For 8-10 people
Ingredients
• 200 grams Dry matar soaked in water for 4 hours and then cooked in a pressure cooker. Don't overcook the matar, cook until 75% done
• 4 medium sized potatoes boiled and mashed with hand
• 1 large onion finely chopped
• 2 tomatoes finely chopped
• 2 tbsp ginger garlic paste
• 4 red chillies ground to a fine paste along with 3 garlic cloves
• Garam Masala paste - 2 tsp fennel seeds, 3 inch cinnamon, 2 black cardamoms, 4 green cardamoms, 1 bay leaf, 4 cloves - soak in water for 30 mins and grind to a fine paste
• 1 tsp turmeric
• 1 tbsp roasted coriander powder
• 2 tsp roasted cumin powder
• 3 tbsp mustard oil
For Garnish
• 2 onions finely sliced
• Sev
• Boondi
• Masala peanuts/kabuli chana
• Mitha chutney (6 dates, 1 tbsp tamarind ground to a paste and added in 2 tbsp jaggery and 1 cup water. Simmer for 10 mins and cool)
• Tamarind water
• Whisked curd
• Chat masala (Home made: Mix well 1 tbsp black pepper powder, 1 tbsp black salt, 1/2 tbsp white salt, 1 tbsp dry mango powder, a pinch of hing, 2 tsp red chilli powder, 1 tsp roasted coriander powder)
• Roasted Papad (typically nimki/pampdi is used)
Process
• In a curry pan, add the mustard oil and heat it.
• When heated, add 1/3rd each of ground chilli paste and garam masala paste. Fry for 2-3 minutes.
• Add chopped onions and fry for 5 minutes.
• Add ginger garlic paste and fry for some 5 minutes.
• Add tomatoes, turmeric, coriander powder, cumin powder. Adjust for salt and fry for 3 mins.
• Lower the flame and keep on frying the masala for around 10 minutes.
• Add the remaining ground chilli paste and garam masala paste and fry on low hear for another 10 minutes.
• Add the boiled matar, 2 cups water and mix well.
• Cook the matar in the masala mixture for 10 mins before adding the mashed potatoes.
• Add 2 tbsp tamarind water and mix well. Adjust for chatapataness and spiciness.
• Leave for 10-15 minutes until there is a slightly thick gravy consistency.
Plating
• On a plate, scoop out 2 large serving spoon potato matar masala.
• Top with a tbsp of mitha chutney and tamarind water.
• Top with sliced onions, sev, boondi, papad, Masala peanuts/kabuli chana.
• Sprinkle some chat masala.
• Add a spoon of curd on the top.
• Slightly drizzle the mitha chutney and sprinkle the chat masala.
Enjoy!!!
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