Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, aloo matar ki sabji. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Aloo matar ki sabji is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Aloo matar ki sabji is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook aloo matar ki sabji using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Aloo matar ki sabji:
- Take 2 potatoes
- Take 1 tomato
- Take to taste Green chillies
- Get 1tbsp Coriander leaves chopped
- Get to taste salt
- Get as needed Oil
- Make ready 1 tsp Grated ginger
- Prepare 1 tsp Jeera powder
- Prepare 2 tsp Dhaniyapowder
- Take 1/2 tsp red chilli powder
- Get 1/2 tsp Hing / asafoeida powder
- Take 1/2 tsp Ajwain/carom seeds
- Make ready as needed Water
- Get 1/2 tsp garam masalas
- Make ready 1/2 tsp Jeera/ cumin
Aloo matar recipe - Aloo translates to potato and matar to peas. This aloo matar is a simple curry made of potatoes & fresh peas in a spicy onion tomato gravy. In Indian cuisine a lot of curries are made with potatoes. Aloo Matar ki Sabzi is one of my most favorite North Indian style recipes that I prepare often during the winter months when fresh green peas are in season.
Instructions to make Aloo matar ki sabji:
- Heat the oil in a pressure cooker
- Then add Jeera seeds then potatoes
- Then saute it for 1 minutes and mix hing curry and all the masala in the cooker in low flame
- Then add water and cover the lid of pressure cooker and give 3 to 4 whistle
- Serve it hot with roti or pratha or puri
Simple, comforting, warm and delicious with sweet, spicy and tangy flavors!! Aloo matar ki sabzi is a very popular, simple and delicious curry from Uttar Pradesh (India), and is specially served with poori and bedvis. Usually we discard coriander steams but I have added them in the tomato paste to make it thick and more flavorful.it enhance. This dry aloo matar sabzi is mildly spiced and has a nice gravy of tomatoes, onions, ginger, garlic and green chilli paste. Our recipe ofpunjabi aloo matar as few ingredients to use which are always available in the Indian kitchen.
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