Easiest Way to Prepare Quick "Lababdar Aloo -Mattar"

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Favorite "Lababdar Aloo -Mattar". It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make "Lababdar Aloo -Mattar" is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook "Lababdar Aloo -Mattar" estimated approx 30 minutes.

To begin with this particular recipe, we must prepare a few components. You can have "Lababdar Aloo -Mattar" using 24 ingredients and 9 steps. Here is how you cook it.

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Ingredients and spices that need to be Prepare to make "Lababdar Aloo -Mattar":

1. 500 gms baby potatoes (boiled)
2. 1 cup peas (blanched)
3. 4 tbsp mustard oil
4. 1 dried red chili
5. 1 bay leaves
6. 3 pcs cloves
7. 3 pcs Cardamom
8. 1 cinnamon sticks
9. 1/2 tsp cumin seeds
10. 1/4 tsp asafoetida (hing)
11. 1/2 tsp Turmeric powder
12. 1/2 tsp Kashmiri red chili powder
13. 1/2 tsp coriander powder
14. 1/2 tsp garam masala powder
15. 1/2 tsp dried mango powder
16. 1 tbsp ginger paste
17. 1 medium sized finely chopped Tomato
18. 3 green chillies
19. 1/2 cup cashew nuts (ground)
20. 1 tsp dried Fenugreek leaves (kasuri methi)
21. 1/2 cup yoghurt
22. 1/4 cup fresh cream
23. to taste Salt
24. to taste sugar

Steps to make to make "Lababdar Aloo -Mattar"

1. Boiled the potato in a pressure cooker until they are half cooked. Remove them from water and set aside to cool and dry. Peel the potato. With a fork poke holes in the potatoes all over.
2. Heat a pan with oil. Temper it with dried red chili bay leaf cloves cardamom cinnamon cumin seeds and hing. Allow the the hing to fry for about 10 second.
3. Now add ginger paste and chopped Tomato and saute for 5 minutes. Then add all spices and cook until the smell of raw spices is gone and they have started to release oil. This should be taken about 5 minutes.
4. Then add yoghurt and stirring vigorously to prevent it from splitting. Cook off the raw yoghurt for a couple of minutes.
5. Now add the ground cashew nuts and mix it well with the spices.
6. Now add the boiled potatoes and blanched green peas. Saute them with the spices.
7. Add salt and sugar along with 1 cup of hot water. Crumble Kasuri methi and add that to the pan. Cover and allow the potatoes to simmer in the Curry for about 15 minutes. Until the gravy has reduced and potatoes are tender and juicy.
8. Once the gravy has reduced add fresh cream and coriander leaves. Cook for a minute. Turn off the flame.cover and allow to rest for 2 minutes before serving.
9. Serve it hot with puri or parantha.

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