Guide to Prepare "Lababdar Aloo -Mattar" in 19 Minutes for Mom

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, "lababdar aloo -mattar". It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

"Lababdar Aloo -Mattar" is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. "Lababdar Aloo -Mattar" is something which I have loved my whole life. They are fine and they look fantastic.

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 get started with this particular recipe, we must prepare a few ingredients. You can have "lababdar aloo -mattar" using 23 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make "Lababdar Aloo -Mattar":

1. Take baby potatoes (boiled)
2. Prepare peas (blanched)
3. Take mustard oil
4. Prepare dried red chili
5. Make ready bay leaves
6. Make ready cloves
7. Prepare Cardamom
8. Take cinnamon sticks
9. Get cumin seeds
10. Take asafoetida (hing)
11. Take turmaric powder
12. Prepare Kashmiri red chili powder
13. Take coriander powder
14. Take garam masala powder
15. Make ready dried mango powder
16. Make ready ginger paste
17. Take medium size finely chopped Tomato
18. Make ready green chillies
19. Take cashew nuts (ground)
20. Get dried Fenugreek leaves (kasuri methi)
21. Prepare yoghurt
22. Make ready fresh cream
23. Prepare Salt sugar

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Instructions to make "Lababdar Aloo -Mattar":

1. 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.
2. 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.
3. 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.
4. Then add yoghurt and stirring vigorously to prevent it from splitting. Cook off the raw yoghurt for a couple of minutes.
5. Now add the ground cashew nuts mix it well with spices.
6. Now add the boiled potatoes and blanched green peas. saute them with the spices.
7. 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.
8. 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.
9. Serve it hot with puri paratha

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