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.

                            

You might like this:

Bihari aloo bhujia

Arbi chana dal

Dhaba-style aloo palak

Turai chana chole

Aloo katli

Fried Bhindi

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

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My Latest Aloo Matar Curry Video:

Heat the mustard oil very well on a high flame, then add the onion pieces and let them burn till it turns black. Take out the burnt onion from the oil. 

          

Add onion slices, and sauté the onion slices for 3-4 minutes on medium flame. 

                                         

Then add cumin and fry it together for a minute.

      

Next, add tomato puree/slices.

            

Keep cooking by adding red chilli powder, turmeric powder, 

salt, black pepper powder, crushed coriander powder, and green chillies until the oil comes to the top

                 

Add unpeeled potatoes and frozen peas to the cooked masala, and start roasting very well for 3 to 4 minutes on a medium-high flame. 

                                

Then add fresh soya leaves and further keep stirring till the oil. 

is separated

                         

                                  

Pour the water, bring it to a boil, and cover it. Let it cook till the gravy is thickened.

                        

Aloo Matar curry is ready.

                                               

Transfer to the serving dish/bowl. Serve with rotis and zeera rice.

                                         

Lahori Laddu Peethi Recipe || Laddu Peethi

                              

Lahori Laddu Peethi || Laddu Peethi Recipe || How to Make Laddu Peethi with Step-by-step Photos and Video...

Laddu peethi is a delicious, savory, and mouth-watering evening food street veggie snack, originating from Punjab, Pakistan. This spicy and lip-smacking snack is widely available in the city, where the vendors would mostly sell it on carts or would push their 'Rairees' through different streets and allies while calling out 'Ladoo Karara which means the Laddus. 

They sell spicy and tasty food in the Punjabi language.

Laddu teeth are prepared with a blended mix of lentils and then deep-fried, which is known as a laddu. When assembled, green chutney, sweet and sour aloo, Bukhara chutney, laddu balls, grated mooli, and sliced onion are added with a thick yogurt mixture.
                                                

Laddu teeth can also be prepared at Iftar time. As you know, all my respectable readers, Ramzan is almost coming, so this is a great menu for Iftar. Well, you can make it at any event, like a party, Eid, or even for the guests. For this, you keep all the chutneys to prepare before serving. You can also prepare a dal mixture along with grated onion or red chili. When they come, just fry and assemble. 

Actually, I prepared this recipe in February, but due to some engagements, I could not upload my recipe right away. Hence, now that the summer season has started, it’s hard to find seasoning reddish

You even skip Reddish if it is still getting in your area, then it must be used, so give the go-ahead to know how to make laddu peethi. I will share Imli and aloo Bukhara chutney recipe in another post. 

My Latest Video Laddu Peethi:

Recipe Tips:

1. To prepare this recipe, soak the lentils for at least 2 hours before blending 
2. Dal mixture consistency should not be rain; otherwise, it will be soggy while frying.
3. Laddu can be had alone with tea or coffee after frying 
4. Laddu peethi can be stored in an airtight jar for up to 2 weeks by keeping it in the freezer                    

If you have tried this Laddu Peethi 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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To make laddu peeth, I firstly soak lentils for at least two hours and prepare both veggies, onion, and radish. 

                                       

                                                               

Beat the yogurt with cornflour until it becomes creamy. Then add chaat masala, Chinese salt, and regular salt, stir well, and transfer to a serving bowl. Set aside until required.

                                      

Grind both lentils in a chopper mixer by adding spices, just splash some water over the dal and then blend tilit l turns to a fine smooth texture.

                         

Beat it well until the dal mixture turns fluffy and light.

                  

Next, add garlic powder, baking soda, crushed cumin, and salt. Mix them well. 

Heat the oil in a wok on medium heat.

Take one portion around a tennis-sized ball or to the desired size. Put laddu balls in hot medium oil and fry them on high-medium heat.

                              

Fry each side of the laddu for about 2-3 minutes till it turns to a nice golden brown color.

                                       

                           

Once laddu gets golden brown in color, drain them from the oil.

                                  

 Transfer all laddu to the paper towel to remove excess oil. 

                

                 

Place 3-4 laddoos in a single serving or as desired. Crack them open from the center to allow the sauces to properly absorb into the laddoos, making them juicy.

                                       

Drizzle all three sauces and add veggies_Keep assembling by adding more sauces over the laddu peethi

                     

In the end, sprinkle some chat masala. 

                          

Now Laddu Peethi is ready to serve

Hari Mirch Fry Recipe ( Masala Mirch )

                                                                        

Hari Mirch Fry Recipe | Masala Wali Hari Mirch with Step-by-Step Photos and Video.

The delightful Hari Mirch Fry, also known as Masala Wali Hari Mirch, is a vibrant side dish that elevates your lunch or dinner experience. This delectable recipe comes together in just 30 minutes, making it a perfect option for busy days. For added convenience,

I also prepared a homemade mirch masala powder that can be stored and used to whip up this dish in as little as 5 minutes whenever the craving strikes.

Inspired by a fantastic store-bought masala that I once tried, I set out to recreate this flavor at home. After a few attempts, I finally perfected my version of mirchi masala, and I’m excited to share this unique recipe with you. This enticing mirch masala pairs wonderfully with staple dishes like daal chawal, daal roti, and pulao, adding a delicious layer of flavor to each meal.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Video Hari Mirch Fry:

Key Ingredients: Green Chilies: Select less spicy green chilies for a taste that is both enjoyable and balanced. Avoid hybrid or jalapeño varieties, as they can compromise the authentic taste of the dish. Coriander Seeds: A crucial element in mirch masala, coriander seeds infuse the dish with a wonderful aroma and depth of flavor. Using fresh coriander can further enhance the dish's taste.

Fennel Seeds: These seeds contribute a distinct flavor profile to the recipe. However, use them sparingly, as their strong taste can overwhelm the other ingredients if used in excess. Mustard Seeds: I’ve opted for black mustard seeds in this recipe, but if yellow mustard seeds are available to you, they offer an even more nuanced flavor and are worth using.

Mango Powder: Bringing a delightful tanginess, mango powder is essential for achieving the perfect flavor balance in your hari mirch fry. Garlic Powder: Garlic is a fundamental ingredient in many masalas. I prefer garlic powder here for its long shelf life, but if you choose to use fresh garlic, be mindful that it can spoil more quickly. Chaat Masala: A hint of store-bought chaat masala adds an irresistible flavor and aroma to the dish, enhancing its overall profile.

Mustard Oil:

For those planning to make pickles or instant mirch masala, I highly recommend using mustard oil. Its earthy, robust flavor lends an aromatic quality to the hari mirch fry reminiscent of traditional chili pickles.

Crackle Spices: Incorporating curry leaves, fenugreek, and cumin seeds adds a delightful complexity to the dish. These ingredients are essential for creating layers of flavor, so don’t skip them! Basic Seasoning: Staple seasonings like red chili powder, turmeric powder, and salt are indispensable in Asian cooking. In this recipe, I chose Kashmiri red chili powder over regular red chili powder for its vibrant color and milder heat. Tamarind Water: A dash of tamarind water infuses the masala with a tangy richness, akin to the taste of pickled vegetables. If tamarind isn’t available, lemon juice can serve as an excellent substitute.

Yogurt: Adding a dollop of yogurt enhances the creaminess of the hari mirch fry masala while enriching its taste profile.

You Might Like This: Hyderabadi mirch ka salan

Dahi wala baingan bharta

Dahi mirch 

Pickled Jalapenos

Have you tried Hari Mirch Fry? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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How to Make Masala Hari Mirch?

Preparation Steps:

Begin by rinsing the green chilies thoroughly and removing their stalks. Carefully split each chili down the center to allow the masala to penetrate.

In a grinder, combine coriander seeds, fennel seeds, and mustard seeds. Grind them into a fine powder,

Then mix in salt, mango powder, garlic powder, and chaat masala. Set this flavorful mixture aside.

Frying the Chilies:

Heat a generous amount of mustard oil in a pan or wok. Add fenugreek seeds, cumin seeds, and curry leaves, allowing them to crackle and release their aromas for about a minute.

Introduce the split green chilies to the pan, frying them for

approximately 2-3 minutes until they begin to soften.

Next, sprinkle in turmeric powder and the prepared mirch masala, stirring well to coat the chilies evenly.

Add the tamarind water, mixing thoroughly, followed by the beaten yogurt. Stir everything together until well combined.

Lower the heat and let the mixture simmer for 5 minutes on a very low flame, allowing the flavors to meld.

Once your Hari Mirch Fry is ready,

Transfer it to a serving dish. This flavorful masala mirchi fry can be stored in a jar or bottle in the fridge for up to two months.

Providing you with a quick and tasty side whenever you need it!

Serving Tips:

Serve your delightful hari mirch fry alongside dishes like dal chawal, pulao, or dal roti for a satisfying and flavorful meal that’s bound to impress!