Dhaba Style Aloo Matar | Aloo Matar Recipe
Dhaba style Aloo Matar recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Chopped Potatoes 3 Medium Sized Potatoes
- 1 cup Fresh Green Peas
- ¾ cup Finely Chopped Onions 2 Medium sized Onions
- ¾ cup Finely Chopped Tomatoes 3 Medium sized Tomatoes
- ¼ cup Finely Chopped Coriander Leaves
- 1 teaspoon Ginger Garlic Paste
- 1 teaspoon Kashmiri Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- 2 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- ¼ teaspoon Asafoetida
- ¼ teaspoon Sugar
- 1 teaspoon Cumin Seeds
- 2 tablespoon Oil
- Water as needed
- 2 teaspoon Kasoor Methi/Dried Fenugreek Leaves
Instructions
- In a thick bottomed pan, heat 1 tablespoon of oil and fry potato cubes on low flame.
- As they turn slight golden brown, remove them from the oil. Keep them aside.
- In the same pan, add remaining oil. Splutter cumin seeds and then add asafoetida.
- Next add finely chopped onions, fry on low flame.
- As they turn translucent, add ginger garlic paste and cook for a minute or two.
- Add finely chopped tomatoes and cook for 2-3 mins on low flame.
- Next add all the spice powders – red chilli powder, coriander powder, garam masala powder, turmeric powder, sugar and salt as needed.
- Cook the spice powders until the raw smell is gone, for about 5 mins on low flame.
- Add a cup of water and let the gravy boil.
- Next add fresh green peas and if required, another half a cup of water. Let the gravy cook on low flame for 3-4 mins.
- Add shallow fried potatoes and continue cooking the gravy for 3-4 mins.
- Finally add crushed kasoor methi and mix well.
- Add finely chopped coriander leaves and remove from heat.
- Serve hot as a side dish for poori, chapati, roti, phulka or even pulao.
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