I have added in Methi (Fenugreek) leaves for added nutritional benefit. Methi is rich in Iron, Potassium, Vitamin C and K and is also known to lower blood sugar. Only half bunch of Methi leaves are used so that the bitter taste does not overpower the other flavors. Aloo Mattar sabzi goes very well with all Indian breads including chapathi and poori or you can enjoy it along with rice dishes.

Aloo Matar Recipe Ingredients

• Aloo (Potato) - 4 medium sized
• Matar (Green Peas) - 1/2 cup
• Onion - 1/2 medium) sized
• Methi (Fenugreek) leaves - 1/2 bunch [may sound a lot but they wilt during cooking & reduce by more than half]
• Tomato - 2 medium sized
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Red Chilly powder - 1 tsp
• Cinnamon Clove powder - 1/4 tsp
• Mustard seed - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Few Curry leaves
• Coriander (Cilantro) leaves - 1 tbsp
• Oil - 2 tbsp
• Water - 1 cup
• Salt to taste

Prep time: 15 minutes
Cook time: 30 minutes

Preparation:

• Cook the aloo (Potatoes) in a pressure cooker for 2 whistles. Let the aloo cool down a little and then while they are still warm peel the skin and cut them into small cubes and set aside.
• Peel and chop the onion finely.
• Wash and chop the tomatoes finely as well.
• Wash both Methi (Fenugreek) and Coriander leaves under water to remove any dirt. Chop them fine. Note that with fenugreek, you need to pluck and use the leaves and discard the stem.
• If you don't have the Cinnamon Clove powder you can make it fresh by grinding 1/2 inch cinnamon and 4 cloves in a mixer grinder
• If you don't have the ginger garlic paste, you can use a blender to grind a medium piece of ginger and a few cloves of garlic into a paste.

Aloo Matar Cooking method

1. Take a pan on medium heat and add the oil.
2. When it is hot add mustard seeds.
3. Once they start popping add onion and curry leaves.
4. Sauté the onions until they are translucent.
5. Put ginger garlic paste and fry till the raw smell goes.
6. Put methi leaves and mattar (green peas) and mix well. Keep stirring the mixture for 3 minutes.
7. Now add the chopped tomatoes and turmeric. Cook till tomatoes turn mushy.
8. Now add salt, chilly powder and 1 cup water and bring it to boil.
9. At this stage you can do a taste test and if required add salt, chilly powder and cinnamon-clove powder accordingly. Note that since you are cooking with potatoes, you will need to use more salt than you're accustomed to in order to bring out the flavors in this recipe. Potatoes tend to absorb salt more than other foods. But don't overdo it.
10. Now add the aloo and mix well  Close the lid and cook for 10 minutes. In between you need to stir the mixture a couple of times.
11. After 10 minutes the water should have evaporated completely. If not cook for additional 2 minutes if required.
12. Turn off the heat and garnish the Aloo Matar with coriander leaves.

Aloo Mattar recipe with Methi is now ready to serve!