Tamatar, Aloo Aur Mattar Ka Shak Recipe
Ingredients
| 750 gms. large red tomatoes, skinned and cut into large chunks | ||
| 250 gms. large potatoes, skinned and cubed into 1/2 pieces and deep fried | ||
| 250 gms. green peas, boiled in salted water to which a pinch of soda has been added | ||
| Onions | 250 Gram, finley chopped | |
| Grated ginger | 1/2 inch | |
| 8 cloves garlic, chopped fine | ||
| 6 green chillies, deseeded and chopped fine | ||
| Coriander | 1/2 Cup (16 tbs), chopped | |
| Curry leaves | 2 | |
| Ginger powder | 1 Teaspoon | |
| Cumin powder | 1 Teaspoon | |
| Coriander powder | 1 Teaspoon | |
| Turmeric powder | 1 Teaspoon | |
| Red chilli powder | 1 Teaspoon | |
| Garam masala powder | 1 Teaspoon | |
| 2 tbsps. seedless kismis | ||
| Mustard seeds | 1/2 Teaspoon | |
| Salt | To Taste | |
| Pure ghee | ||
Directions
Place the onions in a dekchi along with 3 full tablespoons of ghee, over a medium flame. Cook till soft and pink and then add the curry leaves and the mustard seeds. Allow to cook for 2 minutes and then make the flame very low.
To the oninos, add the fresh ginger and garlic and all the powdered masalas and cook for 3 to 4 minutes. Sprinkle a little water on the masalas. Add the chopped tomatoes and green chillies and mix gently.
When the tomato pieces are coated by the masalas, add the fried potato pieces and 1/2 cup of water and allow to simmer till dry.
To the tomato mixture, add washed raisins and the boiled green peas along with 1/2 cup of water. Sprinkle over fine salt and stir the vessel gently. When 2 tablespoons of gravy remains, taste for salt and sprinkle over the chopped coriander and 1 teaspoon sugar.
Remove from the fire and serve with rotlis.
To the oninos, add the fresh ginger and garlic and all the powdered masalas and cook for 3 to 4 minutes. Sprinkle a little water on the masalas. Add the chopped tomatoes and green chillies and mix gently.
When the tomato pieces are coated by the masalas, add the fried potato pieces and 1/2 cup of water and allow to simmer till dry.
To the tomato mixture, add washed raisins and the boiled green peas along with 1/2 cup of water. Sprinkle over fine salt and stir the vessel gently. When 2 tablespoons of gravy remains, taste for salt and sprinkle over the chopped coriander and 1 teaspoon sugar.
Remove from the fire and serve with rotlis.
Chef
