Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, "lababdar aloo -mattar". It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
"Lababdar Aloo -Mattar" is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. "Lababdar Aloo -Mattar" is something that I’ve loved my entire life.
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.
To begin with this recipe, we have to prepare a few components. You can have "lababdar aloo -mattar" using 23 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make "Lababdar Aloo -Mattar":
- Prepare 500 gm baby potatoes (boiled)
- Make ready 1 cup peas (blanched)
- Get 4 tbsp mustard oil
- Get 1 dried red chili
- Make ready 1 bay leaves
- Take 3 pcs cloves
- Get 3 pcs Cardamom
- Get 1 cinnamon sticks
- Prepare 1/2 tsp cumin seeds
- Take 1/4 tsp asafoetida (hing)
- Make ready 1/2 tsp turmaric powder
- Get 1/2 tsp Kashmiri red chili powder
- Prepare 1/2 tsp coriander powder
- Get 1/2 tsp garam masala powder
- Get 1/2 tsp dried mango powder
- Prepare 1 tbsp ginger paste
- Prepare 1 medium size finely chopped Tomato
- Take 3 green chillies
- Take 1/2 cup cashew nuts (ground)
- Take 1 tsp dried Fenugreek leaves (kasuri methi)
- Take 1/2 cup yoghurt
- Prepare 1/4 cup fresh cream
- Take to taste Salt sugar
Bebbe ka Dhaba Ghaziabad , India - Check menu, famous cuisine, popular dishes, opening, closing time, how to reach, address, contact no of Bebbe ka Dhaba Ghaziabad, India. Kaju Matar Malai is one of my favorite recipe. It is rich,creamy and has a very unique taste. No requirement of paneer for this gravy.
Instructions to make "Lababdar Aloo -Mattar":
- 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.
- 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.
- 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.
- Then add yoghurt and stirring vigorously to prevent it from splitting. Cook off the raw yoghurt for a couple of minutes.
- Now add the ground cashew nuts mix it well with spices.
- Now add the boiled potatoes and blanched green peas. saute them with the spices.
- 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.
- 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.
- Serve it hot with puri paratha
ALOO GOBHI LABABDAR Aloo Gobhi Lababadar is a restaurant style gravy dish. Deep fried potato and Cauliflower florets in tomato gravy give a aromatic flavou. Kaju Matar Malai is one of my favorite recipe. It is rich,creamy and has a very unique taste. No requirement of paneer for this gravy dish.
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