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Friday, October 1, 2010

ALOO MATAR SABZI

Aloo and matar in a saucy tomato flavored gravy ... this sabzi goes well with any Indian Bread preparation .. pooris, chapatis, plain parathas .. added to Rice recipes like Dal Rice or Khichdi gives the regular rice recipes a delicious yum ...

RECIPE SERVES 3

3 medium size potatoes

2 tomatoes cut in cubes

1 cup peas

Spices for Tadka (vaghaar) - 1 tablespoon oil, 1/2 teaspoon rai, 1/2 teaspoon jeera, 1/8 teaspoon hing, 1 tablespoon garlic paste

Spices for Sabzi - 2 teaspoons salt, 2 teaspoons Red Chilli Powder, 2 teaspoons Pav Bhaaji Masala, 3 teaspoons Dhaniajeera powder, 1/4 teaspoon haldi

1/2 cup fresh cut cilantro (dhania) for garnishing

METHOD

1. Peel & cut potatoes in small cubes. Wash & cut tomatoes in small cubes. You can use fresh or frozen peas for this recipe.

2. On 5/10 flame setting, keep 1 tablespoon oil for tadka (vaghaar) Once it is hot, add 1/2 teaspoon rai, 1/2 teaspoon jeera, 1/8 teaspoon hing, 1 tablespoon garlic paste & mix well.

3. Add potatoes, tomatoes & peas. Add 2.5 cups water - Add all the spices for the Sabzi - 2 teaspoons salt, 2 teaspoons Red Chilli Powder, 2 teaspoons Pav Bhaaji Masala, 3 teaspoons Dhaniajeera powder & 1/4 teaspoon haldi; mix well.

4. Cover the pan with a lid that has edges & can hold water OR close with the glass lid of the saucepan.

Let it cook undisturbed for 10 mins - then open & mix once.

Let it cook undisturbed for 10 mins once again - after this when you mix & check, insert a knife in a potato cube, it should cut the potato easily.

Sabzi is ready - if you want to serve right away, then take 6-7 potato cubes in a big spoon, mash them completely with a smaller spoon & put the mashed potatoes in the sabzi - this will thicken the gravy.

If you are serving the sabzi later, you may not do this as the gracy thickens on its own.

Serve hot with any pickle, yogurt & pooris, chapatis or parathas ... goes well when mixed in Dal Rice or Khichdi recipes.

Prepare & enjoy !!!

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