Introduction

 

Namaskar! I'm Ajay Chopra, and today I'm excited to share a recipe that holds a special place in my heart—Aloo Matar Ki Sabji. This dish brings back fond memories of my childhood. My mother used to make this delicious sabzi, and it was always a hit, whether we paired it with dal and roti or packed it in our tiffin boxes. The simplicity and rich flavors of Aloo Matar never failed to make our meals extraordinary.

 

One interesting aspect of this recipe is the special tadka (tempering) that sets it apart. We use freshly ground spices like fennel, coriander, and black pepper, which we crush just before cooking to release their aromatic oils. This masala adds a unique texture and flavor to the dish, making it truly unforgettable. Let's dive into the process of making this quick and tasty Aloo Matar Ki Sabji.

 

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Recipe of Aloo Matar Ki Sabji

 

Portion servings: 3-4 pax
Preparation time: 5 mins
Cooking time: 40 mins

 

 

Ingredients:

 

• Spice Mix:

  • Saunf (fennel seeds) - 1 tsp

  • Coriander seeds - 1 tsp

  • Black pepper - ½ tsp

• Base:

  • Oil - 1 tsp

  • Ghee - 2 tsp

  • Jeera (cumin seeds) - ½ tsp

  • Hing (asafoetida) - 1 tsp

  • Pounded spice mix - 1 tsp

• Aromatics:

  • Garlic, chopped - 1 tbsp

  • Ginger, chopped - 1 tsp

  • Green chilli, chopped - 1 tsp

• Gravy:

  • Water - ¼ cup

  • Salt - 1 tsp

  • Red chilli powder - ½ tsp

  • Turmeric powder - ½ tsp

  • Coriander powder - 2 tsp

• Vegetables:

  • Onion, chopped - 3 medium-sized pcs

  • Potato, peeled and diced - 3 pcs

  • Green peas - 1 cup

  • Splash of water

• Final Touch:

  • Tomato, chopped - 2 medium-sized pcs

  • Amchur powder (dry mango powder) - ½ tsp

  • Coriander, chopped - 1 tbsp

 

 

Instructions:

 

Step 1: Prepare the Spice Mix

Measure out the whole spices: saunf, coriander seeds, and black pepper.
Using a mortar and pestle, pound these spices until you achieve a coarse texture.
Set aside the aromatic spice mix.

 

 

Step 2: Heat the Pan and Prepare the Base

Heat a pan over medium flame.
Add oil and ghee, allowing them to heat up.
Add jeera and hing to the hot oil-ghee mixture.
Let them crackle, releasing their flavors into the oil.

 

 

Step 3: Saute the Aromatics

Add chopped garlic to the pan and sauté until it turns golden brown.
Then, add the chopped ginger and green chillies, continuing to sauté until they release their fragrances.

 

 

Step 4: Create the Spiced Gravy

Add a splash of water to the pan to prevent the spices from burning and to deglaze any caramelized bits at the bottom of the pan.
Introduce the powdered spices: salt, red chilli powder, turmeric powder, and coriander powder.
Stir well to coat the aromatics with the spice mixture.

 

Step 5: Incorporate Onions and Potatoes

Add the chopped onions to the pan and sauté until they turn translucent.
Introduce the diced potatoes, ensuring they are coated in the flavorful mixture.
Cook over medium-low flame, allowing the spices to permeate the potatoes as they begin to soften.

 

 

Step 6: Introduce Green Peas

As the potatoes reach about 70% of their cooking, add the green peas to the pan.
Add a splash of water to help the peas cook and to create a luscious gravy.

 

Step 7: Add Tomatoes and Final Seasoning

Incorporate the chopped tomatoes into the mixture, allowing them to soften and release their juices.
Sprinkle in the amchur powder and chopped coriander, infusing the dish with a tangy brightness and fresh herbal notes.
Mix everything well to ensure that all the ingredients are evenly distributed.

 

 

 

Step 8: Serve and Enjoy

Transfer the aromatic and flavorful Aloo Matar Ki Sabji to a serving dish.
Garnish with additional fresh coriander leaves if desired.
Serve with steamed rice or warm rotis for a comforting and satisfying meal. Enjoy!

 

 

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About the Recipe

 

Aloo Matar Ki Sabji is a delightful combination of potatoes and peas cooked with a blend of aromatic spices. This dish is known for its simplicity and rich flavor, making it a favorite in many Indian households. The use of fresh ground spices like fennel, coriander, and black pepper gives it a unique taste and texture, setting it apart from other everyday sabzis.

 

This recipe combines the goodness of potatoes and peas with a fragrant tempering of cumin seeds, asafoetida, and garlic, resulting in a mouth-watering dish that pairs perfectly with roti, paratha, or rice. Whether you prepare it for a regular meal or pack it in a tiffin box, Aloo Matar is sure to be a hit with everyone.

 

Cooking Tips

1. Fresh Spices: Always use freshly ground spices for the best flavor. Crushing fennel, coriander, and black pepper just before cooking releases their essential oils, enhancing the taste of the dish.

2. Oil and Ghee Mix: Using a combination of oil and ghee gives the sabzi a rich taste. Ghee adds a subtle sweetness and depth that oil alone cannot achieve.

3. Cook on Low Heat: After adding the spices, reduce the heat to ensure they do not burn. This helps in retaining the aromatic flavors.

4. Add Water Gradually: To prevent the spices from burning, add a splash of water when the garlic turns brown. This also helps in forming a nice base for the curry.

5. Balance the Flavors: Adjust the seasoning according to your taste. If the sabzi turns out too spicy, add a bit more salt or a pinch of sugar to balance it out.

 

Pairing Guide

• With Roti or Paratha: Aloo Matar pairs wonderfully with freshly made roti or paratha. The soft bread complements the spicy and flavorful curry perfectly.

• With Rice: Serve Aloo Matar with steamed basmati rice for a wholesome meal. The simplicity of rice balances the robust flavors of the sabzi.

• As a Side Dish: It can also be served as a side dish with dal and rice or with any elaborate Indian thali.

 

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Frequently Asked Questions about Aloo Matar Ki Sabji

 

1. What is Aloo Matar Ki Sabji? Aloo Matar Ki Sabji is an Indian curry made with potatoes (aloo) and peas (matar) cooked in a flavorful mix of spices.

2. Can I make this dish without onions and garlic? Yes, you can skip the onions and garlic. Increase the amount of asafoetida (hing) to maintain the flavor.

3. What can I use instead of ghee? If you prefer not to use ghee, you can use only oil, but ghee adds a rich taste to the dish.

4. Can I use frozen peas? Yes, frozen peas can be used if fresh peas are not available. Add them directly to the curry without thawing.

5. How can I make the sabzi less spicy? To make the sabzi less spicy, reduce the amount of red chili powder and green chilies. You can also add a bit more yogurt or cream to mellow the heat.

6. Is Aloo Matar vegan? The recipe can be made vegan by using only oil and skipping ghee.

7. How long does it take to cook Aloo Matar? The preparation and cooking time for Aloo Matar is approximately 30-40 minutes.

8. Can I add other vegetables to this sabzi? Yes, you can add other vegetables like carrots, bell peppers, or cauliflower to make it more nutritious.

9. How do I store leftover Aloo Matar? Store the leftover sabzi in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.

10. What is the best way to reheat Aloo Matar? Reheat the sabzi on the stovetop over low heat, adding a splash of water if it has thickened. Alternatively, you can reheat it in the microwave.

 

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