"Lababdar Aloo -Mattar"
"Lababdar Aloo -Mattar"
Cooking Instructions
- 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.
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