Aloo Matar Gravy

Aloo Matar is a perfect punjabi recipe that can go well with Roti or Jeera rice. I am great fond of Punjabi dishes. Yes once in a month, I will experiment trying some new punjabi dishes at home. This is one of my favourite quick creamy recipe. I always love the creamy texture blended with peas & spices.Most importantly this recipe doesnot need more ingredients. I used fresh peas, but you can choose either to use fresh or frozen depends on your availability. You can make either dry or gravy depends on your taste. I prefer more gravy like. Also this recipe is just basic one and I have used Potato as combination, but you can also try with capsicum, carrot or Methi as well. For now, we will check the simple basic punjabi recipe. Aloo Matar gravy.

Ingredients :

Potato - 2 Medium 
Peas (Frozen or fresh) - 3/4 cup
Onion - 1 big
Tomato - 1 Big
Ginger garlic paste - 1/2 tsp
Jeera - 3/4 tsp
Cardamom - 1
Cloves - 2
Cinnamon - 1 stick
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Corriander powder - 1 tsp
Cashew nuts - 3
Garam Masala - 1 tsp
Chat Masala - 1/2 tsp
Kasthuri Methi - 1/2 tsp
Oil - 3 tsp
Salt to taste

Method :

Pressure cook potatoes for 3 whistles.  Peel the skin and cut it into cubes. Keep it aside.

Cook peas until it become soft.

Soak cashews in hot water for about 20 mins and make it as fine paste.

In a pan, add oil. Splutter jeera followed by adding cloves, cinnamon and Elachi. Saute onions till golden brown and add ginger garlic paste. Saute till raw smell goes off. Now add tomatoes and cook until it become soft. Now add turmeric powder, red chilli and corriander powder. Saute it for 4-6 mins till raw smell of masala goes off. Cool the contents and put it in a mixie blender. Make it as a fine paste.

In a kadai, add oil followed by adding this ground paste. Now add kasthuri methi and chat masala, cover it and cook it till the oil gets separated. The entire process will take 4-6 mins. Now add cubed potatoes and peas. Adjust the salt and add 1 1/2 cups  of water. Cook it till the masala blend well with peas & potato. Finally add cashew paste and cook it for another 5 mins or till the gravy get thickened. Garnish with corriander and serve it with Roti or jeera rice.