Best Lentils Potatoes And Peas In Indian Style Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ALOO MATAR RECIPE | ALOO MUTTER



Aloo Matar Recipe | Aloo Mutter image

Simple aloo matar recipe made in North Indian style - simple potato peas gravy that tastes delicious and goes well with rice, roti or plain paratha. This can also be made in a cooker or instant pot.

Provided by Swasthi

Categories     Main

Time 30m

Number Of Ingredients 15

250 grams potatoes ((3 medium potatoes, cubed to 1 inch))
½ to ¾ cup green peas ((fresh or frozen))
100 grams onions ((¾ cup, chopped finely, 1 large))
200 grams tomatoes ((1 cup chopped or pureed, 3 medium))
2 tablespoons oil
1 green chili ( slit or chopped)
½ to ¾ teaspoon cumin seeds ((Jeera))
1 tablespoon ginger garlic paste ((or ¾ tbsp fine chopped each))
1 teaspoon coriander powder ((ground coriander seeds))
¾ teaspoon red chilli powder ((adjust to taste))
½ to ¾ teaspoon garam masala
½ to ¾ teaspoon salt ( or as needed)
¼ teaspoon turmeric
½ to 1 teaspoon kasuri methi ((dried fenugreek leaves) (skip if you do not have))
3 tablespoon coriander leaves (chopped finely)

Steps:

  • Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.
  • Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used.
  • Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle.
  • Add chopped onions, green chili and fry until lightly golden or pink.
  • Next put in the ginger garlic paste and saute until the raw smell disappears.
  • Add tomato puree and saute for 2 mins.
  • Next add chili powder, garam masala, coriander powder, turmeric and salt.
  • Saute until oil begins to separate from the masala.
  • Add potatoes and peas. Saute for 2 mins.
  • Add water just enough to cover the potatoes. Cook covered on a low to medium heat.
  • Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed.
  • If making in pressure cooker then, allow to whistle twice on a medium heat.
  • Add kasuri methi and mix well. Adjust salt if needed.
  • Serve aloo matar with rice or roti.
  • Chop the potatoes to 1 inch pieces. Press saute button on the instant pot and pour oil to the steel insert.
  • When the oil turns hot, add cumin seeds. As soon as they begin to splutter, add chopped onions and saute until light golden.
  • Then stir in the ginger garlic and saute for 30 to 60 seconds. Then add tomato puree and mix well.
  • Add all the spice powders - red chilli powder, turmeric, garam masala, coriander powder and salt.
  • Saute for a few minutes until the masala smells aromatic. (For a more authentic version you may saute this till the masala turns thick and aromatic. For this you have to switch over to saute low and saute.)
  • Then pour 1 cup of water for 2 cups of cubed potatoes. After pouring water scrape the bottom of the steel insert with a spatula to deglaze. Add peas. (If using frozen peas that are too tender, add them later once the curry is done. Simmer for a few minutes.)
  • Secure the Instant pot lid with the steam release handle set to sealing.
  • Press pressure cook button (high pressure) & set the timer to 4 minutes. When the IP is done, do a quick release by moving the steam release valve from sealing to venting.
  • Add kasuri methi. Stir and taste test. Add more garam masala and salt if you prefer. For a thicker consistency you can also cook it on a saute mode for 1 minute.
  • Garnish aloo matar with coriander leaves. Serve aloo matar with rice or roti.
  • If you are a beginner check the video on my potato curry post.

Nutrition Facts : Calories 282 kcal, Carbohydrate 41 g, Protein 8 g, Fat 10 g, Sodium 481 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

DAL MAKHANI (INDIAN LENTILS)



Dal Makhani (Indian Lentils) image

Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.

Provided by SOGOLONDJATA

Categories     Side Dish     Beans and Peas

Time 4h15m

Yield 6

Number Of Ingredients 21

1 cup lentils
¼ cup dry kidney beans
water to cover
5 cups water
salt to taste
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
6 whole cloves
1 ½ tablespoons ginger paste
1 ½ tablespoons garlic paste
½ teaspoon ground turmeric
1 pinch cayenne pepper, or more to taste
1 cup canned tomato puree, or more to taste
1 tablespoon chili powder
2 tablespoons ground coriander
¼ cup butter
2 tablespoons dried fenugreek leaves
½ cup cream

Steps:

  • Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
  • Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
  • Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
  • Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
  • Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g

LENTILS, POTATOES AND PEAS IN INDIAN-STYLE TOMATO SAUCE



Lentils, Potatoes and Peas in Indian-Style Tomato Sauce image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 15

12 ounces new potatoes
1/2 cup red lentils
8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 clove garlic
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 to 1/4 teaspoon hot-pepper flakes
1 15- or 16-ounce can tomato puree, no salt added
1 teaspoon sun-dried-tomato paste
1/2 cup dry red wine
1 cup frozen peas
1 tablespoon balsamic vinegar
3 tablespoons raisins
Freshly ground black pepper

Steps:

  • Scrub potatoes, and cut into 1-inch pieces. Place in pot with lentils and 3 cups of water. Cover, and bring to a boil. Cook over medium-high heat for about 10 minutes, until lentils and potatoes are cooked.
  • Chop whole onion, and saute in hot oil in a nonstick skillet.
  • Mince garlic, and add to onion; stir in cumin, coriander and hot-pepper flakes, cooking until onion is soft.
  • Stir in tomato puree, tomato paste and wine, and simmer.
  • When lentils and potatoes are cooked, drain well and stir into tomato mixture. Then, add peas, vinegar and raisins. Continue cooking about 3 minutes.

Nutrition Facts : @context http, Calories 555, UnsaturatedFat 5 grams, Carbohydrate 98 grams, Fat 6 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 22 grams

Related Topics