Simple Way to Make "Lababdar Aloo -Mattar" in 18 Minutes at Home

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, "lababdar aloo -mattar". It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Sookha Aloo Matar Methi Sabzi Recipe. Sookha Aloo Matar Methi Sabzi Recipe is a delicious easy to make sabzi recipe. It has the goodness of the fresh fenugreek leaves, potatoes and green peas combined with the mild spices.

"Lababdar Aloo -Mattar" is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. "Lababdar Aloo -Mattar" is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have "lababdar aloo -mattar" using 23 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make "Lababdar Aloo -Mattar":

1. Make ready baby potatoes (boiled)
2. Take peas (blanched)
3. Take mustard oil
4. Get dried red chili
5. Prepare bay leaves
6. Make ready cloves
7. Prepare Cardamom
8. Take cinnamon sticks
9. Get cumin seeds
10. Get asafoetida (hing)
11. Get turmaric powder
12. Make ready Kashmiri red chili powder
13. Make ready coriander powder
14. Get garam masala powder
15. Take dried mango powder
16. Make ready ginger paste
17. Make ready medium size finely chopped Tomato
18. Make ready green chillies
19. Prepare cashew nuts (ground)
20. Get dried Fenugreek leaves (kasuri methi)
21. Take yoghurt
22. Get fresh cream
23. Get Salt sugar

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Steps 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 mix it well with spices.
6. Now add the boiled potatoes and blanched green peas. saute them with the spices.
7. Add salt and sugar along with 1cup 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 reduce 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 paratha

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