Aloo Matar ~ Dry Version

In winters, Aloo matar is one favorite and comforting curry that I like most whether gravy one or dry ; this is so soothing. This dry curry is my mother in law’s recipe that I learned from her and prepare it occasionally.

 I like to pack it in my daughter’s and hubby’s lunchbox along with some paratha and pickle. Linking this entry to +srivalli jetti ‘s monthly CCChallenge . So let’s start the recipe . Yum

Ingredients:
4 Potatoes , cut in slices
1 cup Peas
2 onion , roughly chopped
5-6 garlic cloves
2 ” ginger piece , roughly chopped
3-4 Tomato , roughly chopped
3-4 Green chilly

Spices:
1 pinch Asafetida
1 teaspoon Kasoori methi
1 teaspoon Turmeric powder
2 teaspoon coriander powder
1 teaspoon Red chilly powder
Salt to taste
1 teaspoon Gram masala powder

4 tablespoon oil
Few coriander leaves , chopped

Method:
Heat oil in a wok and add asafetida,onion , garlic , ginger and fry till golden brown in color.Drain it in a bowl .
Take tomato and green chillies in a food processor and top it up with fried onions and garlic . Blend and make a fine paste and set aside. To the same oil in the wok add cumin seeds , fenugreek leaves , stir and add the onion tomato paste.
Add all the spices and salt , stir and add potato cubes and peas . Mix well and cook till oil comes out from edges.
Transfer the content in pressure cooker , add 1/4 cup water and cook for 2 whistles.

Remove from heat , garnish with coriander leaves and serve hot with chapati or Paratha.

Enjoy!!

Serve-4. Cooking time -30 minutes
Note : You may add more water o make its gravy version .

Sending this to CCChallenge