Aloo Matar is one of the favourite North-Indian Sabzi which most of us like. You have read in my previous post about Aloo matar which has tomato as a base paste. Today we see how to make Aloo matar sukha/ Dry aloo matar without using Tomatoes. This is an amazing combination of green peas and potatoes which are tossed in the dry Indian masalas. The spices are easily available in your kitchen shelves. This stuffing can also be used to make aloo-matar paratha, or stuff it in your samosas. They taste marvellous. Very easy and simple steps. If your running short of time, boil the green peas and potato in a pressure cooker and discard the water. As it is dry aloo matar, we will have to add little water at a time to cook them in steps. That takes a little longer in time.
Potato – 2 medium (diced)
Green Peas – 1 cup(fresh or frozen)
Onion – 1 medium (finely chopped)
Cumin seeds – 1tsp
Fennel seeds – 1/2 tsp
Ginger garlic paste – 1tsp
Red chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Turmeric powder – 1/4tsp
Roasted Cumin powder – a pinch
Garam masala – 1/4 tsp(optional)
Amchur powder- 1/4tsp
Salt to taste
Coriander leaves – Finely chopped
Kasuri methi – few (dry roast it for 20-25 seconds and crush it into fine powder)
- In a pressure cooker, add diced potatoes and green peas. Add a cup water and pressure cook it till done.
- Drain the excess water and set aside till next
- In a mortar pestle, pound the cumin seeds and fennel seeds coarsly.
- In a pan, add oil and allow it to heat.
- Add cumin-fennel powder and fry for few seconds
- Add onions and saute
- Add ginger-garlic paste and fry till the raw smell disappears.
- Add red chilli powder, coriander powder, cumin powder, garam masala and mix well.
- Add boiled green peas and potatoes and mix well
- Add salt and amchur powder and mix till well combined
- Add chopped coriander leaves and mix
- Add the kasuri methi powder and mix well. Do this on medium flame.
- Cover and cook for another 2 minutes.
- Serve hot with chapathi or rotis 🙂