"Lababdar Aloo -Mattar"

Name: "Lababdar Aloo -Mattar"
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 500 gms baby potatoes (boiled); 1 cup peas (blanched); 4 tbsp mustard oil; 1 dried red chili; 1 bay leaves; 3 pcs cloves; 3 pcs Cardamom; 1 cinnamon sticks; 1/2 tsp cumin seeds; 1/4 tsp asafoetida (hing); 1/2 tsp Turmeric powder; 1/2 tsp Kashmiri red chili powder; 1/2 tsp coriander powder; 1/2 tsp garam masala powder; 1/2 tsp dried mango powder; 1 tbsp ginger paste; 1 medium sized finely chopped Tomato; 3 green chillies; 1/2 cup cashew nuts (ground); 1 tsp dried Fenugreek leaves (kasuri methi); 1/2 cup yoghurt; 1/4 cup fresh cream; to taste Salt; to taste sugar

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#GA4
#week6
#puzzle_DumAloo
#cookpadIndia

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#GA4
#week6
#puzzle_DumAloo
#cookpadIndia

Saved

Ingredients

30 minutes

2 people

500 gmsbaby potatoes (boiled)
1 cuppeas (blanched)
4 tbspmustard oil
1dried red chili
1bay leaves
3 pcscloves
3 pcsCardamom
1cinnamon sticks
1/2 tspcumin seeds
1/4 tspasafoetida (hing)
1/2 tspTurmeric powder
1/2 tspKashmiri red chili powder
1/2 tspcoriander powder
1/2 tspgaram masala powder
1/2 tspdried mango powder
1 tbspginger paste
1 medium sized finely chopped Tomato
3green chillies
1/2 cupcashew nuts (ground)
1 tspdried Fenugreek leaves (kasuri methi)
1/2 cupyoghurt
1/4 cupfresh cream
to tasteSalt
to tastesugar

Saved

Steps

30 minutes

1

Boiled the potato in a pressure cooker until they are half cooked. Remove them from water and set aside to cool and dry. Peel the potato. With a fork poke holes in the potatoes all over.
2

Heat a pan with oil. Temper it with dried red chili bay leaf cloves cardamom cinnamon cumin seeds and hing. Allow the the hing to fry for about 10 second.
3

Now add ginger paste and chopped Tomato and saute for 5 minutes. Then add all spices and cook until the smell of raw spices is gone and they have started to release oil. This should be taken about 5 minutes.
4

Then add yoghurt and stirring vigorously to prevent it from splitting. Cook off the raw yoghurt for a couple of minutes.
5

Now add the ground cashew nuts and mix it well with the spices.
6

Now add the boiled potatoes and blanched green peas. Saute them with the spices.
7

Add salt and sugar along with 1 cup of hot water. Crumble Kasuri methi and add that to the pan. Cover and allow the potatoes to simmer in the Curry for about 15 minutes. Until the gravy has reduced and potatoes are tender and juicy.
8

Once the gravy has reduced add fresh cream and coriander leaves. Cook for a minute. Turn off the flame.cover and allow to rest for 2 minutes before serving.
9

Serve it hot with puri or parantha.