Aloo Mattar (Potato & Peas gravy) is one of the most famous North-Indian dish, originating from Punjab, which has a firm place in our Indian cuisine. This gravy dish is most commonly seen in most of the Indian restaurants, served as a side-dish for biryani/pulav/roti/parathas. This gravy dish is made with potatoes and peas cooked with onion-tomato gravy mixed with some spice powders.
Potatoes are generally considered as high carb vegetable and generally not recommended frequently for good health, but if potatoes are baked/cooked and not deep fried , surprisingly they do provide a good source of fibre, which very much your body needs.
This dish is very easy to make and very inviting to look. This is sure to be an hit with the children, as they would love the flavour of the masala's soaked in the potato.
English Name : Potato & Peas Gravy / Hindi Name : Aloo Mattar (or) Mattar Aloo
Health Benefits of Potato:
1. Potatoes are also a rich source of Vitamin B, folate and minerals such as potassium, magnesium and iron.
2. The B vitamins in potatoes also protect arteries.
3. A single baked potato will provide nearly 12 per cent of the daily recommended amount of fiber, giving similar levels to whole grain breads, pastas and cereals.
4. Potatoes are exceedingly rich in Vitamin B6, a substance needed for cellular renewal, a healthy nervous system and a balanced mood. Just 100g of baked potato contains 21 per cent of the daily value of the vitamin.
Health Benefits of Green Peas:
1. Nutrients in peas have anti-inflammatory properties.
2. Peas are even good to eat regularly due to all the fiber in them that can help push toxins and waste out of the digestive tract.
3. Eating fresh peas regularly can also prevent eye diseases like macular degeneration and cataracts.
4. Peas do contain high amounts of vitamin C and Phytonutrients that can help nourish and protect the immune system.
Ingredients:
1. Potato (Medium) - 3
2. Peas - 1/2 Cup
3. Onion - 1 (Big)
4. Tomato - 1 (Big) for grinding
5.Tomato - 1 (small) for cooking
6. Ginger-garlic paste - 1 tsp
7. Red chilly powder - 1 tsp
8. Coriander powder - 1 tsp
9. Cumin powder - 1 tsp
10. Garam masala powder - 1 tsp
11. Green chillies - 2, slit into two (Optional)
12. Salt - 2 to 3 tsp
13. Oil - 4 to 5 tsp
14. Cumin seeds - 1 tsp
15. Kasoori Methi - 1 tsp (Optional)
Pre-requisite:
1. Raw grind the onion separately and keep the onion paste ready.
2. Raw grind the tomato separately and keep the tomato paste ready.
3. Slit the tomato (for cooking) into big slices and keep ready.
4. Boil the potato in pressure cook for 2 whistles. Cool and peel the skin and cut into med size cubes and keep ready.
5. In frozen peas is used, thaw it in warm water and keep ready, if fresh peas is used, cook it in pressure cooker until soft and keep ready.
6. Mix all the masala powders in little water and keep the masala paste ready.
a). Take half of the masala paste and mix it on the cooked and cut potatoes - this way potato is marinated with the masala.
b). Retain other half of the masala paste for cooking purpose.
Method:
1. In a kadai/non-stick pan, add oil and add cumin seeds and sauté until it splutters.
2. Add ginger-garlic paste and fry till a nice aroma emanates.
3. Add onion paste and fry for few minutes until it starts turning light brown.
4. Add tomato paste and fry for few minutes until oil starts leaving the corners. Optionally, you can add slit green chillies now.
5. Add the powder paste and salt and cook for 3-4 minutes, until the masala's are well mixed with the mixture. If needed add some more oil now.
6. Add the peas and cook for a minute or two.
7. Add the marinated potato and mix well , mash one or two potatoes to get a thick consistency and allow everything to cook for 5 minutes on a low flame.
8. Add kasoori methi and mix and cook for another 2 minutes.
9. Spread the slit tomatoes on top of the cooking mixture and close the lid and cook for 3-4 minutes until the tomatoes turn soft.
10. Open and mix the contents well and garnish with coriander leaves and remove.
Tips:
1. Optionally, prick and make holes on the cooked potatoes using a fork without mashing them , before using it for cooking, so that the potatoes are marinated with the masala's and it absorbs the masala flavour inside.
Potatoes are generally considered as high carb vegetable and generally not recommended frequently for good health, but if potatoes are baked/cooked and not deep fried , surprisingly they do provide a good source of fibre, which very much your body needs.
This dish is very easy to make and very inviting to look. This is sure to be an hit with the children, as they would love the flavour of the masala's soaked in the potato.
English Name : Potato & Peas Gravy / Hindi Name : Aloo Mattar (or) Mattar Aloo
Health Benefits of Potato:
1. Potatoes are also a rich source of Vitamin B, folate and minerals such as potassium, magnesium and iron.
2. The B vitamins in potatoes also protect arteries.
3. A single baked potato will provide nearly 12 per cent of the daily recommended amount of fiber, giving similar levels to whole grain breads, pastas and cereals.
4. Potatoes are exceedingly rich in Vitamin B6, a substance needed for cellular renewal, a healthy nervous system and a balanced mood. Just 100g of baked potato contains 21 per cent of the daily value of the vitamin.
Health Benefits of Green Peas:
1. Nutrients in peas have anti-inflammatory properties.
2. Peas are even good to eat regularly due to all the fiber in them that can help push toxins and waste out of the digestive tract.
3. Eating fresh peas regularly can also prevent eye diseases like macular degeneration and cataracts.
4. Peas do contain high amounts of vitamin C and Phytonutrients that can help nourish and protect the immune system.
Ingredients:
1. Potato (Medium) - 3
2. Peas - 1/2 Cup
3. Onion - 1 (Big)
4. Tomato - 1 (Big) for grinding
5.Tomato - 1 (small) for cooking
6. Ginger-garlic paste - 1 tsp
7. Red chilly powder - 1 tsp
8. Coriander powder - 1 tsp
9. Cumin powder - 1 tsp
10. Garam masala powder - 1 tsp
11. Green chillies - 2, slit into two (Optional)
12. Salt - 2 to 3 tsp
13. Oil - 4 to 5 tsp
14. Cumin seeds - 1 tsp
15. Kasoori Methi - 1 tsp (Optional)
Pre-requisite:
1. Raw grind the onion separately and keep the onion paste ready.
2. Raw grind the tomato separately and keep the tomato paste ready.
3. Slit the tomato (for cooking) into big slices and keep ready.
4. Boil the potato in pressure cook for 2 whistles. Cool and peel the skin and cut into med size cubes and keep ready.
5. In frozen peas is used, thaw it in warm water and keep ready, if fresh peas is used, cook it in pressure cooker until soft and keep ready.
6. Mix all the masala powders in little water and keep the masala paste ready.
a). Take half of the masala paste and mix it on the cooked and cut potatoes - this way potato is marinated with the masala.
b). Retain other half of the masala paste for cooking purpose.
Method:
1. In a kadai/non-stick pan, add oil and add cumin seeds and sauté until it splutters.
2. Add ginger-garlic paste and fry till a nice aroma emanates.
3. Add onion paste and fry for few minutes until it starts turning light brown.
4. Add tomato paste and fry for few minutes until oil starts leaving the corners. Optionally, you can add slit green chillies now.
5. Add the powder paste and salt and cook for 3-4 minutes, until the masala's are well mixed with the mixture. If needed add some more oil now.
6. Add the peas and cook for a minute or two.
7. Add the marinated potato and mix well , mash one or two potatoes to get a thick consistency and allow everything to cook for 5 minutes on a low flame.
8. Add kasoori methi and mix and cook for another 2 minutes.
9. Spread the slit tomatoes on top of the cooking mixture and close the lid and cook for 3-4 minutes until the tomatoes turn soft.
10. Open and mix the contents well and garnish with coriander leaves and remove.
1. Optionally, prick and make holes on the cooked potatoes using a fork without mashing them , before using it for cooking, so that the potatoes are marinated with the masala's and it absorbs the masala flavour inside.
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