Banarasi Aloo Matar Sabji

• Vegan
• Gluten free

• Produce

  • 1 Green peas
  • 1/2 cup Green peas
  • 4 Potato
  • 1/2 kg Tomatoes

• Baking & Spices

  • 1 Red chili powder
  • 1 Salt
  • 1/2 powder tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

Found on web.archive.org

Description

Ingredients

• potatoes
• green peas
• Potatoes - 3, large, washed and scrubbed of all the dirt (do not peel)
• Tomatoes - 1/2 kg, washed and make a + slit on top of each
• Green peas - 1/2 cup
• Cumin seeds - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tbsp (adjust)
• Oil - 2 tbsps
• Salt to taste

Directions

• MethodCube the washed and scrubbed potatoes. You can even quarter them. I cut them into cubes.Heat 4 cups water in a stainless steel vessel and bring to a boil. Reduce flame and place the tomatoes in the hot water and allow to cook for 7-9 mts or till they soften. Remove them from the water with a slotten spoon and allow to cool. Set aside the water (do not discard)In a pressure cooker, add 2 cups water, cubed potatoes and green peas and pressure cook upto two whistles. Turn off flame, allow the pressure to ease and remove the lid.Once the tomatoes cool, peel the skin and grind to a fine paste.Heat oil in a heavy bottomed vessel. Once the oil is hot, add the cumin seeds and allow them to splutter. Add the turmeric powder and red chili powder and immediately add few tbsps of water.Add the potatoes and green peas along with any left over water and the water used to cook the tomatoes. Increase flame to medium high and cook for 8-10 mts.Add the ground tomatoes, salt to taste and mix well. Simmer for at least 9-10 mts and turn off flame. If you want more gravy, add more water.Serve warm with phulka, chapati or rice.TipsUsually Banarasi style aloo matar has a lot of gravy. I added less water.