Aloo Matar Sabzi Recipe - Potatoes Peas In Tomato Gravy
Make this super simple and yet healthy Aloo Matar Sabzi for a special weekend breakfast or a quick weeknight dinner. It's packed with simple flavours from the tomato and spices and all it takes is 15 minutes to make this dish. Serve it along with garlic tawa paratha to make a delicious meal.In association with Nutralite
Aloo Matar Sabzi Recipe is a very traditional Punjabi dish that is made with potatoes and peas, simmered in light and tangy tomato gravy. The recipe has a delicate addition of spices , it is simmered to perfection brings out the essence of this flavorful dish.
The sabzi is cooked along with Nutralite Classic Spread which is enriched with omega3 and has 0% cholesterol.
Have a look at what other recipes can be made with aloo:
- 2 Potatoes (Aloo) , peeled and diced
- 1/2 cup Green peas (Matar) , steamed
- 1 Onion , finely chopped
- 1 inch Ginger
- 1 cup Tomatoes , pureed
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 Green Chillies , slit
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- Salt , to taste
- 1/4 teaspoon Sugar , to taste
- 1 teaspoon Nutralite Classic Spread , for cooking
How to make Aloo Matar Sabzi Recipe - Potatoes Peas In Tomato Gravy
To begin making the Aloo Matar Sabzi Recipe, prep all the ingredients and keep aside.
Heat a tablespoon of Nutralite Classic Spread in a pressure cooker; add in the cumin seeds and allow it to crackle. Once the cumin seeds crackle add in the onions and ginger and saute on low heat until the onions soften.
Once the onions soften, add the tomato puree, green chillies and cook the tomatoes for two to three minutes.
Once the tomatoes have softened add turmeric powder, garam masala powder, salt and chilli powder and stir well. Add the chopped and peeled potatoes into the pressure cooker. Add 1/2 a cup of water.
Cover the pressure cooker and allow the Aloo Matar Sabzi to cook for 3 to 4 whistles and turn off the heat.
Allow the pressure to release naturally, as the potatoes will continue to cook as long as there is pressure inside the cooker.
Once the pressure has released, open the cooker and give the Aloo Matar Sabzi a stir. Adjust the consistency of the sabzi, by adding little water if required and post that check the salt and spices and adjust according to taste.
Finally stir in the green peas and give the Aloo Matar Sabzi a brisk boil and turn off the heat.
Transfer the Aloo Matar Sabzi to a serving bowl , stir in the kasuri methi leaves and serve hot.