ALOO MATAR

ALOO MATAR IS A RICH AND CREAMY GRAVY.AND IT IS A BEST COMBO WITH BATURAS. IT IS A LIP SMACKING DISH WHICH YOU OUGHT TO TRY IN ORDER TO ENJOY THE FLAVOR OF THE SPICES...........

INGREDIENTS:

2 BIG ONIONS

2 TOMATOES

1 TBSP OF BUTTER

1 TSP OF JEERA(SEERAGAM)

2 CLOVES (KRAMBU)

2 BAYLEAVES (BRINJI ELAI)

1 CINNAMON (PATTAI)

1 TSP OF GINGER GARLIC PASTE

1 1/2 OF CHILLI POWDER

1 TSP DHANIA POWDER

1 TSP OF JEERA POWDER

1/2 TSP OF GARAM MASALA

4 MEDIUM SIZED POTATOES 

1/2 CUP GREEN PEAS

1 TSP KASURI METHI

OIL(AS PER YOUR WISH)

METHOD:

1. GRIND ONIONS INTO FINE PASTE.

2.GRIND THE TOMATOES SEPARATELY INTO FINE PASTE AND REMOVE      THE SEEDS.

3.PEEL OFF THE SKIN OF POTATOES AND CUT INTO BIG PIECES.

4. BOIL THE GREEN PEAS SEPARATELY

5.IN A KADAI(PAN), HEAT 4 TSP OF OIL, ADD THE POTATOES, COOK TILL THE POTATOES ARE FRIED TO HALF COOKED

6.THEN, ADD 1/4CUP OF  WATER AND LET THE POTATOES COOK NICELY.THEN KEEP IT ASIDE.

7.IN A KADAI(PAN), HEAT THE BUTTER, 1TSP OIL AND ADD THE WHOLE SPICES

8.THE , ADD THE ONION PASTE.FRY TILL IT TURNS INTO LIGHT BROWN.

9.ADD GINGER GARLIC PASTE.COOK FOR THREE MINUTES.

10.ADD THE TOMATO PUREE AND COOK THE MIXTURE FOR 3 MINUTES AGAIN.

11.NOW,ADD CHILLI POWDER, DHANIA POWDER,JEERA POWDER. COOK NICELY FOR 5 MIN TILL THE OIL SEPARATES.

12.NOW ADD THE GREEN PEAS, FRIED POTATOES AND 1 CUP OF WATER.ALLOW TO BOIL FOR 6 MINUTES.

13.  FINALLY ADD THE SALT, CHOPPED CORIANDER,1TSP OF DESI GHEE, CRUSHED KASURI METHI, AND LEAVE FOR 2 MIN.

SERVE HOT. I ASSURE YOU FOR THE LONG LASTING TASTE.

NOTE:

BE CAREFUL WHILE ADDING WATER TO THE FRIED POTATOES. SEE TO IT THAT THEY ARE NOT MASHED. IT IS ENOUGH IF YOU FRY THE POTATOES BY SPRINKLING THE WATER WHILE YOU FRY, SO THAT THE POTATOES WILL BE FIRM ROAST AND WELL COOKED.