Making dry aloo matar recipe: Heat the oil in a pan on medium heat. Once hot add cumin seeds and the let them sizzle. Then add chopped green chili and grated ginger. Saute for a minute. Mix in tomatoes and sprinkle some salt. Cook for 2-3 minutes or till the tomatoes become soft. Add remaining salt and spice powders.
Learn how to make simple yet delightful curry from potato, green peas and Indian spices having taste as good as restaurant one with this dry aloo mutter recipe. Heat oil in a kadai over medium flame and add cumin seeds in it. When they begin to splutter, add finely chopped onion and sauté until onion turns light brown.
for aloo gobi matar curry 2 cup cauliflower florets (gobi) 2 cups potatoes, peeled and chopped (aloo) 1 or 1.5 cups peas, fresh or frozen (matar) 2 small tej patta or 1 large tej patta (indian bay leaf) 1 or 2 green chilies, slit (hari mirch) ½ teaspoon cumin seeds (jeera) ¼ cup chopped onion ½ teaspoon turmeric powder (haldi)
Potato is known as ‘Aloo’ and Green Peas are known as ‘Matar’ in Hindi. This is a very quick sabji recipe. It has onions, and ginger-garlic, but you can completely omit it make it a ‘No onion garlic’ recipe. This would still taste awesome.