Ingredients

4 Servings

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• 4 medium chopped,peeled potato
• 1 1/2 cup frozen peas
• 1 pinch asafoetida
• 4 tablespoon coriander leaves
• 1/2 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 large chopped tomato
• 2 teaspoon cumin powder
• 1 1/2 teaspoon red chilli powder
• 1 teaspoon powdered turmeric
• 1 1/2 cup water
• 4 tablespoon refined oil
• salt as required
• black pepper as required
• 2 teaspoon coriander powder

Preparation

How to make Aloo Matar

Step 1 / 6

To start with, take pressure cooker and add mustard seeds. Saute them over a medium flame until they crackle. Then, add cumin seeds and saute it until it turns golden brown in color.

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Step 2 / 6

Now, add chopped tomatoes and mix well. Stir and cook the tomatoes until they are soft and tender. When done, add cumin powder and coriander powder. Mix well.

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Step 3 / 6

Add red chilli powder, turmeric powder, asafoetida, pepper, salt and 2 tbsp of chopped coriander leaves. Mix it well to incorporate all the ingredients with tomatoes. Let it cook for about 1-2 minutes.

Step 4 / 6

When done, add peeled and chopped potatoes and frozen peas. Stir it well and cook for a while until potatoes are soft and lightly colored.

Step 5 / 6

Now, add water and mix the ingredients. Cover the pressure cooker and cook over a medium flame until it blows 2 whistles.

Step 6 / 6

When one, let the steam come out and then, remove the lid. Give it a stir to mix it well again. Transfer the dish to a serving bowl and garnish with the remaining chopped coriander leaves. Serve it hot with roti or steamed rice.

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