Restaurant Style Aloo Matar Masala Recipe | Potato peas curry
Aloo matar masala is rich and creamy gravy which goes well with Roti/Naan/Chapati/Poori.
Servings 0
Ingredients
- Aloo 200 grams
- Peas 1 cup
- Onions 3 small
- Tomatoes 2 medium
- Ginger garlic paste 1 tbsp
- Red chilli powder 2 tsp
- Coriander powder 1 tsp
- Turmeric powder ¼ tsp
- Garam masala ¾ tsp
- Cumin powder ½ tsp
- Cashews 10
- Poppy seeds 1 tsp
- Oil 2 tbsp
- Bay leaf 1
- Cloves 2
- Cinnamon small stick
- Kasuri Methi 2 tsp
- Coriander leaves 2 tbsp finely chopped
Instructions
- 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 finely chopped onions and saute for 1 minutes
- 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.
Notes
You can use frozen peas instead of fresh peas.
Skip cashews and make it in home style.
Adjust the spices according to your preference. This is mild spicy masala.
Adding kasuri methi is optional but it gives nice flavor.
Add cream to make it even more creamy and rich