Potato Peas Fry(Aloo Matar) and Spring Onion Sambar

Potato Peas Fry(Aloo Matar)

Aloo Matar is a north Indian recipe. This can be prepared as stir fry and also as curry. This is my children’s favorite and I cook this very often. The liking for this started after seeing some cooking oil advertisement in TV (Aloo Matar Aur Bahut Saare Matar) some years back. Fresh green peas gives a lovely taste when cooked with potato.
Potato is known as Urulai Kizhangu in Tamil and as Aloo in Hindi. Green Peas is known as Pachai Pattani in Tamil and as Matar or Mutter in Hindi.
Cooking time: 25 minutes approximately

Ingredients

• Potato – 2 no
• Green peas – 1 cup
• Onion – 1 no
• Tomato – 1 no
• Green chilli – 1 no
• Red chilli powder – ½ tea spoon
• Coriander powder – 1 tea spoon
• Turmeric powder – ¼ tea spoon
• Cumin seeds – ½ tea spoon
• Curry/coriander leaves – few
• Salt – as per taste
• Oil – 2 tea spoon

  Method

  
  
• Chop potato, onion, tomato, green chilli and curry/coriander leaves.
• Heat a pan with oil; add cumin seeds and when cumin seeds splutter well, add chopped onion, curry leaves and green chilli; fry for few minutes.

• When onion is transparent, add chopped tomato and coriander leaves; fry for few seconds and then add green peas.

• Add all dry masala powders, mix well and fry for few seconds.

• When the peas are partially cooked, add chopped potato, ½ cup of water and salt; cover and cook in low flame till potato and onion are cooked soft (if needed sprinkle little water); fry for some more minutes till water evaporates to get a dry veggie.

• Serve hot with rice or chappati.

Tips

• Fresh green peas can also be replaced with frozen peas.

Mango Spring Onion Sambar,Aloo Matar with Rice and Papad

Spring Onions Sambhar:

Ingredients:

Green onion 1 large bunch
Mango 1 small size
Thuvar Dal 1 cup
Onion 1 large
Tomato 1 large
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.

Method:

In a pressure cooker, add thuvar dal + salt + few spoons of oil+ Mango. Pressure cook till tender. Maybe for 3-6 whistles. Set aside

In a large crock pot, heat ghee. Add onions and fry till it is translucent.

Then add tomatoes and fry till they wilt. Add salt, turmeric and chili powder to this. Fry for about 2 minutes.

Add cooked thuvar dal now. Bring this to boil. Add the chopped green onions plus tamarind paste and sambar powder and cilantro leaves. Cook briefly and remove from heat.

In a separate pan, heat oil and fry the tempering items. Tun this tempered spices over the sambar prepared.