Aloo Matar ki Sabji is a popular Indian cuisine that can be eaten at home or at restaurants. This is a vegan, gluten-free, and delicious recipe which doesn’t require much oil to prepare. If you prefer you can add cashews and almonds too, but optional.
I love to cook aloo matar ki Sabji every week and I eat it with jeera rice or Rotis. Parantha is also a great combination with it.
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Let’s know more about this recipe –
|Preparation Time||Cook Time||Servings||Cuisine|
|10 minutes||20 minutes||8||Vegan, Main Course|
Nutrition Involved: –
1 serving (1 cup) of Matar Aloo Ki Sabji contains –
| Calories – 70 Kcal | Protein – 3.3 grams | Calcium – 20 mg | Fat – 2.3 mg | Fiber – 2.2 grams |
Process To Make Matar Aloo Ki Sabji: –
At first, in a saucepan add olive oil and heat it. Then add chopped onion and garlic to it. After that add some water and sauté onion and garlic over medium to high heat until it changes the color.
After that add the chopped tomatoes or the puree. In addition, add cumin powder, coriander powder, chopped green chili, turmeric, and Fenugreek powder. Stir the entire segment well, cook until we attain mushy tomatoes.
When onions and tomatoes are a cool little bit, then add some water and let it boil. When the gravy thickens add potatoes and peas along with salt and a pinch of pepper powder. Now, stir-fry the vegetables in the pan, until they start to caramelize. After that cook for 4 more minutes.
Meanwhile, add the remaining ingredients to the gravy and check if you require to add more salt to it. Heat it thoroughly and once it comes to boil – turn off the heat. Garnish with coriander and serve it well.