Alu matar Sabzi | Potatoes peas in Tomato gravy
Make this super simple, easy, quick yet delicious home style no onion, no garlic, gluten free and vegan, Alu matar Sabzi | Potatoes peas in Tomato gravy | Quick easy aloo matar in pressure cooker for quick lunch or dinner, that gets ready under 15 minutes.
Servings 2 People
Ingredients
- 1 tbsp Oil
- 1 tsp Mustard seeds/rai
- 1 tsp Cumin seeds/jeera
- 4 to 5 Curry leaves
- 1/4 tsp Hing/asafoetida
- 1 tsp Ginger & chilies minced
- 4 grated Big tomatoes
- 1 big Potato cubed
- 1/4 cup Fresh peas/matar
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder or adjust to taste
- Salt to taste
- 8-10 pieces macroni or pasta
- 1 glass or more Water
- Coriander leaves to garnish
Instructions
- Clean wash and grate 4 big tomatoes. Keep it aside and prepare and assemble other ingredients as well.
- Peel and chop 1 potato in cubes. Wash fresh peas and keep aside.
- Soak green peas in water if using frozen ones.
- Mince ginger & chillies. Wash curry leaves and keep it aside.
- Now heat a pressure cooker. Add 1 tbsp Oil. Once hot add mustard seeds, Cumin, asafoetida and curry leaves one by one. To this add minced ginger and chillies. Saute it for a while.
- It's time to add grated tomatoes. Cook on medium to low heat and stir continuously. Once the water content from tomatoes dries up, add all spices one by one.
- Mix everything well and add cubes potato and peas. Saute nicely so the masala is coated to veges properly.
- Next add around 1 glass or more water and bring it to boil. Adjust the consistency and in the last before closing the lid of cooker, add handful of macroni soaked in water for few seconds.
- Close the lid and allow 2 whistles on high flame and then lower the heat and cook for 5 more minutes.