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Aloo Matar Curry Recipe

Aloo Matar Curry || Aloo Matar Sabzi || How to make aloo Matar curry With step-by-step photos and video.

Aloo Matar sabzi is a traditional Punjabi dish from the Indian subcontinent, made from potatoes (Aloo) and peas (Matar) in a spiced, tomato-based sauce. This is an easy, tasty, spiced vegetarian dish.

There are many versions of making aloo matar sabzi. I prepared this delicious recipe with my own style addition of fresh soya leaves to give it an aromatic and flavorful taste. Soya leaves are an aromatic vegetable that is used to enhance the taste of the meal.

This ALOO MATAR is a simple veg curry made of potatoes and fresh/frozen peas in a spicy onion tomato gravy. Usually, this sabzi is made during winter due to seasonal vegetables like soya, peas or new potatoes, but there are no restrictions that couldn’t be made in summer; thus, you should have good quality canned peas/frozen peas and potatoes.

The speciality of this sabzi is that it is cooked in mustard oil, and fresh soya leaves are added to give it an earthy flavour. If you don’t have soya available, then do not worry can use fresh coriander leaves. But I will never recommend skipping mustard oil, as I mentioned above speciality of this sabzi. So, try cooking with this oil. If you don’t like the taste of mustard oil, then it can be replaced with olive oil.

Chunks of aloo and matar are cooked in a simple but packed-flavour spice base. Great to eat along with Garma Garm roti or along with some hot dal-chawal.

This is one very simple beginner recipe that isn’t hard. There are very few pea dishes that are usually made with seasonal peas, like MATAR MASALA and MATAR PULAO.

Frozen peas are available throughout the year, so this aloo matar ki sabzi/bhujia can be easily made. Though my all matar sabzi recipe doesn’t contain lots of ingredients or any fancy ingredients just uses basic spices and oil.

This recipe will give you a delicious, moderately spicy yet flavorful dish that is kid-friendly, too. This aloo matar goes well with chapati, paratha and zeera rice. This aloo matar sabzi is exactly what you need to make even the simplest of meals the most delicious ones.

Nowadays, I am unable to give time to my blog due to some engagements regarding my YouTube channel. So you can even join me there. So for now, I have chosen my video of aloo matar sabzi and am posting it here with some details. So turn to the recipe.

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.d

Recipe Notes:

Potatoes: To make this sabzi, use fresh potatoes instead of stored aloo in your vegetable box since this sabzi contains only fresh ingredients.

Peas: can be used fresh/frozen peas in this recipe, but keep in mind that peas shouldn’t be stale; otherwise, ur sabzi taste won’t be good

Mustard oil: Traditionally, this aloo matar sabzi is cooked in mustard oil, but if you don’t like the taste of the oil, you can use olive/corn oil to maintain the taste of this sabzi

Spices: very few spices are added in aloo matar curry, but if you like a more spicier so can adjust the spice level as per your taste

Veggies: I just used fresh potatoes, tomatoes and frozen peas. When you go to buy veggies, carefully choose the tasteless potato. It should not be sweet, otherwise your curry taste becomes bad.

Afghani Feteer Naan Recipe

Sana Rasheed Add Comment

Afghani Feteer Naan | Afghani Naan || How to Make Feteer Piyazi Naan with step-by-step photos

Afghani Feteer Naan is a multilayered flatbread that is soft, fluffy, and oval-shaped. It is filled with salty onions and fresh coriander leaves. By using butter in each layer, the naan becomes incredibly tender and airy.

This bread can best be described as a cross between a croissant and a paratha. It’s light, flaky, buttery, and pairs wonderfully with a cup of tea, jam, kebabs, or simply enjoyed on its own. Baked in the oven, the aroma of this bread fills the house, making it hard to resist.

I have tried many times to make the perfect naan, but I struggled to achieve that ideal fluffiness and softness. Eventually, I realised where I had been making my mistakes.

Kneading the perfect dough is essential for achieving soft and fluffy naan. This principle applies to all types of soft bread, including chapatis and parathas, which depend heavily on the kneading process.

For kachoris and puris, however, you need to prepare a slightly harder dough than you would for naan, bread, or parathas. You can find my naan dough recipe in my previous post.

Recipe tips:

The weight of each naan dough ball should be approximately 200 grams. Using dough that weighs less than 200 grams may result in naan that is not soft or fluffy.

Avoid using a rolling pin or dusting the naan with flour, as this can cause it to become stiff. Additionally, do not cook naan over high or medium heat, as it may burn.

Bake the naan for no more than 5 minutes, as baking for longer will make it stiff and dry. It is important to apply butter to the naan right after taking it out of the oven.

You can also make variations of naan by using chicken or mutton mince, or grated cheese with parsley instead of onion. The rest of the preparation method remains the same.

Cooking naan on a Tawa will help keep it soft.

If you have tried this Feteer Naan Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Prepare this recipe first by kneading the dough that I shared in my previous post. You can see from there

Secondly, take all the veggies and prepare them to keep aside

Wash the onion before cutting; otherwise, your naan can be soggy

Sprinkle some salt over the onion. Mix them with chopped coriander leaves, mix them together, and set aside

Place the naan dough on a working surface, make a hole in the centre of the dough, give it to thick rope shape, and then divide it into equal portions

Take a portion and give it a ball shape, place it on a tray

Take one ball and roll it approximately 10-12 inches in a round shape, apply melted butter over the rolled roti then sprinkle flour

Now, put salted onion slices and coriander leaves over the roti, and start rolling till the end. In each roll, apply butter on top; it will look like a rope

Again, gently start rolling the rope like a snail, and press the end in the middle

Place all prepared dough balls on the tray and cover them with a kitchen towel

In the second method, roll the dough ball with the same method as before, apply melted butter, sprinkle flour, then put onion and coriander over the roti, a bit of a change in rolling the roti, cut the roti from the middle down

Roll it like a cone from left to right. Apply butter in each roll until it becomes completely rolled, press it gently, and repeat the same process with the other naan dough too

Now it’s up to you to decide what is easy to apply the method to

Cover the prepared dough with a kitchen towel and leave it for 15 minutes to rise. While making the naan, turn on the oven at 250 C for 30 minutes

Take one prepared naan dough, press it gently with an oily hand and give it a naan shape. Pierce the naan with the fork

Put the naan on a preheated tawa on low-medium heat just for 1-2 minutes till cooked from the bottom

Shift the uncooked naan to the baking dish and milk wash on top of the naan

Put the naan in the preheated oven on the top rack at 250 C for just 5 minutes

Take the naan out of the oven

Then apply butter over the naan. Butter makes your naan soft and aromatic

Again, cover with a kitchen towel for 20 minutes

Feteer naan is ready. You can see the perfect soft naan texture in the picture below

Afghani feteer naan is ready to serve with tea, cutlets, or kabab

Tomato Fish Curry Recipe

Sana Rasheed Add Comment

Tomato Fish Curry | Tomato Fish with step-by-step photos.

This fish curry is a thick, spicy, and aromatic seafood dish that is fairly easy to prepare and absolutely delicious. My version of spicy tomato fish curry is inspired by my family. I fondly remember the days when my grandmother would make it to serve with plain rice.

While you may have tried various types of tomato fish curry, this one offers a unique flavor that sets it apart from other recipes. As I learned to cook with my mother and older sister, I noticed that they often used very few spices, yet their meals were always full of flavor and aroma. Personally, I have always loved seafood, and fish has always been my favorite.

I learned that adding too many spices can ruin a meal. Using just a few spices often makes your dish tastier than heavily spiced versions.

In this recipe, I used small fish called mushka to make curry. I prefer smaller fish because they are more delicious than larger ones. The upper part of the fish is best for making a gravy-based curry. However, you don’t have to use the same type of fish; you can choose any fish you like, whether big or small.

So let's begin

Tips:

To prepare this delicious seafood curry, start by thoroughly rinsing the fish with flour and turmeric to eliminate any fishy odor.

In my previous post about the fried fish recipe, I explained how to properly wash fish; you can find that on my blog.

Before cooking, lightly fry the fish. Once you add the fish to the gravy, avoid stirring with a spoon, as this may cause the fish to break apart. Instead, gently shake the pot to mix the ingredients.

Using mustard oil can enhance the flavor of your fish curry compared to other cooking oils.

Remember that fish is rich in minerals, vitamins, and iron, so be careful not to add too much salt, as it can make the dish taste bitter.

It's also important to use a large-capacity pot or pan when cooking fish curry to ensure that the pieces do not break.

If you have tried this Tomato Fish Curry, then don’t forget to rate the recipe. You can also follow me on social media.

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Take all ingredients and prepare all veggies.

Rinse the fish with flour and turmeric powder.

Place all washed fish pieces on the tray.

Put the chopped onion and garlic cloves in the grinding jar.

Blend them till a fine and smooth paste, set aside.

Take a medium-sized bowl and prepare spiced yogurt. Add yogurt along with red chili powder, Kashmiri red chili powder, turmeric powder, coriander powder, and salt, and stir to combine well. Set aside.

Take another separate large bowl, put all the washed fish pieces, then add lemon juice and a bit of salt.

Rub the salt and lemon juice gently with the fish pieces, then set aside for 10 minutes.

Place a non-stick frypan on the flame and pour a little oil.

Lightly fry fish pieces on both sides for a minute, place all fish pieces on the plate/tray, and set them aside.

On the other hand, place a large capacity pot/wok on the flame, pour oil, heat it, then add dried fenugreek seeds, let them crackle for a few seconds, then add onion, ginger, and garlic paste, cook the onion paste on a medium flame for 10 minutes.

Once the water has evaporated, reduce the heat, then pour the spiced yogurt and tomato puree together, and stir to mix well.

Further, cook the onion paste with spices on medium heat for 10 minutes until the oil is separated from the gravy. Now pour 50 ml of hot water into the gravy, and bring it to a boil.

Put half-chopped coriander leaves and green chilies, place the fish pieces in the pot/pan, and cook the fish pieces with masala on a medium flame for 2-3 minutes.

Don't stir the spoon in the pot after adding fish pieces; just shake it up with a kitchen napkin.

Then reduce the heat to low and add the remaining chopped coriander leaves and green chilies.

add-remaining-coriander-leaves-with-green-chillies

Now sprinkle garam masala and simmer it for 5 minutes without the lid to prevent shred_Tomato fish is done now, transfer to the serving bowl or plate.

Now ready to serve with plain rice,rumali roti, and naan

Aloo Matar Curry Recipe

Afghani Feteer Naan Recipe

Tomato Fish Curry Recipe

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