Sunday, January 30, 2011

Aloo Matar

Here's what you need

1 cup frozen peas, thawed

1 large potato,cubed
 ( Add 1/2 tsp salt and 1/2 tsp oil to the cubed potatoes spread them on a cookie sheet and baked them in a preheated oven at 350 deg F until light golden)

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

2 tbsp tomato sauce (Store bought-canned one not ketchup)

1 tsp chilli 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 tsp oil

salt to taste

Let's start cooking

  1. Blend fried onions,cashews,yogurt to a smooth paste.Use a few tablespoons of warm water if necessary.
  2. 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.
  3. Lower the heat to medium low,add the ginger garlic paste and fry till the raw smell goes,approx.2 mins.
  4. Add the chilli powder,coriander powder,cumin powder and half of the Kitchen king masala.Fry for couple of minutes.
  5. Add the tomato sauce and fry for 2 more minutes.
  6. Add salt,sugar, kasuri methi and 1 cup of water and cook covered for 10 mins.
  7. Add the peas and potatoes mix and cook covered for 5 more minutes.
  8. Remove the lid,check and adjust the salt, spices and the consistency of the gravy.
  9. Finally turn off the heat add lemon juice,remaining KK masala ,ghee and cilantro.
  10. Serve hot with roti,naan or jeera rice.
Note:
Tomato sauce improves texture and color of the gravy.Try not to substitute it with tomato puree.You can get it in US for less then 0.50 c per can.I usually stock them when they are on sale.It give beautiful color to all north indian dishes and even use it in pav-bhaji.

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

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