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Before you jump to Dhaba Style Aloo Matar / Indian Roadside Restaurant Style Potatoes & Green Peas Curry recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.
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Your heart can benefit if you eat blueberries. You’ll be glad to know that blueberries are full of antioxidants, in particular pterostilbene. Pterostilbene performs so much like the resveratrol that is found in grapes. Pterostilbene helps the body be better at breaking down cholesterol as well as fats. When your body is efficient at breaking down these things, they will not accumulate in your system and or cause issues for your heart. That means that it helps keep your heart as healthy as possible.
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We hope you got insight from reading it, now let’s go back to dhaba style aloo matar / indian roadside restaurant style potatoes & green peas curry recipe. To make dhaba style aloo matar / indian roadside restaurant style potatoes & green peas curry you only need 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Dhaba Style Aloo Matar / Indian Roadside Restaurant Style Potatoes & Green Peas Curry:
- Get 1 cup Green peas (frozen or fresh)
- Get 2 Potatoes cut into small cubes
- You need 1 Onion finely chopped
- Use 2 Tomatoes finely chopped
- Get 1 tsp Ginger-garlic paste
- Take 1 tsp Chilli powder
- Use 1 tsp Turmeric powder
- Use 1 tsp Coriander powder
- Prepare 1 tsp Garam masala
- Take 1/2 tsp Cumin seeds
- Take 1/4 tsp Mustard seeds-
- Get 1 tbsp Dry Kasuri methi crushed
- Use 1 pinch Sugar
- Take As needed Oil
- Provide As needed Water
- Provide To taste Salt
Instructions to make Dhaba Style Aloo Matar / Indian Roadside Restaurant Style Potatoes & Green Peas Curry:
- Heat oil in a pan. Splutter cumin seeds. Add the chopped onions and saute until golden brown. Add ginger-garlic paste and fry until the raw smell goes away.
- Add the chopped tomatoes and cook until soft and mushy. Add the chilli powder, turmeric powder, and salt. Saute until the oil begins to separate and mixture begin to leave the sides of the pan. Remove from flame and transfer into a bowl.
- Heat oil in the same pan. Splutter mustard seeds. Add the potato cubes, green peas, and salt. Fry for 1-2 mins.
- Add 1 cup of water and boil the potatoes & green peas for 8-10 mins. Add the kasthuri methi, coriander powder, garam masala powder to the cooked potato-green peas mixture. Add the prepared onion-tomato gravy and mix well.
- Check for consistency and add more water if the gravy is too thick. Season to taste. Cover and cook for another 5-6 mins. Sprinkle sugar. Remove from flame and serve hot with roti or naan.
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