Cooking Aaloo matar ki sabzi recipe: A Simple Style
Aaloo Matar ki Sabzi Recipe-
Welcome to our new recipe blog! Today, we'll share an easy recipe for Aloo Matar Ki Sabzi (Potato and Pea Curry) that you can quickly prepare in a pressure cooker. This recipe is especially designed for busy professionals, students, and homemakers who want to make a delicious and nutritious meal. The combination of potatoes and peas is healthy and incredibly simple to make. This curry, ready in just a few minutes, will add a new dimension to your meals. So, without wasting time, let's dive into this fantastic recipe and treat your family to a special flavor experience!
What is Aaloo Matar Ki Sabzi ?
Aloo Matar Ki Sabzi is a popular and beloved dish in Indian cuisine. It is not only delightful in taste but also very easy to prepare. Both potatoes and peas are packed with nutrients, making this dish a wholesome and balanced meal. It can be served with roti, paratha, or rice, making it a favorite in many households. Especially during the winter months, the taste of fresh peas makes this dish even more special. In this article, we will discuss the simple and delicious method to prepare Aloo Matar Ki Sabzi, so you can bring joy to your family and friends
Aaloo matar ki sabzi recipe
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Looking for a quick and tasty Aaloo Matar Sabzi recipe? Our guide offers a simple method to cook this flavorful Indian dish, perfect for any occasion.
- 4 small onion (4 small or 3 medium, roughly chopped (remove roots))
- 4 Tomatoes (4 hybrid tomatoes or 2 desi tomatoes, cut into halves (remove roots))
- 500 g Potatoes (cut into large chunks)
- 2 inch Ginger (grated)
- 1 Whole Garlic Cloves
- 1/2 cup Mustard Oil
- 1 tbsp Red Chili Powder ((Kashmiri))
- 2 tbsp Coriander Powder
- 1/2 tbsp Turmeric Powder:
- 1 tbsp Salt
- 2 cup Fresh Peas
- 3 Whole Green Chilies
- 1 tbsp Garam Masala
- 1 tbsp Kasoori Methi
- 1 tbsp curd
- as need Water
- Onions
Roughly chop and remove the roots. - Tomatoes
Cut into halves and remove the roots.
- Potatoes
Cut into large chunks. Avoid cutting them too small.
- Ginger
Grate.
- Heat the Oil Heat ½ cup mustard oil in a pan until it’s hot.
- Add Spices
Add dry red chili, followed by 1 tsp. cumin seeds.
- Sauté Garlic
Add whole garlic cloves and sauté.
- Add Onions
Add chopped onions and cook until translucent.
- Add potatoes and tomatoesAdd the chopped potatoes and tomatoes to the pan.
- Incorporate Ginger and Peas
Add grated ginger and fresh peas.
- Spice Mix
Add ½ tbsp turmeric powder, 1 tbsp Kashmiri red chili powder, 2 tbsp coriander powder, and 1 tbsp salt. (Turn off or reduce heat while adding spices to avoid burning.).
- Mix WellStir the mixture thoroughly.
- Cover and Cook
Close the lid and cook on medium-high heat for 3 whistles.
- Release pressure
After 3 whistles, open the lid. The ingredients should be nearly cooked.
- Peel TomatoesRemove the skin from the tomatoes.
- Adjust Consistency
If needed, add hot water to reach your desired gravy consistency.
- Add Garam Masala
Stir in 1 tbsp. garam masala.
- Add Green Chilies
Drop in 3 whole green chilies.
- Add Yogurt
After 5–6 minutes of cooking, add 1 tablespoon of curd.
- Kasoori Methi
Sprinkle 1 tbsp. crushed kasoori methi.
- Final Simmer
Mix the ingredients properly and cook for 2 more minutes.
- Ready to Serve
Your Aaloo Matar Ki Sabzi is now ready to enjoy!
