Aloo matar subji ( hotel style)
Ingredients
Green peas ( batani//matar)—1 cup
Potatoes ( aloo//alugedde)—4 to 5 medium sized
Ginger (shunti//adarak)—small piece
Garlic (lehsun//belluli)—2 to 3 pods ( or ginger//garlic paste—1 tablespoon)
Curry leaves (karibevu//kadipatta)—few
Oil—3 tablespoon
Turmeric powder (arisina//haldi)—1 teaspoon
Asafoetida (hing//ingu)—1 teaspoon
Salt—to taste
Jaggery powder (Bella//gud)—1 teaspoon or sugar
Roasted jeera powder—1 tablespoon
Coriander leaves (kothambari soppu//hara dhaniya)—2 tablespoon chopped
Ingredients for grinding masala
Dry red chillies (ona menasina kayi//lal mirch)—5
Tomato medium sized—1
Onion (irulli//pyaz)—2 -medium sized
Bay leaf ( tej patta//pulao leaf)—3
Dalchini (cinnamon sticks)—2 small pieces
Cloves (lavanga)—3
Coriander seeds ( kothambari bija//sabut dhania)—1 tablespoon
Black pepper corns ( kaalu menasu//kali mirch)—15
Black cardamom pods ( badi elaichi)—1
Star anise ( chakra phool//nakshtra moggu)—1
Green cardamom pods (ellaki//elaichi)—1
Grind all the above ingredients listed for masala grinding to a smooth paste without adding water.
Keep it ready.
Method
Wash the aloo,cut them into halves and place in a container.
Boil peas and aloo in pressure cooker for 3 whistles or boil directly in a pan.
( you can keep aloo and peas in separate containers.)
Once the pressure reduces open the lid and remove the aloo.
Peel the skin from aloo pieces.
Heat oil in a pan or kadai,once’s hot enough add ginger and garlic crushed and curry leaves.
Sauté on medium flame for a minute.
Next add the ground paste and fry on medium flame till the oil separates from it,stirring continuously.
Add arisina and jeera powder ,hing and saute.
Then add boiled peas,aloo,salt,jaggery powder and mix well.
Add little water to adjust the consistency of subji.
Bring it boil on low flame.
Garnish with chopped coriander leaves.
Switch off the stove.
Tasty aloo matar subji is ready to serve.
Serve with rice,poori,chapattis,phulka,nan etc.
