Aloo matar recipe

Ingredients

Green peas( matar //batani)—1 cup

( you can use fresh green peas  or dried green peas soaked in water overnight and boiled in pressure cooker for 2 to 3 whistles)

Potatoes ( aloo //alugedde)— 5 to 6 medium
 Tomatoes medium sized—4 or 2 cups tomato purée
Onion medium sized—3 to 4
Green chillies—1 or 2 small
Ginger —small piece
Garlic —4 to 5 pods
Curry leaves (karibevu//kadipatta)—few
Coriander leaves—1 tablespoon chopped

Oil—2 tablespoon

Jeera(jeerige// cumin seeds)—1 tablespoon
Asafoetida ( hing)—1 teaspoon
Red chilli powder—1 teaspoon
Cumin powder ( jeera powder)—1 teaspoon
Dhania powder ( coriander powder)—1 teaspoon
Garam masala— 1/2 teaspoon
Turmeric powder (arisina//haldi)—1/2 teaspoon
Sugar—1 teaspoon
Salt to taste

Method 

Peel the aloo and cut into cubes.

Boil alu in a separate container or pan till soft.

Grind onion chopped,green chilli,garlic pods,ginger to a paste in a mixer grinder without adding water.

Chop tomatoes and grind them to puree .

Heat oil in a kadai or pan,add jeera seeds,once its starts cracking add asafoetida and curry leaves.saute on medium flame.

Add in onion paste and turmeric powder and saute for a while,until  it turns to light pink colour.

Then add prepared tomato purée and cook till oil starts separating from it.

Add sugar to it.

Then add red chilli powder,jeera,dhania,garam masala powder and mix well.

Cook it for 5 to 6 minutes on medium heat.

Add in boiled green peas and boiled alu. 

Add salt and little water and boil it for a while.

 Finally add chopped coriander leaves.

Now aloo matar is ready to serve.

Serve with chapattis,roti,puri or any indian dish.