Thursday, June 25, 2015

Dry Aloo - Matar Curry (Urulai Pattani Poriyal)

Dry Aloo-Matar Curry Want a perfect side dish for Vegetable Pulao?? I bet this curry would be the best. The spiciness of the curry makes it the perfect match for Less spicy Pulao..  Give this curry a try next time when you are preparing Pulao...

Here is the recipe..

dry aloo-matar curry


Recipe For : 1


Preparation Time : 20 minutes


Ingredients:

Potato                             - 1 (medium size)
Fresh Peas                      - a handful
Big Onion                      - 1 (small size)
Chopped Ginger            - 2 tsp
Cumin Seeds                 - 1/4 tsp
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Chili Powder                 - 1/2 tsp
Coriander Powder         - 1/2 tsp
Garam Masala Powder  - 1/4 tsp
Oil                                  - 1 tbsp
Coriander Leaves           - for garnishing

Procedure:

  • Boil Peas. Steam Potato. I don't prefer boiling potato in water since all its nutrients will be lost in the water. Steaming potato in  a Idli pot, helps to retain its nutrients. After steaming the potato, cut it into medium cube size pieces.
  • Finely chop Big onion, Ginger and Coriander leaves.
  • Heat oil in a pan. Add cumin seeds to it. When they crackle, add chopped onion and  Ginger to it. 
  • After the onions are translucent, add boiled potato cut into cubes and peas to it.
  • Add salt and all powders except Garam Masala Powder to the pan and toss the vegetables well for perfect blending of spices.
  • Switch off the flame after the spices get mixed up well with vegetables.
  • Add Garm Masala Powder at-last. Adding Garam Masala at-last after switching off the flame, helps the dish to retain Garam Masala flavor for a long time.
  • Enjoy your Aloo-Matar curry...

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