Aloo Matar -- A spicy, flavorful Punjabi dish prepared with potatoes and peas. I had already posted the gravy version quite a while back.. check out the recipe here. The one I am presenting here is a more flavorful dry version and this one is preferred more by my family than the gravy version. You can even add chaat masala (about 1/2 tsp) along with mango powder to further enhance the flavor.
- Baby potatoes - 12-15 (If preparing with normal potatoes, use 3-4 medium-sized ones)
- Fresh peas (matar) - 1 cup
- Cumin seeds/Jeera - 1/2 tsp
- Green chillies - 2, slit lengthwise
- Ginger - 1-inch piece, grated
- Tomato - 1 medium sized, finely chopped
- Cumin/Jeera powder - 1 tsp
- Coriander/Dhaniya powder - 1 tsp
- Red chilli powder - 3/4 tsp (adjust according to your taste)
- Dry mango/amchur powder - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Salt - As per taste
- Oil - 2 tbsp
How To Prepare Aloo Matar(Dry Version):
- Wash the baby potatoes properly and pressure cook them till 1 whistle. Wash the fresh peas and set aside.
- Mix ginger and spice powders (cumin, coriander and red chilli powders) with a little bit of water (not too much - just about 4-5 tsp) and set aside.
Heat oil in a kadai and add cumin seeds. Once they start crackling, add the grated ginger and spices soaked in water and saute till the oil separates.
- Add green chillies and tomato pieces and saute for another minute.
- Now add potatoes (retain the skin on the potatoes), peas, salt and mix well and let it cook on medium flame for about 5 minutes.
Add 1 cup water and cover with a lid and let it cook on low flame till the veggies are cooked.
- Keep checking in between to see if the water content has reduced.
- Once the water content reduces and the mixtures turns dry, add the mango powder and garam masala powder, and adjust salt if required and mix well and remove from fire.
- Aloo matar is now ready to serve.
- Tastes awesome with rotis, parathas, puris, jeera rice and any pulao.