Dhaba Style Aloo Matar / Indian Roadside Restaurant Style Potatoes & Green Peas Curry
Dhaba Style Aloo Matar / Indian Roadside Restaurant Style Potatoes & Green Peas Curry

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, dhaba style aloo matar / indian roadside restaurant style potatoes & green peas curry. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Dhaba Style Aloo Matar / Indian Roadside Restaurant Style Potatoes & Green Peas Curry is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Dhaba Style Aloo Matar / Indian Roadside Restaurant Style Potatoes & Green Peas Curry is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have dhaba style aloo matar / indian roadside restaurant style potatoes & green peas curry using 16 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Dhaba Style Aloo Matar / Indian Roadside Restaurant Style Potatoes & Green Peas Curry:
  1. Make ready Green peas (frozen or fresh)
  2. Take Potatoes cut into small cubes
  3. Get Onion finely chopped
  4. Make ready Tomatoes finely chopped
  5. Get Ginger-garlic paste
  6. Get Chilli powder
  7. Make ready Turmeric powder
  8. Prepare Coriander powder
  9. Take Garam masala
  10. Make ready Cumin seeds
  11. Get Mustard seeds-
  12. Make ready Dry Kasuri methi crushed
  13. Make ready Sugar
  14. Get Oil
  15. Prepare Water
  16. Get Salt
Steps to make Dhaba Style Aloo Matar / Indian Roadside Restaurant Style Potatoes & Green Peas Curry:
  1. 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.
  2. 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.
  3. Heat oil in the same pan. Splutter mustard seeds. Add the potato cubes, green peas, and salt. Fry for 1-2 mins.
  4. 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.
  5. 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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