Aloo Matar ki Sabzi Stir Fry is prepared with boiled potatoes, green peas, and spices. Adding fresh green peas gives this preparation a lovely color and a great taste. The dry aloo matar is an everyday sabzi loved by everyone old or young. The peas and laoo sabzi flavoured with indian spices like jeera, dhania powder, amchur powder, kalonji and last but not least garam masala. Garnished with green coriander leaves gives it a fresh and green look. You may add some lemon juice in it to give it a tangy taste.
Aloo matar can be prepared in various forms sometimes it is form like gravy ,sometime fried and sometime dry but variety of aloo matar tastes delicious. Potato is also the king of all vegetables as you will find potato in most of the vegetable recipes and there are many nutritional benefits of potato, potato has high amount of starch and potato should be eaten with peel as under The layer is rich in protein and minerals and at the same time potato contains elements which have many benefits for our skin.
Peas contain vitamins A, B-1, B-6, C and K, hence it is also called the powerhouse of vitamins. Peas are low in calories and rich in fiber, protein, manganese, iron and folate.
Aloo Matar ki sabzi, which is easily and quickly made, is often made in everyone’s home. This curry, which is prepared both dry and fresh, tastes very good.
Tips:
- Use fresh peas in this vegetable. Some people use boiled peas.
Aloo Matar ki Sabzi – click for more recipes
Aloo Matar ki Sabzi (Potato Peas)
Ingredients
- ½ kg Potatoes
- 1½ cups Peas
- 1-2 Green Chilies
- 1½ tsp cumin seeds (Jeera)
- ½ tsp Turmeric powder
- ½ tsp Red Chili Powder
- pinch Asafoetida
- ½ tsp Garam Masala
- 1½ tsp Coriander Powder
- 1 tsp Mango Powder Amchur Powder
- 2 tbsp oil or mustard oil
- 2 tbsp Coriander Leaves
- Salt to taste or approx 1 ½ tsp
Instructions
- Peel potatoes and cut into pieces
- Wash the potatoes and dry on kitchen towel
- Wash the green peas if you are using frozen peas then defrost the peas. and keep aside.
- Chop the chilies.
- Heat oil in a kadai. Saute cumin seeds and add asafetida (Hing) and green chilies. Fry for a second.
- Add turmeric powder and then add potatoes. Mix well and fry for 2-3 minutes
- Add salt , chili powder, coriander powder and mix well. Cover the lid, reduce the heat, and cook till potatoes are half done.
- Now add peas, mix well and cover the lid. Stir in between till the peas and potatoes are tender and done well.
- Add amchur or mango powder and garam masala. Mix well and fry for 3-4 minutes.
- Turn off the heat. Garnish with coriander leaves and enjoy with roti, chapati, paratha or naan.
