Restaurant Style Aloo Matar Masala Recipe | Potato peas curry
Restaurant Style Aloo Matar Masala Recipe | Potato peas curry recipe with step by step pictures and instructions. Aloo matar masala is rich and creamy gravy which goes well with Roti/Naan/Chapati/Poori. It also goes well with Jeera Rice/Ghee Rice. This is must to have gravy when you have some fresh peas in winter. Thanks to my mother in law who cleaned big batch of peas and gave me when she came to visit us which I used for nearly 3 weeks in different dishes.
To make it creamy and rich I added cashews and poppy seeds. You can skip them and make in home style. I served them with whole wheat naan and it was so delicious. Monday again and theme for this week in Foodie Monday Bloghop group is #228WinterDelights suggested by Priya who blogs at thephotowali. Do check her blog for some amazing and authentic vegetarian recipes. She explores lot of places and food. Follow her to know about different places and food. Now lets quickly check how to make restaurant style Aloo Matar Masala.
Do try and let me know your feedback. You can also try the below recipes
How to make Aloo Matar Masala with step by step pictures
Soak cashews and poppy seeds in hot water for 15 minutes
Take Cashews and poppy seeds in mixer.
Grind to smooth paste adding little water and then add tomatoes
Grind to fine paste and keep it ready.
Pressure cook potatoes and peas for 2-3 whistles. Peel the skin of potatoes and keep it ready.
Heat oil and temper with bay leaf, cinnamon and cloves.
Then add ginger garlic paste and saute till it is brown.
Now add the masala paste and saute for 5 minutes.
Then add red chilli powder, coriander powder, garam masala, turmeric powder, salt and cumin powder.
Allow it to boil nicely till the raw smell goes and oil starts to ooze out. Now add the cooked potatoes and peas.
Allow it to boil for 4-5 minutes.
Finally add kasuri methi and finely chopped coriander leaves and switch off the flame
Restaurant style aloo matar masala is ready.
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