“Aloo Matar Tamatar” is one of the simplest, yet very tasty dishes cooked in an average Indian household. Here is one recipe that I would like to share.
Ingredients
Vegetables
Potatoes / Aloo – 4 Medium Sized
Onion / Pyaaz – 1 Medium
Tomato / Tamatar- 3 Large
Green Chillies – 4
Green Peas / Matar – 100gm
Coriander – 10gm
Spices
Cumin / Jeera – 0.5 Teaspoon
Turmeric / Haldi – 1 Teaspoon
Red Chilli / Lal Mirch – 1 Teaspoon
Coriander Powder / Dhaniya Powder – 1.5 Tablespoon
Garam Masala – 0.5 Tablespoon
How To Cook?
The oil we will be taking for this recipe is Mustard Oil. The quantity of the oil would also define the type of taste in the dish. Too less oil would make it taste a little on the boiled side. A little good amount of oil would make it taste on the roasted side. I would prefer to make it on the roasted side.
We need to first smoke the oil so that the raw nature of the oil goes away. After the oil is smoked properly, we will put some cumin. Once the cumin is roasted properly, we will put the onions in the oil which are finely chopped. The onions have to finely chopped and not grinded, if grinded, the texture of the dish would not be the same. When you see a fine golden colour on the onions, it’s time to put the spices and roast them a little bit. Turmeric and Red chilli would go first and soon after around half a minute, the rest of the spices.
Once the spices are roasted and you get a smell of roasted coriander powder, put the tomatoes which again have to be finely chopped and not grinded. With the tomatoes, finely chopped green chillies and finely chopped coriander stems would also go.
Once this mixture gets a little jammy, we can put the green peas and diced potatoes. We roast them a little bit and we can put some warm water in this mixture.
Now, there are two ways to cook this. One of them is by slowly cooking them until the potatoes and green peas become soft. Another way is to cook them in the pressure cooker with 2 whistles. A medium to thin consistency is considered to be ideal for this dish.
We can garnish the recipe with the coriander leaves once it is properly cooked.