi spicy poori.
Ingredients :
Green peas - 1/2 cup.
Tomato - 4 (medium sized)
Potato - 1
Green chilli - 2-3
Ginger - 1/2 inch long piece.
Garlic - 3/4
Ghee /Oil - 21/2 table spoon.
Hing - 1 pinch
Cumin seeds - 1/2 tea spoon.
Turmeric powder - 1/4 tea spoon.
Coriander powder - 1 tea spoon.
Red chilli powder - 1/4 tea spoon.
Salt - 1 tea spoon
Garam masala - 1/4 tea spoon.
Coriander leaves - 2 table spoon
Method :
1.Wash the peas & tomatoes. Cut tomato into big pieces. Wash the green chilli ,Garlic and ginger and . Grind all these ingredients into the mixer and make a paste.
2.Heat 11/2 table spoon ghee in a pan and add hing, cumin seeds to it. Now put the peas,potato cubes and roast it for 2 minutes followed by adding turmeric powder, coriander powder and tomato paste. Roast the masala well until the oil starts to float at the top of it.all little water & cover with lid & cook till potato is done.
3.Pour 3 cup water into the roasted masala with salt and red chilli powder. Once the recipe starts to boil cook it for another 3-4 minutes. Turn off the flame.
4. Sprinkle garam masala and coriander leaves into the recipe and mix well.
5.Pour 1 table spoon ghee & serve hot Matar ka Jhol recipe with hot parathas/ Bedmi poori / tikhat mithachi puri / naan or chapatis.
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