As soon as green peas arrive in the market at the beginning of winter, we all look forward to having it say either in breakfast, lunch or dinner or in any celebration paired with paneer or potatoes. This is a special ‘Aloo-Matar’ recipe that has a special place in our heart when consumed especially with pooris. Though it can be consumed with roti, chapati, paratha or any other Indian bread, but the combo it makes with poori is incomparable.
Sharing the recipe of this scrumptious dish:
Serves: 4 – 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Peas 2 cups
Baby potatoes 6
Onion 2 (medium)
Tomatoes 5 (large)
Garlic cloves 5-6
Green chillies 2
Cumin seeds 1 tsp
Bay leaves 1
Cinnamon stick 1
Big cardamom 1
Black pepper corns 4
Turmeric powder ½ tsp
Red chilli powder 1/2 tsp
Degi mirch ½ tsp
Kitchen king 1 tsp
Salt to taste
Coriander powder 1 tsp
Kasoori methi 1 tsp
Oil to fry
Pure ghee 2 tbsp
Heat one tablespoon of pure ghee in a pan. Add bay leaf, big cardamom, whole black pepper, cinnamon stick and cumin seeds. When the seeds start to crackle, add coarsely chopped ginger, garlic, green chillies and onion. Saute till onions turn their colour to light pink. You do not need to cook onions till brown.
Add coarsely chopped tomatoes. Cook till tomatoes turn soft stirring occasionally.
Add turmeric powder, red chilli powder, coriander powder, degi mirch, kitchen king, kasoori methi and mix well. Cook covered for 10 minutes on low flame.
Turn off flame and let this masala gets cool down at room temperature.
Simultaneously in another pan boil peas in water. Turn the flame low after a boil comes on high flame and cook them for 15 minutes. Drain the excess water.
Wash baby potatoes. Peel them and pierce with a fork abruptly.
Deep fry baby potatoes.
Grind the masala to a fine paste after it cools down.
Heat one tablespoon of pure ghee in a pan.
Add masala puree in it.
Add salt, boiled peas and fried potatoes.
When a boil comes, let it simmer on low flame for 15 to 20 minutes adding little water according to the consistency of the subzi you like. Cook it covered.
Turn off flame. Give a good stir.
Garnish with green coriander leaves.
Serve hot with pooris.
This dish can also be prepared with frozen peas in offseason, however, aroma and taste of the fresh peas are unmatched.