Aloo Matar

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Here's what you need

1 cup frozen peas, thawed
1 large potato,cubed
1 cup fried onions (Store bought-almost all Indian store carry them)
1 tbsp garlic paste
1 tbsp ginger paste
8 whole cashews, halved
2 tbsp plain yogurt,preferably at room temperature
1/4 cup store bought tomato sauce (substitute:1/2 cup homemade tomato puree)
1 tsp chili powder
1 tbsp coriander powder
1 tsp cumin powder
1 1/2 tsp sugar
1 tbsp kasuri methi,crushed
1 tsp Kitchen King Masala (substitute :garam masala)
1 tbsp lemon juice
2 tbsp cilantro, finely chopped
1 tsp ghee (optional)
1 tbsp oil
salt to taste

Let's start cooking

  • Blend fried onions,cashews,yogurt to a smooth paste.Use a few tablespoons of warm water if necessary.
  • In a kadhai ,heat a tsp of oil fry the onion paste on medium high heat,stirring continuously until oil separates, approx. 4-5 mins.Remember we are using fried onions,so don't be surprised to see a considerable amount of oil oozing out.It is necessary that this paste is cooked till oil separation stage for a flavorful gravy.
  • Lower the heat to medium low,add the ginger garlic paste and fry till the raw smell goes,approx.2 mins.
  • Add the chili powder,coriander powder,cumin powder and half of the Kitchen king masala.Fry for couple of minutes.
  • Add the tomato sauce and fry for 2 more minutes.
  • Add salt,sugar, kasuri methi and 1 cup of water and cook covered for 10 mins.
  • Add the peas and potatoes mix and cook covered for 5 more minutes.
  • Remove the lid,check and adjust the salt, spices and the consistency of the gravy.
  • Finally turn off the heat add lemon juice,remaining KK masala ,ghee and cilantro.
  • Serve hot with roti,naan or jeera rice.

Variation:
Substitute paneer for aloo to make a yummy paneer matar.

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