|Aloo Mattar in Tomato Gravy|
Potato – ½ kg (skinned and cut into large cubes)
Peas – ½ kg (shelled)
Oil – 2 tsp
Jeera – ½ tsp
Bay-leaf – 2
Turmeric Powder – 1 pinch
Chilli Powder – ¼ tsp
Salt to taste
Sugar – 1 tsp
Malai (cream) – 3 tbsp
Kotmir (coriander leaves) – 1 tsp (chopped fine)
Onion – 2 (medium)
Tomato – 2 (medium)
Green Chillies – 3
Ginger – ½ inch piece
Garlic – 5-6 cloves
Saunf (Fennel seeds) – ½ tsp
Khus Khus (Poppy seeds) – ¼ tsp
Cloves – 4
Cinnamon – 1 tiny piece
Dhania – ½ tsp
Jeera – ½ tsp
Star Anise – ¼ piece
1. Grind all the gravy + masala ingredients into a smooth paste.
2. Heat the oil in a pressure pan and add the Jeera and Bay-leaves when hot.
3. Immediately add the gravy to the sauté. A word of warning here: The gravy will tend to splash when it touches the hot pan. Be careful not to get any on your skin. It hurts.
4. Mix well and add turmeric powder, chilli powder, salt and sugar to the mixture.
5. Now add the cubed potatoes and shelled peas to the mixture along with a cup of water.
6. Stir well and pressure-cook the whole thing for 3 whistles.
7. Beat the Malai to a smooth paste.
8. You can open the cooker after some time and then add beaten cream.
9. Mix well and cook for a couple of more minutes.
10. Garnish with kotmir and serve hot with rotis or pooris.
I promise you that you will simply love the yummilicious Aloo Mattar in Tomato Gravy.
NOTE: You can use 1 tsp of Garam Masala Powder if you don’t have the masala ingredients. But of course, the fresh ingredients definitely add to the flavour.