Aloo Matar Curry Recipe

Aloo Matar Indian Peas & Potatoes in Tomato Gravy

WEBMar 1, 2020 · Heat oil in a skillet over medium heat. Add potatoes and cook them for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the …

Rating: 5/5(35)
1. Heat oil in a skillet over medium heat. Add potatoes and Cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or a food processor.
2. Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it's get hot. Add the crushed seeds and cook for half a minute.
3. Add the onion, garlic, ginger chilie and cook for 3 mins or until translucent.
4. Add the ground spices and mix in. Add tomato puree and cook for 3-4 mins to thicken.

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Restaurant Style Aloo Matar • The Curious Chickpea

WEBFeb 13, 2020 · Heat the oil in a large pot over medium heat and add the onion and a pinch of salt. Sauté until soft, about 5 minutes. Add the …

1. Heat the oil in a large pot over medium heat and add the onion and a pinch of salt. Sauté until soft, about 5 minutes. Add the garlic and ginger, and let fry for about 1 minute.
2. Add the garam masala, turmeric, cayenne, and salt and stir to coat the onion mixture, then add the tomatoes. If using whole tomatoes break them into chunks with a spatula. Sauté until the tomatoes have softened and turned juicy, starting to break down, about 5 minutes. Blend the sauce until smooth with an immersion blender or upright blender and return to pot.
3. Add the potatoes, peas, and vegetable broth. Turn the heat up to bring to a low boil, then turn the heat down, cover, and let simmer until the potatoes are tender, usually 10-15 minutes.
4. Add the coconut cream and stir to combine. Taste and adjust salt as needed. Garnish with cilantro to serve.

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