Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, "lababdar aloo -mattar". It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sookha Aloo Matar Methi Sabzi Recipe. Sookha Aloo Matar Methi Sabzi Recipe is a delicious easy to make sabzi recipe. It has the goodness of the fresh fenugreek leaves, potatoes and green peas combined with the mild spices.
"Lababdar Aloo -Mattar" is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. "Lababdar Aloo -Mattar" is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook "lababdar aloo -mattar" using 23 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make "Lababdar Aloo -Mattar":
- Prepare 500 gm baby potatoes (boiled)
- Get 1 cup peas (blanched)
- Take 4 tbsp mustard oil
- Take 1 dried red chili
- Make ready 1 bay leaves
- Take 3 pcs cloves
- Make ready 3 pcs Cardamom
- Prepare 1 cinnamon sticks
- Get 1/2 tsp cumin seeds
- Take 1/4 tsp asafoetida (hing)
- Prepare 1/2 tsp turmaric powder
- Get 1/2 tsp Kashmiri red chili powder
- Make ready 1/2 tsp coriander powder
- Make ready 1/2 tsp garam masala powder
- Make ready 1/2 tsp dried mango powder
- Get 1 tbsp ginger paste
- Make ready 1 medium size finely chopped Tomato
- Take 3 green chillies
- Make ready 1/2 cup cashew nuts (ground)
- Make ready 1 tsp dried Fenugreek leaves (kasuri methi)
- Make ready 1/2 cup yoghurt
- Take 1/4 cup fresh cream
- Prepare to taste Salt sugar
No requirement of paneer for this gravy. ALOO GOBHI LABABDAR Aloo Gobhi Lababadar is a restaurant style gravy dish. Deep fried potato and Cauliflower florets in tomato gravy give a aromatic flavou. Kaju Matar Malai is one of my favorite recipe.
Steps to make "Lababdar Aloo -Mattar":
- Boiled the potato in a pressure cooker until they are half cooked. Remove them from water and set aside to cool and dry.peel the potato. With a fork poke holes in the potatoes all over.
- Heat a pan with oil. Temper it with dried red chili bay leaf cloves cardamom cinnamon cumin seeds and hing. Allow the the hing to fry for about 10 second.
- Now add ginger paste and chopped Tomato and saute for 5 minutes. Then add all spices and cook until the smell of raw spices is gone and they have started to release oil. This should be taken about 5 minutes.
- Then add yoghurt and stirring vigorously to prevent it from splitting. Cook off the raw yoghurt for a couple of minutes.
- Now add the ground cashew nuts mix it well with spices.
- Now add the boiled potatoes and blanched green peas. saute them with the spices.
- Add salt and sugar along with 1cup hot water. Crumble kasuri methi and add that to the pan.cover and allow the potatoes to simmer in the Curry for about 15 minutes. Until the gravy has reduce and potatoes are tender and juicy.
- Once the gravy has reduced add fresh cream and coriander leaves. Cook for a minute. Turn off the flame.cover and allow to rest for 2 minutes before serving.
- Serve it hot with puri paratha
It is rich,creamy and has a very unique taste. No requirement of paneer for this gravy dish. Combination of Kaju,malai and peas is sufficient to give yourself a nice treat. Follow us at : Bebbe ka Dhaba Ghaziabad , India - Check menu, famous cuisine, popular dishes, opening, closing time, how to reach, address, contact no of Bebbe ka Dhaba Ghaziabad, India. Find average price, facilities of Bebbe ka Dhaba Aloo palak, an Indian classic sabzi is very easy to prepare and delightful to taste buds.
So that’s going to wrap it up with this special food "lababdar aloo -mattar" recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
