Aloo Matar Recipe | Aloo Matar Dry in Pressure Cooker

So hello folks, I'm back with a recipe post today. It is none other than the Punjabi Aloo Matar recipe :) Generally I am not a fan of green peas a.k.a the fresh or frozen ones. But dried ones I am good :) So usually I mix the peas with something else or use the frozen or fresh peas as a accompanying ingredient in some dish like the biriyani, Methi malai matar, peas pulav and likes :) And this is one such dish. Actually aloo makes everything else good right. Add it to a chicken gravy or fry it or boil it. Make cutlets or just make a simple sabzi.. Aloo makes everything taste good :) And I just can't believe when someone doesn't eat aloo or picks it and keeps it at the side of a plate for discarding :O

So coming back to this recipe, it is simple and takes no time as you use a cooker to make it :) Just chop some onions and tomatoes. Dice some potatoes, and go saute saute. And it's done :) If you do not want to use a cooker, then also fine. Potatoes do not take long to cook :) And this recipe is very much liked by my little one and so it's extra special to me :D Thanks to Hebbar's Kitchen on that :) So off to the recipe :) 

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Recipe source : Here

Serves : 4 persons 

I Used:

Aloo	-	2 medium sized - cubed
Peas (Matar)	-	½ cup
Oil	-	2 tbsp
Cinnamon	-	½ inch piece
Cumin seeds	-	½ tsp
Kasuri Methi	-	1 tsp
Red Chilly Powder	-	1 tsp
Coriander Powder	-	½ tsp
Turmeric Powder	-	¼ tsp
Ginger-Garlic paste	-	1 tsp
Onion	-	1 medium sized - finely chopped
Tomato	-	2 medium sized - finely chopped
Coriander leaves		4-5 sprigs - chopped

The Way:

1. In a pressure pan, heat oil. Add the cinnamon stick, cumin seeds and crushed kasuri methi

2. When the cumin starts to splutter, reduce the flame to low. Add red chilly powder, coriander powder and turmeric powder and give a quick saute. Take care not to burn the powders

3. Then add the chopped onions and saute till they become soft. Since we have already added the powders in the beginning, it will be difficult to know if they turn colour. So saute for 4-5 minutes till they turn soft

4. Next add the ginger-garlic paste and saute for another 2-3 minutes till the raw smell goes

5. Then add the chopped tomatoes. Saute them. They must turn mushy

6. Once mushy, add the green peas and diced potatoes and give a quick saute. I have used frozen peas here. I soak them in water for 10 minutes before adding to the gravy

7. Then add ½ cup water and give a quick stir. Then close the cooker and pressure cook for 2 whistles in high and 2 in simmer or till they are cooked, Take care not to turn the peas too mushy. If you do not want to pressure cook, go ahead and cook them normally. Add a little extra water around 1/4 cup more and cook covered till the potatoes are cooked. Check and stir in between to see that they do not get burnt or stuck in the bottom

8. Once done and the pressure is released, open the cooker. See if any water is left. if then switch on the flame and allow them to evaporate and the dish to become dry. Once done switch off the flame and add the chopped coriahnder leaves and give a quick stir

Serve wit warm phulkas!

Cheers,
Chitz