Ashk Aloo Matar 280g

Ashk Aloo Matar is a comforting and flavorful Indian dish made with potatoes (aloo) and peas (matar) in a mildly spiced gravy. The term „Ashk“ usually refers to the use of onions, which are caramelized to add depth and sweetness to the dish. Here’s a recipe to make a delicious Ashk Aloo Matar:
Ingredients:
For the Curry:4 medium potatoes, peeled and cubed
1 cup green peas (fresh or frozen)
2 large onions, finely chopped
2 tomatoes, finely chopped or pureed
1-inch piece of ginger, finely chopped
4-5 cloves of garlic, finely chopped
2 green chilies, slit (adjust to taste)
1/2 cup yogurt (optional, for extra creaminess)
2 tbsp oil or ghee
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1/2 tsp amchur (dry mango powder) or lemon juice (for tanginess)
Salt to taste
Fresh coriander leaves for garnishing
Instructions:
Prepare the Potatoes:
Heat 1 tablespoon of oil in a pan. Lightly fry the potato cubes until they are golden brown on all sides. This step is optional but adds a nice texture to the dish.
Remove and set aside.
Cook the Onions:
In the same pan, add the remaining oil or ghee. Heat and add cumin seeds. Let them splutter.
Add the finely chopped onions and sauté until they turn golden brown and caramelized. This will add sweetness and depth to the curry.
Add Ginger, Garlic, and Chilies:
Add the ginger, garlic, and green chilies to the onions. Cook until the raw smell disappears.
Prepare the Tomato Base:
Add the chopped or pureed tomatoes to the pan. Cook until the oil starts to separate from the mixture.
Stir in turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for a few minutes to blend the spices.
Combine Ingredients:
Add the fried potato cubes to the tomato-onion mixture and mix well.
Add the green peas and stir.
Add Yogurt (Optional):
If using yogurt, lower the heat and add it now, stirring continuously to prevent curdling. Cook for a few minutes until the yogurt is well combined with the gravy.
Simmer the Curry:
Add enough water to achieve the desired consistency of the curry. Bring to a boil, then lower the heat and let it simmer for 15-20 minutes, or until the potatoes and peas are cooked through and tender.
Stir occasionally and adjust the seasoning as needed.
Finish with Spices:
Stir in garam masala and amchur (or lemon juice) for a tangy flavor. Mix well.
Garnish:
Garnish with freshly chopped coriander leaves.
Serving:
Serve Ashk Aloo Matar hot with naan, roti, or steamed rice. It’s a comforting and flavorful dish that pairs well with a variety of Indian breads and sides.
Enjoy your delicious and hearty Ashk Aloo Matar.