Yellow Matar & potato curry
Yellow Matar & potato curry can be served with luchi, paratha, roti, or enjoy devouring on its own. As it’s a popular food, the recipe varies a little bit from home to home. I’m sharing my version here, and I hope you’ll enjoy cooking it in your kitchen.
Equipment
- 1 Kadhai/owk
Ingredients
- 1 cup Dried yellow peas
- 2 medium size Potato
- 2 tbsp Ginger Garlic Paster
- 2 Medium Size Tomato Puree
- 2 Medium Size Onlion Chopped
- 1/2 tbsp Cumin seeds powder -
- 1/4 tbsp Red chili powder
- 1/2 tbsp Turmeric powder
- 1/2 tbsp Garam masala powder
- 2 tbsp Mustard oil
- 1 pinch Hing
- 1 tbsp kasturi methi leaves
- 1 pinch Sugar
- 1 tbsp Chopped Coriander leaves
- Salt to taste
Instructions
- Soak the yellow peas for 6 hours. Pressure cook the soaked yellow peas and potato with salt for 2-3 whistle.
- Make sure that it is soft.
- Peel the outer skin and cut the potatoes into small cubes.
- Prepare a spice mix of coriander , cumin, Haldi, Garam masala.
- Heat oil in a pan, add sugar and let the sugar caramelize, then add red chilli powder and instantly add chopped onion to it. add pinch of hing.
- Now add the masala mix to it & cook till the oil separates.
- Then add boiled peas & potatoes ,kasturi methi & little salt ,mix it properly.
- Add 1 cup of water and cook for 3-4 min or till the desired consistency.
- Add garam masala and coriander leaves and cook for 1 min with cover.
- "Matar tarkari" is ready to serve with roti paratha and rice.