Monday, July 1, 2013

How to prepare aalu matar without onion!

Thanks to Google for the picture! :D

Now let us see the preparation of Aalu Matar.  There are 2 to three types of preparations in aalu matar.  We can prepare it with onion or without onion.  First will see without onion.

For four persons:


Potatoes medium size 3

matar fresh  one cup or 200 grams

For grinding:

tomatoes big size 2

green chillies 2

ginger 1/2 inch

coriander stems(from fresh leaves) one cup


turmeric powder 1//4 tea spoon

chillie powder one teaspoon

dhaniya powder one teaspoon

garam masala 1/2 tea spoon

salt to taste

cooking oil  2 tablespoon

cumin seeds(jeera) one teaspoon

soumph( ani seeds)  one teaspoon

Tej Patha  small piece

dhal chini(cinnaman) one small piece

lavang(cloves)  one

Ilaichi(cardamom) one


curry leaves(opitonal)

Red chillies whole(optional)

Fresh coriander leaves finely chopped one tablespoon for garnishing

sugar one teaspoon



Boil the potatoes and remove the skin and cut into small pieces.  If the peas are fresh do not boil them.  If they are not fresh, then soak the matar over night or 8 hours before the preparation. Wash the peas and boil them also in a cooker. Put it aside. Cut one tomoto into small pieces.

Grind one tomato, green chillies, ginger and coriander stems into a fine paste. Heat oil in a pan add sugar.  When the sugar starts to melt add  the tempering items cumin seeds, ani seeds, tej paththa, lavang, dhal chini and ilaichi.  Add asafoetida, curry leaves and Red chillies whole if you need them. You can decide it according to your tastes. Now add the grinded paste till it become golden brown. Add turmeric powder, chillie powder, dhania powder and add the already cut tomato, boiled potatoes and fresh peas or boiled peas.  Fry for some time. Add the required quantity of water. Let it boil for sometime and see the consistency of the gravy.If it is ok then remove it from fire add garam masala and garnish with coriander leaves.

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