Full written recipe for Gajar matar aloo

Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 3-4 people

Ingredients:
• Tamatar (tomatoes) 4-5 medium sized
• Adrak (ginger) 1 inch
• Lehsun (garlic) 5-6 cloves
• Hari mirchi (green chillies) 2-3 nos.
• Ghee 2 tbsp
• Jeera (cumin seeds) 1 tsp
• Hing (asafoetida) ½ tsp
• Pyaaz (onions) 2 medium sized (chopped)
• Powdered spices:
1. Lal mirch (red chilli) powder 1 tbsp
2. Dhaniya (coriander) powder 1 tbsp
• Salt to taste
• Potatoes (raw) 2 medium sized (diced)
• Gajar (carrots) 2 cups (roundels)
• Hare matar (green peas) 2 cups
• Garam paani (hot water) as required
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Hara dhaniya (fresh coriander) as required
Method:
• Add the tomatoes along with ginger, garlic & green chillies, in the grinding jar, grind well to make fine puree. Keep the puree aside to be used later.
• Further, set a wok on medium heat, add ghee, jeera, let the jeera crackle further add hing & onions, stir & cook until the onions turn golden brown in colour.
• Once the onions turn golden brown in colour, lower the flame & add the powdered spices and add few splashes of water to avoid the spices from burning, stir & cook for 3-4 minutes on medium flame or until the ghee separates.
• Once the ghee separates, add the prepared tomato puree & salt to taste, stir & cook for 10-12 minutes on high flame while stirring in intervals. Cook until the tomatoes are cooked & the ghee has separated.
• Further add the raw potatoes, stir well, further add some hot water & stir well, cover & cook the potatoes for 5-6 minutes on medium low flame. You have to cook until the potatoes are 3/4th done.
• Further, add carrots, green peas, stir & cook on medium heat for 2-3 minutes. Further add 200 ml hot water, stir well, cover and cook for 5-6 minutes on medium flame so the veggies are almost cooked.
• Further add, the garam masala, kasuri methi & little freshly chopped coriander greens. Stir well & your finish by adding some freshly chopped coriander leaves. Your gajar matar aloo ki sabzi is done, serve hot with some chapati or paratha and some achar along with it.


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