Ingredients:
- 10 to 12 baby potatoes or 3 medium sized potatoes (aloo)
- 3/4 cup fresh or frozen peas (matar)
- 1 teaspoon cumin seeds
- ½ teaspoon red chili powder or add as required
- 1 teaspoon Coriander Powder
- 1 teaspoon cumin powder
- 1 teaspoon dry mango powder (amchur)
- 1 teaspoon chaat masala powder
- ½ teaspoon Garam Masala Powder
- 1 green chili , chopped, can also add 2 green chilies
- 1 inch ginger , chopped
- 2 tablespoons oil
- rock salt (edible and food grade) or black salt or salt as required
Directions:
1: Heat oil in a pan. Splutter cumin seeds. Now add chopped baby potatoes and peas.
2: Mix well.
3: Saute for some 7-8 minutes. Add chopped green chilies and ginger.
4: stir for a minute.
5: Now add red chili powder, coriander powder and cumin powder. Stir for a minute.
6: Add about ⅓ to ⅔ cup of water.
7: Cover the pan tightly and let the baby potatoes and peas simmer for about 20 to 25 minutes. In between do check and if the water dries up, then add some more water. Once the veggies are cooked and the mixture is totally dry, then add salt, garam masala powder and dry mango powder (amchur powder).
8: Stir and lastly add some chaat masala powder.
9: Garnish the sabji with coriander leaves. Serve dry aloo matar sabzi hot or warm with phulka, puri or even bread. It can also be served as a side dish with dal-rice combo or kadhi chawal combo. Back home, we have it with rotis and plain curd.
Notes
- You can also make this aloo matar ki sabji in a pressure cooker. After adding water, cover the cooker with a lid and pressure cook for 2-3 whistles till done.
- The proportion of the spice powders can be adjusted to suit your preferences.
- If making this dry aloo matar sabji for religious fasting or vrat then use rock salt/sendha namak and avoid adding any ingredient which you don’t use for fasting days in your family.