Ingredients : 2-3 large potatoes.1/2 cup peas,2-3 tomatoes, 1 small carrot, 1 medium onion,1-2 green chillies, 1/2 inch ginger,1 sprig of kadipatta,1 tsp dhania powder, 1/2 tsp jeera, 1/4 tsp pepper powder ( optional ),1/ 4 tsp garam masala powder( optional ) ,1/4 tsp haldi,1/4 tsp hing,1 tbsp oil,salt to taste.
Method : Cut onions ,green chillies,ginger Blend them in a mixer .In a pressure cooker or pressure pan , take oil.Heat up the oil.add jeera. When they splutter, add the green chillies-ginger-onion mix.Let it be on slow gas.
Dice the carrot into small pieces.Add diced carrot pieces in mixer.Run the mixer.The carrot will get diced into smaller pieces.Add roughly chopped tomatoes & run mixer again .After 2-3 grinding in mixer, there will be smooth carrot tomato puree.Meanwhile the smell of raw onions would have gone away from the pressure pan where the green chilli onion ginger mix is getting heated.Add this carrot tomato puree to the pressure pan .Mix nicely.Add dhania powder.If adding black pepper powder, please add at this stage.Mix nicely.Add haldi powder.Mix.Add salt .Mix. By this time,smell of raw tomatoes would have gone away. Please keep gas on slow mode.
Add washed peas to the pressure pan Cut potatoes .Add these potatoes to the pressure pan.Mix all ingredients nicely in pressure pan.Add 1/2 to 3/4 cup water water to mixer grinder .so that whatever puree is sticking to grinder insides is mixed with water.Add this water to pressure pan.If adding garam masala powder, please add in end ....just before closing the pan with lid & whistle. Put on lid of pressure pan with whistle.Increase gas to high mode.Pressure cook for 1 whistle .Then lower the heat ( make gas on slow mode ) & cook for 10-15 minutes on slow gas.Put off gas.After cooker cools,remove lid.The aloo matar is ready to be served.
Remove lid.All matar curry is ready to be served-garnished with grated cheese and or fresh dhania.
If a thinner curry is desired ,then more water can be added to the pressure pan before pressure cooking.In the alternative, if the curry is thick after opening lid of pan ,add water & bring it to boil once.
If curry has got very thin, 1/4 tsp flax sed powder or more ( not more than 1 tsp ) can be added & mixed. After 15-20 minutes, curry wil get thicker. Or one can add roasted gram powder to curry. Mix nicely so that no lumps remain. Bring curry to a boil by stirring occasionally so that no lumps are formed. Alternatively, one can add 1 tbsp chickpea flour ( chana dal flour ) to thicken the curry. Bring curry to boil while stirring so that no lumps get formed.
For those who do not eat onions, skip adding the onions.