This Aloo Matar Masala is yet another take on the regular version I make at home for Chapatis. For a change, this is served along with Appams, for our Sunday Brunch.
I still have a couple of more Diwali snacks to share, but I thought I will give a break here! The weekend went off too soon to realize. Hubby dear was not in town on Sunday, so Athamma said she and FIL, who has come down for the weekend, would take the kids to the temple nearby. The temple has some ducks and fish, after which the boys have been crazy about the last few months. They used to want to visit those ducks and fish every day and hubby dear used to take the three for a ride around the campus.
I remember my first visit with the kids to see those ducks and fish. The boys were so excited showing me the three ducklings, with the mummy duck and daddy duck. Why is that they always want to see the M & D with 3 kids! Konda even asked why all my stories always have 3 kids now. Well what to say!
Anyway, they came back home with tales of how big the fish were and what the ducks did. Since I told Amma that I will make breakfast for them, I thought it would be good to make something different from the Tomato Kurma or Veg Stew. Also, Dad doesn’t like Tomato Kurma, I really don’t know why! But this was good enough reason to try again the recipe that my office cook did. I changed a bit from my last time, so can believe that change brought in much more taste than before!
Essentially it is the same dish, with some modification!
The renovation at home robbed me of my makeshift studio until I find a better place, this is going to be it! I wasn’t really happy with the setup, but I can’t complain.
Aloo Peas Masala ~ Potato with Fresh Peas in Gravy
Preparation Time: 10 mins
Cooking Time: 10 mins
Serves – 4
250 gms Potatoes
100 gms Peas Fresh
3/4 cup Onions
1 cup Tomatoes
1 tsp Ginger Garlic Paste
1 inch Cinnamon
1 Bay Leaf
1 tsp Red Chilli Powder
1/2 tsp Garam Masala
Salt to taste
2 tsp Cooking Oil
Handful Coriander Leaves for garnish
Method to prepare
Pressure potatoes until tender, if you want you can add the fresh peas and cook for another whistle. If you like the taste otherwise, use it as such, it normally gets cooked fast.
Chop Onions and tomatoes roughly. Heat a pan with a tsp of oil. Roast both separately till well done. Cool, grind to fine paste.
Heat a Kadai with oil. Add whole spices. You can also use the same cooker after removing the boiled peas and potatoes.
Fry the onion paste along with ginger garlic paste. Sauté well to ensure it doesn’t burn.
Then add tomatoes puree. Add chili powder, garam masala, and salt. Check spice and add more if you need.
Cook in sim for 5 mins, till its cooked well. Then add the cooked potatoes and peas. Mix well and add coriander.
Let it cook for 10 mins or till gravy thickens.
Serve with Rotis or Pooris. If you want to try differently serve this with Appam or even Dosa, it tasted great!
Sending the Appam with the Aloo Matar Masala to Meeta for her Monthly Mingle which is themed on Brunch!