A basic vegetarian recipe that is a family favorite. Aloo (potatoes) and peas (matar) are cooked together to create a simple yet delicious sabzi ka salan.
It’s become difficult to write these days. No, I am not facing writer’s block or running out of recipes. It’s just that I have been so caught up and busy in both my personal & professional life that it’s difficult to find the time to write blog posts.
But don’t worry. I haven’t disappeared and once things settle down or I somehow discover there are more than 24 hours in a day I will start writing a bit more regularly. Till then, here’s a recipe that is a family favorite. A basic aloo matar sabzi – making it is pretty basic but I can’t tell you how delicious it tastes after a long hard day. We make sure we add a bit of gravy to the salaam so that we can eat it with rice or soak up the roti with the sabzi ka salan. YUM!
- 2 tablespoon oil
- 1 medium onion, finely chopped
- ½ teaspoon cumin seeds (zeera)
- 2 tomatoes, finely chopped
- 1 teaspoon salt
- ½ teaspoon red chili pepper
- A pinch of turmeric
- 3 – 4 medium potatoes, small cubes
- 1 cup peas
- Coriander (dhaniya), for garnish
- Green chilies, for garnish
- Heat oil.
- Add onions and fry till light brown.
- Add cumin seeds and cook for a few seconds till they splutter.
- Add tomatoes, salt, turmeric & chili pepper after the cumin seeds have popped and you can smell the aroma. Cook tomatoes for 5 – 10 minutes while mashing with a wooden spoon.
- Add potatoes and fry for 2-3 minutes.
- Add peas with 1 cup water. If you prefer a dryer sabzi then add only 1/4th cup of water.
- Cook till potatoes are tender and desired level of gravy is reached.
- Garnish with green chili and coriander.