Tuesday, November 26, 2013

Aloo Matar Rasedar


Potatoes - 3 medium sized
Dried Green Peas - 1 cup (soaked in water overnight)
Ginger, grated - 1 tsp
Tamarind Extract - 2 tbsps
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Red Chilli Powder - 2 tsps
Turmeric Powder - 3/4 tsp
Jaggery, powdered - 2 tsps
Salt to taste

For Seasoning:

Black Gram - 1 tsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Dry Red Chillis - 2
Asafoetida Powder - a pinch
Bay Leaf - 1
Cloves - 4
Cinnamon - 1 inch long piece
Curry Leaves - 6
Green Chillis - 2
Sugar - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Oil - 2 tbsps

For Garnishing:

Coriander Leaves


  1. Peel and chop potatoes into 1/2 inch cubes.
  2. Slice green chillis.
  3. Heat oil in a pressure pan.
  4. Add black gram, mustard seeds, red chilli pieces and fenugreek seeds.
  5. When mustard seeds start spluterring, add bay leaf, cloves, cinnamon and curry leaves. Saute until they brown slightly.
  6. Now add asafoetida powder, red chilli powder and sugar. Saute until the sugar melts.
  7. Now add sliced green chillis. Saute for 1/2 minute.
  8. Add potato pieces, soaked green peas, grated ginger, coriander powder, cumin powder, red chilli powder, turmeric powder, jaggery powder, salt and tamarind extract. Mix well and saute for 2 minutes.
  9. Pour 4 cups of water.
  10. Cover the lid of the pressure pan and cook for 2 whistles or until potatoes and green peas are soft.
  11. Turn off the heat.
  12. Once all the pressure escapes from the pan, remove the lid.
  13. If you need a thicker gravy, gently mash a few potato pieces. If you need it watery, leave it as is.
  14. Garnish with coriander leaves.
  15. Serve hot with poori, phulka, etc. Best to be served on 'no onion no garlic' days.


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