Aloo Matar Rasedaar Recipe

Name: Aloo Matar Rasedaar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons ghee; 1 medium onion, chopped; 2 garlic cloves, chopped; 2 cloves; 2 bay leaves; 1 inch cinnamon stick; 1 tablespoon garam masala; 1 tablespoon chili powder; ½ teaspoon turmeric; ½ teaspoon coriander; 2 tomatoes, quartered; salt; 2 medium potatoes, cubed; ½ cup green peas; 1 ¼ cups water; chopped cilantro

Servings: persons

5 tablespoons ghee
1 medium onion, chopped
2 garlic cloves, chopped
2 cloves
2 bay leaves
1 inch cinnamon stick
1 tablespoon garam masala
1 tablespoon chili powder
½ teaspoon turmeric
½ teaspoon coriander
2 tomatoes, quartered
salt
2 medium potatoes, cubed
½ cup green peas
1 ¼ cups water
chopped cilantro

1
Heat ghee and saute onion and garlic over medium heat until golden.
2
Add cloves, bay leaves and cinnamon.
3
Stir fry for 2 minutes.
4
Add garam masala, chile powder, turmeric, coriander, tomatoes and salt.
5
Mix well.
6
Add potatoes and peas.
7
Pour in water and bring to a boil.
8
Lower heat, cover the pan and simmer gently for 15 minutes, or until the potatoes are done.
9
Garnish with coriander leaves and serve hot.

210

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 tablespoons ghee, 1 medium onion, chopped, 2 garlic cloves, chopped, 2 cloves, and more.

Yes, Aloo Matar Rasedaar falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aloo Matar Rasedaar

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