Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sohanjna alu matar(indian horseradish with potato and peas). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Sohanjna alu matar(Indian horseradish with potato and peas) is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Sohanjna alu matar(Indian horseradish with potato and peas) is something which I have loved my entire life. They’re nice and they look fantastic.
Aloo matar uses a few simple spices for a flavorful and tangy Indian potato dish. Originating in the Punjab region of India, the dish is made throughout the country and has a few different versions; some recipes use a coconut base, and others simmer the potatoes in a tomato sauce. It is made of potatoes and peas in a spicy thick onion tomato gravy.
To get started with this particular recipe, we must prepare a few ingredients. You can cook sohanjna alu matar(indian horseradish with potato and peas) using 12 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to make Sohanjna alu matar(Indian horseradish with potato and peas):
- Make ready 5 ball boiled Suhanjna (one and half kg approx)
- Take 1 and half cup Yogurt
- Get 2 tsp salt
- Take 1 tsp red chilli crushed
- Take half cup coriander leaves chopped
- Take 1 tbs garlic paste
- Prepare 1 tbs green chilli paste
- Get 1 tbd green garlic chopped
- Take 1 cup oil
- Make ready 4 large sized potatoes
- Make ready 1 cup peas
- Make ready 3 medium sized tometos
In Indian cuisine a lot of curries are made with potatoes. This is one very simple and beginner recipe that no one can go wrong..like potatoes and green peas. unlike other punjabi curries, potato and peas is a simple curry without the fancy stuff like cream and cashew paste. aloo i have been always a huge fan of paneer recipes or paneer curries, when it comes to north indian or punjabi cuisine recipes. yet i have a special place to. Alu Mutter Poori - Potatoes and Peas Bread Recipe - Aloo Matar Poori. Potatoes and Peas are tossed in masala and is stuffed in the dough and deep fried.
Instructions to make Sohanjna alu matar(Indian horseradish with potato and peas):
- Sbsy phly Suhanjna ko saff kar ke boil kar ke Rakh lain. Suhanjna bht kerwa hota he isi liye isko 2bar boil Kiya jata he.
- Boil kar ke Achi trah Pani daal lain or squeeze kar ke balls bana lain. Ap freeze b Kar skty hn
- Ingredients green chilli paste,garlic paste,yogurt,green garlic, coriander leaves
- Ingredients :salt,red chilli, potatoes, tometoes, peas.potatoes and tometos ko cut Karen or teeno veg ko wash karein
- Cooking start kerty hn.. sbsy phly medium flame on karein or ek pan me (ap degchi pateela kuch b ly skty hn) oil daly
- Oil thora garam ho jay to garlic paste add karein
- Jab light brown ho jay to spices add kar dain
- Sath hi thora sa pani daal ke chamach chalain or bhoon lain
- Potato or peas add karein or mix karein
- Green garlic or green chilli paste b dal dain or chamach chalain
- Dhakan lagake low flame per pkaen jab tak sbzi gal jay
- Check karein jab thori c kasar rehti ho to tometoes add kar dain
- Mix karein or medium flame py dhakan lagake pkaen
- Jab tometoes achi trah mix ho jaen to Suhanjna add karein
- Mix karein or 5 mint pkaen
- Ab dahi add kar 10 sy 15 minutes pkaen ta ke dahi achi trah cook hojay
- Taste karein agr zrurat hoto mazeed 10 mints pkaen..or akhir me dhanya add karein or flame off kar dain
- Mazydaar alu matar Suhanjna ready hai.Garam chapati Naan ya chawal ki roti ke sath serve karein or ghar walo sy dad wasool karein
Potatoes are used in tons of Indian recipes and often paired with any other vegetable that you can imagine like cauliflower in aloo gobi or spinach or beans! For this instant pot aloo matar recipe potatoes are cooked with green peas in an onion tomato masala. I already have a aloo matar recipe. Aloo Matar, an Indian curry featuring a mixture of potatoes and peas, is comforting, filling, and vegetarian. The recipe calls for whole spices, dry roasted in a skillet, then cooked in oil.
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