Recipe: Tantalizing aloo matar

aloo matar. After cutting down on that this is a very good way to make to Aloo Matar. This tasted pretty good at first, but quickly got old. It's essential to partly cook the potatoes first.

I went for my first Indian food experience, and happened to order Aloo Matar even though I had no idea what it was. So I went searching right away for a recipe that I could use at home. Who knew it was so easy and inexpensive!! aloo matar recipe with step by step photos and video - a simple yet delicious punjabi style aloo mutter gravy which we often make at home. the recipe is an easy home style potato peas curry. simple home style food is usually easier and quick to make. You can have aloo matar using 12 ingredients and 2 steps. Here is how you create it.

Ingredients of aloo matar

1. Prepare 1/4 cup of Vegetable oil.
2. Prepare 2 medium of onions, finely chop.
3. It's 1 tbsp of Ginger garlic paste.
4. Prepare 1 of bay leaf.
5. It's 4 large of potatoes, peeled and chopped.
6. Prepare 1 cup of Frozen peas.
7. It's 1/2 cup of Tomato puree.
8. You need 1 1/2 tsp of garam marsala.
9. Prepare 1 1/2 tsp of paprika.
10. You need 1 tsp of White sugar.
11. Prepare 1 tsp of Salt.
12. You need 2 tbsp of Chopped cilantro.

Aloo matar recipe - Aloo translates to potato and matar to peas. This aloo matar is a simple curry made of potatoes & fresh peas in a spicy onion tomato gravy. In Indian cuisine a lot of curries are made with potatoes. This is one very simple and beginner recipe that no one can go wrong.

aloo matar step by step

1. Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf..
2. Stir the tomato puree, garam Marsala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. mixs in the cilantro and continue cooking about 2 minutes..

There are a few dishes which are usually made when fresh peas are in season, during the winters. Originating in the Punjab region of India, the dish is made throughout the country and has a few different versions; some recipes use a coconut base, and others simmer the potatoes in a tomato sauce. This version is a simple recipe that's easy to tweak and. Bonus, it's my mom's recipe so obviously it's the best and tested until perfect! Aloo translates to potato and matar to peas - potatoes and peas, that's what we're cooking today.