Recipe of Thomas Keller "Lababdar Aloo -Mattar"

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, "lababdar aloo -mattar". It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

"Lababdar Aloo -Mattar" is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. "Lababdar Aloo -Mattar" is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook "lababdar aloo -mattar" using 24 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make "Lababdar Aloo -Mattar":

1. Take 500 gms baby potatoes (boiled)
2. Prepare 1 cup peas (blanched)
3. Prepare 4 tbsp mustard oil
4. Get 1 dried red chili
5. Take 1 bay leaves
6. Get 3 pcs cloves
7. Take 3 pcs Cardamom
8. Get 1 cinnamon sticks
9. Prepare 1/2 tsp cumin seeds
10. Make ready 1/4 tsp asafoetida (hing)
11. Take 1/2 tsp Turmeric powder
12. Make ready 1/2 tsp Kashmiri red chili powder
13. Make ready 1/2 tsp coriander powder
14. Prepare 1/2 tsp garam masala powder
15. Make ready 1/2 tsp dried mango powder
16. Get 1 tbsp ginger paste
17. Take 1 medium sized finely chopped Tomato
18. Take 3 green chillies
19. Take 1/2 cup cashew nuts (ground)
20. Take 1 tsp dried Fenugreek leaves (kasuri methi)
21. Get 1/2 cup yoghurt
22. Take 1/4 cup fresh cream
23. Prepare to taste Salt
24. Get to taste sugar

Steps to make "Lababdar Aloo -Mattar":

1. Boiled the potato in a pressure cooker until they are half cooked. Remove them from water and set aside to cool and dry. Peel the potato. With a fork poke holes in the potatoes all over.
2. Heat a pan with oil. Temper it with dried red chili bay leaf cloves cardamom cinnamon cumin seeds and hing. Allow the the hing to fry for about 10 second.
3. Now add ginger paste and chopped Tomato and saute for 5 minutes. Then add all spices and cook until the smell of raw spices is gone and they have started to release oil. This should be taken about 5 minutes.
4. Then add yoghurt and stirring vigorously to prevent it from splitting. Cook off the raw yoghurt for a couple of minutes.
5. Now add the ground cashew nuts and mix it well with the spices.
6. Now add the boiled potatoes and blanched green peas. Saute them with the spices.
7. Add salt and sugar along with 1 cup of hot water. Crumble Kasuri methi and add that to the pan. Cover and allow the potatoes to simmer in the Curry for about 15 minutes. Until the gravy has reduced and potatoes are tender and juicy.
8. Once the gravy has reduced add fresh cream and coriander leaves. Cook for a minute. Turn off the flame.cover and allow to rest for 2 minutes before serving.
9. Serve it hot with puri or parantha.

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