Aloo-mattar is a popular North Indian side dish that are served in many Indian/Bangaldeshi/Pakistani restaurants. It is very versatile and goes with rice and roti dishes. I particularly like this dish for the sweet taste of garden peas balanced with the spicy gravy with the potatoes adding to body and flavour. It is easy to make at home and the spice level can be adjusted to suit the entire family. While I make this dish, I leave out the chillies, pav bhaji masala and the chilli powder for Anjalie and after removing her share out, I add them into our (adult) share and cook it for another min or so. Potatoes and peas have been Anjalie's favourite since she was 6 months old and it continues to be her favourite even now. This dish is a great way to encourage children to eat green peas as well.
You will need:
You will need:
200 g of garden peas (Canned/frozen/fresh)
Boil the potatoes with salt and 1/4 tsp turmeric powder (half the amount given above) until soft but not mushy. If using fresh peas add it to the potatoes when they almost 3/4 cooked and boil for another 5 mins. Drain and set aside.
Grind all the ingredients given in the list "to grind"...
into a smooth paste.
Heat oil in a pan to medium allow the mustard seeds and cumin seeds to splutter. Add chopped onions and fry till soft and transparent.
Add the ground paste, tomato paste, salt and cook until the oil separates on the sides (for about 2-3 mins) and the raw smell of onion disappears.
Add salt and all the spices (including 1/4 tsp turmeric). Cook for another 30 secs.
Add the boiled/canned/frozen peas and potatoes.
Add 3/4 cup water and cover and bring it to a boil. Turn off the stove, add lemon juice and garnish with coriander leaves.
5-6 medium potatoes peeled and chopped to bite-size pieces
salt to taste
black pepper - 1/2 tsp
turmeric powder - 1/2 tsp
chilli powder - 1/2 tsp (for adults)
pav bhaji masala/kitchen king masala - 1/2 tsp (for adults)
garam masala - 1/4 tsp
coriander powder - 1/2 tsp
cumin seeds - 1/4 tsp
mustard seeds - 1/4 tsp
Oil - 2 tsp
1/4 medium Onion- chopped fine
1 tsp tomato puree
1/2 tsp lemon juice
2 fresh green chillies (for adults) slit in the middle
coriander leaves for garnish
3/4 cup water
To grind to a paste:
3/4 medium onion
2 tomatoes
1 inch ginger (peeled)
3 cloves garlic
3 tbsp water
Boil the potatoes with salt and 1/4 tsp turmeric powder (half the amount given above) until soft but not mushy. If using fresh peas add it to the potatoes when they almost 3/4 cooked and boil for another 5 mins. Drain and set aside.
Grind all the ingredients given in the list "to grind"...
into a smooth paste.
Heat oil in a pan to medium allow the mustard seeds and cumin seeds to splutter. Add chopped onions and fry till soft and transparent.
Add the ground paste, tomato paste, salt and cook until the oil separates on the sides (for about 2-3 mins) and the raw smell of onion disappears.
Add salt and all the spices (including 1/4 tsp turmeric). Cook for another 30 secs.
Add the boiled/canned/frozen peas and potatoes.
Add 3/4 cup water and cover and bring it to a boil. Turn off the stove, add lemon juice and garnish with coriander leaves.
Serve warm with rotis and/or rice.
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