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Tamatar, Aloo Aur Mattar Ka Shak

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Ingredients
  Red tomatoes 750 Gram, skinned and cut into large chunks (Large)
  Potatoes 250 Gram, large, skinned and cubed into 1/2 inch pieces (Deep Fried)
  Green peas 250 Gram, boiled in salted water to which a pinch soda has been added
  Finely chopped onion 250 Gram
  Grated ginger 1⁄2 Inch
  Garlic 8 Clove (40 gm), chopped
  Green chillies 6 , deseeded and chopped fine
  Chopped fresh basil 1⁄2 Cup (8 tbs)
  Curry leave sprig 2
  Ginger powder 1 Teaspoon
  Cumin powder 1 Teaspoon
  Coriander powder 1 Teaspoon
  Turmeric powder 1 Teaspoon
  Red chilli powder 1 Teaspoon
  Garam masala powder 1 Teaspoon
  Seedless raisins 2 Tablespoon (Kismis)
  Mustard seeds 1⁄2 Teaspoon
  Salt To Taste
  Pure ghee 1 Tablespoon
Directions

Place the onions in a dekchi along with 3 full tablespoons of ghee, over a medium flame. Cook till soft and pink and then add the curry leaves and the mustard seeds. Allow to cook for 2 minutes and then make the flame very low.
To the oninos, add the fresh ginger and garlic and all the powdered masalas and cook for 3 to 4 minutes. Sprinkle a little water on the masalas. Add the chopped tomatoes and green chillies and mix gently.
When the tomato pieces are coated by the masalas, add the fried potato pieces and 1/2 cup of water and allow to simmer till dry.
To the tomato mixture, add washed raisins and the boiled green peas along with 1/2 cup of water. Sprinkle over fine salt and stir the vessel gently. When 2 tablespoons of gravy remains, taste for salt and sprinkle over the chopped coriander and 1 teaspoon sugar.
Remove from the fire and serve with rotlis.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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