Aloo Mattar (Potato as well as Pea Curry)

Aloo mattar is a classic Panjabi dish consisting of potatoes as well as dark-green peas simmered inwards a spicy love apple tree gravy. Those are the primal components of the dish, although spicing as well as training varies from ready to cook. This is my latest version of this dish that unremarkably appears on most of the menus at the Indian restaurants I accept dined at. I don't gild it every bit much every bit I would like, every bit I am unremarkably torn betwixt it as well as mattar paneer. Although yous tin never larn plenty peas inwards my opinion, I unremarkably halt upward simply ordering 1 or the other as well as and then conduct other options from the menu.

The fun utilization is both of those dishes are tardily to ready at home, thence yous don't accept to aspect until yous dine out to relish them. In fact, with some basic noesis of Indian cuisine as well as some staples on hand, you'll live on cooking upward fifty-fifty finer curries than those constitute at your local Indian restaurants. To consummate the experience, consider serving the curry with homemade savory Indian apartment breads, as well as a steaming hot bed of fresh cooked white rice.

I served this warming vegetable dish with savory rice as well as urad dal pancakes (dosas) for a consummate as well as satisfying meal.

Notes: Adjust the H2O every bit necessary to accomplish your desired consistency. I to a greater extent than frequently than non similar my curries fairly thick, thence I solely used close 1 1/2 cups of water.

I chose non to utilization garlic or onion this time, but yous may add together some if yous wish. Add to the pan afterwards the seeds are done as well as stir as well as modest fry for a few minutes earlier yous add together the position down spices as well as other ingredients.

Aloo Mattar (Potato as well as Pea Curry)

Recipe yesteryear Lisa Turner Cuisine: Indian Published on January 13, 2014 Classic Indian white patato as well as pea curry simmered inwards a smoky, tangy as well as spicy love apple tree sauce Print this recipe Ingredients: 4 medium potatoes (2 lbs or 900 g), scrubbed 2 tablespoons sesame oil 1 teaspoon cumin seeds 1 teaspoon brownish mustard seeds 1/2 teaspoon kalonji (nigella or dark onion) seeds (optional) 1 1/2 tablespoons position down coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon amchoor pulverization (optional) pinch of asafetida 2 to iii fresh dark-green or cherry chilies, seeded as well as finely chopped 1-inch slice fresh ginger, minced or grated 1 large tomato, finely chopped 1 large bunch fresh cilantro (about 3/4 cup), finely chopped 1 1/2 loving cup frozen peas, defrosted 1 1/2 to ii cups water 1 teaspoon bounding main salt, or to taste 2 to iii teaspoons dried fenugreek (methi) leaves, crumbled 1/2 teaspoon garam masala juice from 1 modest lemon (2 tablespoons) Instructions: Preheat an oven to 425°. Poke modest holes inwards the potatoes with a fork. Roast for xl minutes until the potatoes are simply fork tender. (Alternately, yous tin boil the potatoes.) Set aside to cool. When cool, take the pare as well as cutting into bite-size pieces. Heat the fossil oil inwards a large heavy-bottomed saucepan over medium-high heat. When hot, toss inwards the cumin seeds, mustard seeds as well as kalonji seeds if using. Fry for xxx to lx seconds until the mustard seeds plough grayish as well as commence to splutter as well as pop. Add the coriander, turmeric, paprika, amchoor (if using), asafetida, chilies as well as ginger. Stir 1 time or twice as well as and then add together the tomatoes as well as one-half of the cilantro. Simmer uncovered until the sauce has thickened, stirring occasionally — close 10 to 12 minutes. Reduce the estrus to medium-low as well as gently stir inwards the potato. Cook uncovered, stirring occasionally, for five minutes. Stir inwards the peas as well as ready for some other few minutes. Pour inwards 1 1/2 cups of H2O as well as convey to a boil. Stir inwards the salt, cut back the estrus to medium-low, cover, as well as simmer for some other five to vii minutes, stirring on occasion, until the potatoes are prissy as well as tender, but non falling apart. Add to a greater extent than H2O to accomplish the desired consistency of the gravy. Stir inwards the residue of the cilantro, the fenugreek leaves as well as garam masala. Simmer for some other few minutes, as well as then stir inwards the lemon juice. Serve hot, garnished with some cilantro if desired, with Indian apartment breads such every bit dosas or naan, as well as a bed of fresh cooked basmati rice. Makes 4 to half dozen servings

Other vegetable curries yous are certain to relish from Lisa's Kitchen:
Mushroom Masala (Succulent Mushrooms with Tomatoes as well as Spices)
Paneer as well as Mixed Vegetables inwards a Creamy Gravy
Mushroom Curry Simmered inwards a Fenugreek Cream Sauce with Green Peas
Aloo Gobi (Curried Cauliflower as well as Potatoes)

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