Aaloo matar

This is another north Indian dish, aaloo = potato, matar = peas. A new dish everyday (well almost everyday ;-)) To get a thick gravy, the base components mostly and usually are onion, ginger, garlic, green chili and tomato. 

Then after adding some masalas, we grind it to get the gravy. After that we throw in the main ingredients - peas and potato. This is basically how it is made. A simple as that..

For a more detailed explanation, here goes..

The ingredient list..

Olive oil - 2 tsp

Cinnamon - 1 small

Onion - 1

Ginger - 1"

Garlic - 4

Green chili - 1/2

Tomato - 1

Salt - 1/2 tsp

Turmeric powder - a pinch

Coriander powder - 1/2 tsp

Chicken masala - 1/2 tsp

Water - 1/4 cup

Peas, frozen - 3/4 cup

Baby potato - 6 or 7

Coriander leaves - a handful

Heat a saucepan and sprinkle oil. When it warms up, add cinnamon, thinly sliced onion, minced garlic, ginger and green chili. Let it cook for 5 minutes or until the onions become translucent. Add roughly chopped tomato and cook for 3 minutes. Add salt, turmeric powder, coriander powder and chicken masala (or garam masala. If you don't have it like me, add whichever masala you have). Stir for a minute or so. Take off from heat. When it cools, grind to a rough paste.

Thaw peas by keeping it outside for sometime. Microwave with little water for a minute (so that it cooks). Wash potatoes well and pressure cook with some water and a pinch of salt. Cook for 5 or 6 whistles. Once the potatoes cool down, peel off their skin. Cube them.

Add peas, potatoes to the same saucepan (on slow cook). Add the ground masala and 1/4 cup of water. Stir so that the masala coats the peas and potato. Cook for two minutes. Decorate with coriander leaves.