Aloo Methi Matar
Aloo Methi Matar is a North Indian curry made by sautéing potatoes, fenugreek leaves, and peas with spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Potato (peeled and diced) | 500 | Grams |
| Fenugreek Leaves (washed and chopped) | 2 | Bunch |
| Green Peas (fresh or frozen) | 200 | Grams |
| Onion (medium-sized, finely chopped) | 1 | Count |
| Tomato (medium-sized, finely chopped) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 3 | Clove |
| Green Chili (slit lengthwise) | 1 | Count |
| Cumin Seeds | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 0.5 | Tsp |
| Coriander Powder | 1 | Tsp |
| Garam Masala | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil | 2 | Tbsp |
| Water | 1 | Cup |
Instructions
- Heat oil in a pan over medium heat and add cumin seeds. Allow them to splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and slit green chili. Sauté for another minute.
- Add chopped tomatoes and cook until they become soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Add diced potatoes and mix to coat them with the spices.
- Add chopped fenugreek leaves and green peas. Stir well.
- Pour in water, cover the pan, and let it simmer on low heat until the potatoes are cooked.
- Once the potatoes are tender, add garam masala and mix well.
- Cook for another 2-3 minutes and then remove from heat.
Kitchen equipment
GraterLarge Pan With Lid