Dhaba style aloo matar ki sabji

Aloo Matar Sabzi Recipe is a very traditional Punjabi dish that is made with potatoes and peas, simmered in light and tangy tomato gravy and plenty of spices. Aloo mutter or Aloo matar sabji recipe is a delicious and most cooked recipe. This dish serves with plain rice, poori, roti, and paratha. 

DHABA STYLE ALOO MATAR

Recipe card for Aloo matar recipe:

DHABA STYLE  ALOO MATAR PREP TIME: 10 MINUTES                   COOK TIME: 30 MINUTES                 TOTAL TIME: 40 MINUTES CUSINE: PUNJABI AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS 2 tbsp oil 1  tsp cumin seeds 1 medium size onion finely chopped 2 large tomatoes 1 tsp ginger garlic finely chopped 2-3 green chilli slit or hari mirch 1 cup water, or as required salt to taste Spices ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp kashmiri chilli powder 2 tsp coriander powder 1/2 tsp dry mango powder ½ teaspoon garam masala 1 tsp roasted kasuri methi FOR TEMPERING: 1 tbsp ghee or butter 1/8 tsp  asafoetida or hing For garnish: few coriander leaves, chopped Preparation Heat up oil in a deep sauce pan and add cumin seeds Let the cumin seeds crackle and change their color. Add finely chopped onion. Saute on a low to medium flame till they turn translucent. Add grated tomato or you can add tomato paste and add salt and saute till the tomatoes become soft and mushy and you see oil releasing from the sides. This takes about 6 to 7 minutes on a low to medium flame. Add red chilli powder, turmeric powder, coriander powder and dry mango powder and green chilli and mix well.  Add ginger garlic paste and green chilli or you can also crush 1.5 inch ginger and 5 to 6 medium garlic cloves in a mortar-pestle. Mix and saute till the raw aroma of both ginger and garlic goes away. Add roughly chopped potatoes and salt to the gravy and mix well. Add peas and salt and cook for 10 minutes until peas becomes too soft. Add ½ cup water, mix and cover lid and cook. Stir and cook on low flame until gravy thickens. Adjust the consistency by adding 1 cup of water or as required. Add  roasted kasuri methi to the gravy and mix well. Add garam masala and chopped coriander leaves to give a good texture You can add water if needed. TEMPERING RECIPE: Heat tadka pan, and add 1 tbsp ghee. Once it begins to melts, add hing. And immediately pour the tempering over aloo matar gravy. give a good mix to get bright colour and flavour. Check the salt and seasonings and add more if required. Now, ready to serve hot with chapatti, roti and paratha.

How to make aloo matar recipe with step by step photo

1.    Heat up oil in a deep sauce pan and add cumin seeds.

2.    Let the cumin seeds crackle and change their color.

3.    Add finely chopped onion. Saute on a low to medium flame till they turn translucent.

4. Add tomato paste and add salt and saute till the tomatoes become soft and mushy and you see oil releasing from the sides. This takes about 6 to 7 minutes on a low to medium flame.

5. Add red chilli powder, turmeric powder, coriander powder and dry mango powder and green chilli and mix well.

6. Add ginger garlic paste and green chilli you can also crush 1.5 inch ginger and 5 to 6 medium garlic cloves in a mortar-pestle.

7. Mix and saute till the raw aroma of both ginger and garlic goes away.

8. Add roughly chopped potatoes and salt to the gravy and mix well and cook for 10 minutes.

9. Add ½ cup water, mix and cover lid and cook.

10. Add peas and salt and cook for 10 minutes until peas becomes too soft.

11. Stir and cook on low flame until gravy thickens.Adjust the consistency by adding 1 cup of water or as required.

12. Add roasted kasuri methi to the gravy and mix well.

13. Add garam masala and chopped coriander leaves to give a good texture You can add water if needed.

TEMPERING RECIPE:

1. Heat tadka pan, and add 1 tbsp ghee. Once it begins to melts, add hing.

2. And immediately pour the tempering over aloo matar gravy. give a good mix to get bright colour and flavour.Check the salt and seasonings and add more if required.

3. Now, ready to serve hot with chapatti, roti and paratha.