Aloo matar masala recipe is basic and tasty gravy prepared from potato and green peas alongside few flavors. This is an awesome accompaniment to chapathi, poori and assortment of Indian level breads. I set up this gravy at whenever I make poori's at home. Furthermore, for me it tastes awesome alongside poori than chapathi and roti's.
You can utilize fresh green peas to make this gravy yet dried green peas gives better results. Aside from the splashing time it takes just 20 minutes to set up this dish.

Planning time: 8 hrs
Cook time:20 min
Add up to time:8 hrs 20 min
Creator: Socialkitchen
Recipe type: Side dish
Cuisine: North Indian
Serves: 4 Servings
Ingredients: (1 glass = 200 ml)
Potato 3 medium size
Dried Green Peas 1 container
Oil 2 tbsp
Bay Leaf 1
Cloves 3
Cinnamon stick 1 inch
Ginger garlic glue ½ tbsp
Onion 1
Tomato 3
Coriander powder 1 tsp
Cumin powder ½ tsp
Garam Masala powder 1 tsp
Red chilli powder ½ tsp
Coriander leaves finely hacked 1 tbsp
Sugar 1 tsp
Salt according to taste
Water as required



Directions:
1.Soak dried green peas for no less than 8 hours and weight cook taking two shrieks. Green peas ought not be over cooked and hold its size.

2.Using a weight cooker bubble potatoes taking 4 to 5 shrieks, peel off its skin and generally cleave them. Likewise generally hack red ready tomatoes and make a puree of it.

3.Heat a kadai with oil in a medium fire and once it is warmed include cloves, straight leaf and cinnamon stick.

4.After couple of moments include finely slashed onion and ginger garlic glue and continue sautéing in the middle of till onion turns delicate and brilliant.

5.Add all the spice powders one by one and roast for couple of more seconds.

6.Now include tomato puree alongside salt and by shutting the cover cook till crude smell vanishes.

7.Further include generally cleaved potato and join by mixing. After around thirty seconds include bubbled green peas and blend once more.

8.Add little quantity of water contingent on your preferred consistency. Typically this curry will be semi thick sauce so I have included some water.

9.Further include sugar and salt if required and cook till potato and green peas assimilates the whole flavor.

10.Turn off the fire and enhancement with coriander clears out.

11.Serve hot aloo matar recipe as a side dish to chapathi, poori and roti's.
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