Everybody's favourite, aloo matar streamlined for each day meals. Making lunch faster and delicious …

HOUSE DESIGN ALOO MATAR

Components

4 medium potatoes (aloo), peeled and cut into 1/2 inch cubes
1 1/4 cups shelled green peas (matar).
2 tbsps oil.
1 bay leaf.
1 tsp cumin seeds.
2 medium onions, chopped.
1 1/2 tsps ginger paste.
1 1/2 tsps garlic paste.
1/4 tsp turmeric powder.
1 1/2 tsps coriander powder.
1 tsp red chilli powder.
1 cup fresh tomato puree.
1 tsp garam masala powder.
Salt to taste.
2 tbsps sliced fresh coriander leaves.
Fresh coriander sprig for garnish.
Paranthas for serving.

Method.

1. Heat oil in a non-stick pan, add bay leaf and cumin seeds. When the seeds start to alter color, add onions and sauté for 3-4 minutes or till the onions turn golden brown. Include ginger paste and garlic paste and sauté for 30 seconds.
2. Include turmeric, coriander powder and red chilli powder and sauté for 30 seconds.
3. Include potatoes and 2 cups water. Cover and prepare for 5 minutes or till the potatoes are half-cooked.
4. Include fresh tomato puree, cover again and cook for 5-6 minutes or till the potatoes are tender.
5. Add green peas, garam masala powder and salt and mix well. Cover again and prepare for about 8-10 minutes. Include coriander leaves and blend well.
6. Transfer in a serving bowl, garnish with coriander sprig and serve hot with paranthas.

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