Introduction

 

Hey, foodies! Ajay Chopra here, ready to tantalize your taste buds with a classic favorite – Aloo Matar Ki Sabzi! This humble dish holds a special place in my heart, bringing back fond memories of home-cooked meals and cherished moments with loved ones. Join me as we explore the delightful flavors of this confectioner-style Aloo Matar Tamatar, infused with stories and a touch of nostalgia.

 

I vividly recall the comforting aroma of Aloo Matar Ki Sabzi wafting through my childhood home. It was a dish that my mother often prepared, effortlessly transforming simple ingredients into a flavorful masterpiece. Watching her concoct the perfect blend of spices and aromatics sparked my love for cooking and ignited my passion for sharing delicious recipes with others.

 

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Recipe of Aloo matar ki sabzi Recipe

 

Ingredients:

 

• 2-3 potatoes, peeled and cut into wedges
• 3 tbsp oil
• 1 inch ginger
• 4-5 cloves garlic
• 2 green chillies
• 1 tsp saunf (fennel seeds)
• Water, as required
• 2 bay leaves
• 5-6 cloves
• 3 green cardamoms
• 8-10 black peppercorns
• 1 tsp hing (asafoetida)
• ½ tbsp salt
• 1 tbsp red chilli powder
• ½ tbsp turmeric powder
• 1 tbsp coriander powder
• ½ cup fresh tomato puree
• ½ cup green peas
• ¼ cup cashew paste
• ¼ cup kasuri methi (dried fenugreek leaves)
• Fresh cream, for garnish
• Rogan, for garnish
• Ginger juliennes, for garnish
• Coriander sprig, for garnish

 

 

Method:

 

1. Heat a pan, add oil, and shallow fry potato wedges until golden brown. Remove and set aside.

2. In a mixer jar, blend ginger, garlic, green chilli, saunf, and water to a paste. Set aside.

3. Heat oil in a pan, add bay leaves, cloves, green cardamoms, black peppercorns, and hing. Let them crackle.

4. Add the paste and sauté. Then add turmeric powder, red chilli powder, salt, coriander powder, and cook. Add some water to prevent burning.

5. Add green peas and sauté. Then add tomato puree and cook for 5-8 mins.

6. Add fried potatoes and mix. Then add cashew paste and cook for 5-6 mins.

7. Finally, add kasuri methi and cook briefly.

8. Aloo Matar Ki Sabzi is ready to serve. Garnish with fresh cream, rogan, ginger juliennes, and coriander sprig.

 

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Cooking Tips

 

1. Perfect Potato Wedges:

For the authentic confectioner-style experience, cut the potatoes into triangular wedges instead of traditional dice. This unique shape adds visual appeal and allows the potatoes to cook evenly.

2. Shallow Frying Technique:

To achieve the desired crispiness without excess oil, opt for shallow frying the potato wedges until golden brown. This method not only saves oil but also ensures that the potatoes are cooked uniformly.

3. Balancing Flavors:

Adjust the spice levels according to your preference by regulating the amount of green chili, ginger, and garlic in the recipe. Taste the dish as you cook and add more spices as needed to achieve the perfect balance of flavors.

 

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Pairing Guide

 

Serve with Fresh Rotis:

Pair the aromatic Aloo Matar Ki Sabzi with hot, freshly made rotis or parathas for a satisfying meal. The soft texture of the rotis complements the hearty potatoes and tender peas perfectly.

Accompany with Cooling Raita:

Balance out the spices in the sabzi with a side of refreshing cucumber raita or plain yogurt. The coolness of the raita helps soothe the palate and enhances the overall dining experience.

 

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10 Frequently Asked Questions about Aloo Matar Ki Sabzi

 

1. Can I use frozen peas instead of fresh ones?

• Yes, you can substitute fresh peas with frozen peas in this recipe. Simply thaw the peas before adding them to the sabzi, and adjust the cooking time accordingly.

2. How long should I boil the potatoes before frying?

• Boil the potato wedges until they are fork-tender but still firm enough to hold their shape, usually about 10-12 minutes. Be careful not to overcook them, as they may become mushy.

3. Can I make this sabzi in advance and reheat it later?

• Yes, you can prepare the Aloo Matar Ki Sabzi in advance and store it in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop or in the microwave before serving.

4. What can I do if the sabzi turns out too spicy?

• If the sabzi becomes too spicy for your liking, you can balance it out by adding a dollop of yogurt or a squeeze of lemon juice before serving. This helps mellow down the heat and adds a hint of freshness to the dish.

5. Is Aloo Matar Ki Sabzi suitable for vegan diets?

• Yes, Aloo Matar Ki Sabzi is completely vegan-friendly as it contains no animal products or by-products. It's a wholesome and nutritious dish that anyone can enjoy.

6. Can I add other vegetables to this sabzi?

• Absolutely! Feel free to customize the recipe by adding vegetables like carrots, cauliflower, or bell peppers along with the potatoes and peas for added color and nutrition.

7. What type of potatoes should I use for this recipe?

• Use starchy potatoes like russets or Yukon Golds for the best results. These potatoes have a fluffy texture when cooked, making them perfect for absorbing the flavors of the spices and seasonings.

8. Can I garnish the sabzi with fresh herbs?

• Yes, garnish the Aloo Matar Ki Sabzi with freshly chopped cilantro or mint leaves just before serving for a burst of freshness and vibrant color.

9. How do I prevent the potatoes from sticking to the pan while frying?

• To prevent the potatoes from sticking to the pan, ensure that the oil is hot enough before adding them. Also, avoid overcrowding the pan and fry the potatoes in batches if necessary.

10. Can I make this sabzi without onions and garlic?

• Yes, you can omit onions and garlic from the recipe if preferred. Simply adjust the seasoning and spices according to your taste preferences for a delicious onion and garlic-free version of Aloo Matar Ki Sabzi.

 

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