Tandoori Aloo Matar


Aloo (Potatoes)3-4 medium
Matar (Peas)1 cup
Piyaz (Onion)1 medium
Tamater (Tomatoes)2 large
Sabz mirch (Green chilli)1 small
Knorr cube1
Pissi laal mirchen (Red chilli powder)1.5 tsp
Namak (Salt)1 tsp
Haldi (Turmeric powder)1/4 tsp
Baisan (Gram flour)1 tsp [heaped]
Tandoori masala3/4 tsp
Pani (Water)1/4 cup
Pani (Water)2 glasses
Qasoori methi1 tsp [heaped]
Oilalmost 1/2 cup


Step 1: Fry Piyaz (Onion) till golden brown and make a paste with Tamater (Tomatoes) and Sabz mirch (Green chilli).

Step 2: Add Knorr cube in the same oil and mix till it melts. Then add Tomato paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), and Baisan (Gram flour). Mix and cook at medium flame until oil separates.

Step 3: Add Aloo (Potatoes), and Matar (Peas) and mix for 3-4 minutes at medium to low flame.

Step 4: Add Tandoori masala, 2-3 tbs of Water, and mix for 3-4 minutes.

Step 5: Add 2 glasses of water [As Required]. Mix, cover, and cook at low flame until Aloo are tender and the required consistency of gravy is obtained.

Step 6: Add Qasoori methi, mix, cover, and cook on low flame for 2-3 minutes.