This is aaloo matar sabzi
for approx. 8to 10 people.
Take 3 to 4 big
potatoes. Big means about your handspan. If u have got small ones take about 8 to 10
Peel and cube them raw. About the size of 1.5 to 2 0f your
keyboard letter size.
The idea is that if the potatoes r too small they will
disintegrate on cooking and if they r too big u will need to cook them in a
pressure cooker.
Two katoris of frozen peas
Take a deep pan. I saw that cooker pot , in the photo u sent That too is fine. If u
have a deep enough non stick pot that will b good . The frypan which u have
taken might not be able to hold the contents for so many people.
Heat about a serving spoon or two of oil in the pot.
In a katori or glass take 3 heaped teaspoons of dhania
,haldi, an mirch each and make a paste
with water.
If u people have got asoefetida (hing) use that ( a few grains) otherwise only jeera and temper the oil with that.
Then as soon as the jeera turns bown or sputters add this
paste and bhuno it.
Add some tomato paste ,about ½ a small can and bhuno it a
bit.
Ideally u should use the canned tomato paste, the one which
says simply tomatoe puree or pulp . In case u do not have it u may use fresh
tomatoes. 4 to 5 will be sufficient .U
will have to cube them first. And use
the inside as well as the outside flesh. They will certainly have a fresher
taste. But fresh ones will have to covered and cooked so that they r cooked
through and soften up. Means more time.
Then add the cubed potatoes matar and add water and salt to taste. Cover
the pot .Therefore not much water will evaporate so add the same quantity of
water as u want finally and a ¼
glass more for evaporation.
Once it is done sprinkle some garam masala about 2 regular pinches .and give it a simmer
again.
For Water I would use a measure of about a katori of water per
person.
Do not worry. If it
is watery. Open the lid and let it evaporate. And if the gravy is less simply add more
If U feel that the sabzi does not look good, I mean
the colour is too red or brown take 2,3
tblspns of yoghurt in a glass/ katori whisk it with a fork and stir it in the
sabzi. Mind tho ‘,that after adding it u shld not cook the sabzi anymore. Or the dahi
might curdle. Might not too , but for
the first time do not take chances.
Do taste it before
serving. Since the basic ingredients r the
same it will b your patience and the garam masala which will give it a
different taste. Every homemade gram masala has a distinctive tase.
For a richer sabzi which will taste better with rice
u can grate 2 ,3
onions In the steel oval grater u have
taken from India. Mind your hand, do not
grate it,andafter tempering the oil with
jeera add the grated onions and fry them to deep golden brown, PATIENTLY otherwise they will turn colour too fast and
taste yuck
then add the masala paste and the rest is the same .
Tomatoes or paste et al
All the best. I am
sure u will do fine.
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