I have found that cookingpeas for a long time makes it lose it's colour and sweetness. Since the potato and curry here already absorb the rich flavours of the curry paste, I decided that the peas could retain their lovely bright green (instead of turning into a pale olive green when slow cooked) and most importantly, retain their natural sweetness
Once they splutters add cumin seeds, curry leaves & green chilies. Batatyachi Bhaji (Alookisabji/Potato dish) is my staple food, I just love the way my mom makes it
I was having with dal so didn't make too much gravy but that's the only dish you are making and having with rice, go ahead and make some gravy to eat with it
After it cools down, remove the skin and set aside. For more greenpeas/Matar recipes. Aloo/Potato and mutter/Greenpeas makes a wonderful combo and both are favourite for many of us
If you are looking out for more curries, check out ridge gourd curry, aloomatar, aloogobi. The same dish can be prepared with mixed vegetables too like carrot, beans, cauliflower, etc
Grind onion, ginger, garlic, green chilli and tomatoes. AlooMatar is a. Now add the peas, potatoes, little water and salt, cook for two to three minutes
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