Aloo Matar Gravy| Hotel style Aloo Mutter Masala |how to make alu matar curry

Aloo Matar Gravy is a classic Punjabi dish prepared with potatoes and peas.  It goes well not only with roti, paratha, naan but also with jeera pulao.

You’ll be hooked that I’m sure. what i specially like about these recipes is that they are made with minimal ingredients and yet taste good. they also do not require much cooking expertise.

Ingredients

Potato - 2 medium sized
Green Peas - 1/3 cup tightly packed
medium Onion - finely chopped
Ginger Garlic Paste - 1 tsp finely chopped
Red Chilli powder - 2 tsp

Jeera powder -1 tsp

coriander powder – 2 tsp
Turmeric powder – 1 pinches
Garam masala powder - 1 tsp
Tomato Sauce - 1 tsp
Fresh Cream - 1 tbsp(optional)

Cashew nuts - 5-6 or (4 cashew nuts + 2 tsp khus khus) or 1 tbsp magaj /melon seeds
Coriander leaves - just for garnish

sugar -1 tsp

kasuri methi – 1 tsp
Salt - to taste

Oil - 2 tsp
Jeera - 3/4 tsp

To grind to a paste:

Big Onion - 1 roughly chopped
Tomatoes - 2 roughly chopped

Green chilli-1

Method:

1.Grind the ingredients listed under 'to grind' to a fine paste,Set aside.Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes.

2.Soak cashew nuts and khus khus  in 2 tbsp of hot water for 15 minutes. Grind it to a fine paste.

3.Heat 2 tbsp of oil, add cumin seeds, when it sizzles, add finely chopped onions and saute until onions turn golden brown. Continuous stirring is required for even browning. You can add a little salt to the onions to brown faster.

4.Add ginger garlic paste and saute until the raw flavor of the paste goes. For most Punjabi sabjis, you should not add tomatoes without frying the onions well.

Then add onion tomato puree saute for few mins till raw smell leaves.Add required salt.add the cashew nut paste.This is added only for thickening and giving the gravy a creamy and rich texture. (You can substitute it with cream (malai)- reduce the flame to low and then add cream)Cook for a few more minutes after adding the cashew nut paste.

5 Then add tumeric powder,garam masala,jeera ,coriander powder and red chilli powders, give a quick mix, let it cook for 2-3mins until it becomes thick.Then add potato and peas.

6.Mix well till the masala coats well with the veggies.Saute for 2-3mins.Then add 1 cup of water and pressure cook for 2-3 whistles in low flame.Once pressure releases open and let it boil.Adjust salt and spice level at this stage.7.lastly add tomato sauce,kasuri methi , fresh cream and simmer for 3-4 minutes till it reaches gravy consistency . switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.

8.Garnish with coriander leaves and serve hot with parathas, phulkas, vegetable pulao, jeera pulao and naan. You can adjust the consistency of the gravy according to your personal preferences.

Tips :

1. 1.Never add water without cooking the tomato gravy well.
2. I added cream just for making the gravy creamy, you can even skip it.
3. Adding tomato sauce gives a nice tanginess to the gravy.
4. I used fresh green peas...you can use frozen or even try with dried variety.But soak dry peas overnight , then add it.