We are starting the first week of BM#65 and I will be sharing some of my kids favorite gravies with Chapatis, Naans etc. These are the gravies I mostly make for dinner along with Chapatis mostly. Sometimes I change it with Pooris or Naans. However on a typical work day, its mostly chapatis.
My kids typically like North Indian style gravies or South Indian Kormas with coconut. If there is something they don't like much will be our style of making dals. Somehow offlate they have picked up a liking to North Indian Dals as well. Still when it comes to the gravies, they don't want to see any onions or tomatoes floating. Everything should be discarded. This forced me to adapt my recipes to smooth gravies. So my chunky Tomato Kurma got converted to smooth Tomato Kurma.
Likewise even the other gravies got a changeover and everything is now ground and sauteed. I have too many aloo matar masala to count. However I still found this one different in taste and style. The richness in this gravy is from cashews and butter. It tastes great with hot rotis.
Why I call this as Restaurant Style is because I remember eating an aloo matar this rich in a resturant sometime back. It was those rare times that somebody ordered Aloo Matar along with Paneer Butter Masala. I think it was one of my colleagues who doesn't prefer Paneer and we wanted her to have another gravy for the rotis. If you noticed this doesn't have ginger garlic paste and the taste is mild yet quite rich to elevate the senses.
Aloo Matar Masala
For the ground Masala
Onions - 2 medium
Tomatoes - 2 medium
Green chilies - 3 nos
Cashews - 5 to 7 whole
Oil - 1 tsp
Potatoes - 3 big
Fresh Peas - 1 cup
Butter - 1 tsp
Turmeric powder a pinch
Salt to taste
Green Chili - 1
For the Gravy
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Roasted Cumin powder - 1/2 tsp
Garam Masala - 1/4 tsp
Water as required
How to make the Aloo Matar Masala
For the Ground Masala
Wash and chop the onions, tomatoes. In a nonstick pan, heat oil, saute chopped onions, green chilies, tomatoes and cashews till it turns colour.
Allow to cool and then grind to a smooth paste by adding water. Keep it aside.
For the Fried Vegetables:
MW the potatoes for 4 to 5 mins. Soak in water and peel the skin. Blanch the fresh peas for 3 to 4 mins. Drain and keep it aside.
In the same pan, heat butter, add the green chilies, potato, and mater and fry till the aloo changes colour.
For the Gravy:
In the same pan once the vegetables are fried, add the ground masala, required water and bring to boil.
Next add all the spice powders, combine and simmer for 10 mins till oil comes out.