This recipe is delicious yet easy to cook. The Hing and Ghee tempering added to the curry gives an amazing flavor to the dish.
When I plan to make Poori at home, the first combination that usually strikes my mind is “Aloo ki sabzi“. Quick to prepare and never disappoints your taste buds, no matter you give it a variation by adding some selected veggies or spices. I always have that curiosity to try something different and add some variation to whatever I cook..can’t help it lol. Well, I tried this recipe from a cookbook I got with our oven, the result was yummy, delicious and a flavorful dish. Here it is…
Serves: 4, Ingredients:
Let’s Get Started:
- Heat oil in a Kadhai, add rai, jeera and let them splutter.
- Now add green chillies, let them fry a bit and add onions.
- Add salt to the onions, mix well.
- Once the onions turn pinkish, add ginger garlic paste, give a good mix and allow it to fry till the raw smell of ginger garlic paste fades away.
- Add tomato puree and saute for about 2 minutes.
- Add turmeric powder, red chilli powder, dhaniya powder and amchur powder. Mix well, saute for about 5 minutes, add besan.
- Saute and fry until the masala blends well and the oil begins to separate from the masala.
- Add potatoes and matar, saute for about 2 minutes.
- Add about 2 cups of water, cook covering with the lid on low to medium flame.
- Keep stirring in between, cook until the potatoes turn soft. Sometimes, potatoes take longer time to cook, you can add extra water for the potatoes to cook and also adjust the consistency of the dish accordingly.
- If cooking in a pressure cooker, cook for about two whistles.
- Add Kashmiri lal mirch powder, garam masala powder mix well.
- Add chopped coriander. Now, let’s prepare the tempering
For Tempering, heat ghee in a small kadhai and add hing. Add this to the curry, give it a good mix and we are all set. If the curry is too tangy or you prefer that dhaba style curry, add Kasuri methi else skip it. Enjoy the yummy, colorful, flavorful Aloo Matar ki sabji with poori/ roti/ plain rice/ flavored rice 🙂 .
My take on the dish:
- Do not skip the hing tadka, it gives amazing flavor to the dish. More ghee can be added to the tadka, the dish tastes yum with that extra ghee. Instead of oil, ghee can be used to make the curry.
- Adding Kashmiri lal mirch powder enhances the look of the dish. you may skip it.