Step-by-Step Guide to Make Homemade Aloo Matar Poha (pan Indian hybrid recipe)

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The ingredients needed to make Aloo Matar Poha (pan Indian hybrid recipe):

1. Make ready 1 cup flattened rice (Poha) soaked in water for 10-15 minutes; do not squeeze too much or it will become a mush
2. Prepare 1 onion chopped
3. Prepare 4 green chillies, slit
4. Take 1 tsp ginger paste
5. Get 1 potato chopped
6. Make ready 1/2 cup frozen pea
7. Take 1 Cinnamon stick
8. Make ready 1 cardamom
9. Take 4 cloves
10. Take 1 tsp cumin seeds
11. Get 1 tsp Garam masala
12. Get 1/2 tsp chilli powder
13. Prepare 1/2 tsp Kashmiri chilli powder
14. Make ready 1/2 tsp turmeric powder
15. Get to taste Salt
16. Prepare 2 tbsp oil

Originating in the Punjab region of India, the dish is made throughout the country and has a few different versions; some recipes use a coconut base, and others simmer the potatoes in a. Aloo matar recipe - aloo mutter. Aloo Mutter is an easy Indian curry that comes together really quickly. You can make Instant Pot Aloo Matar too with all the basic ingredients and Indian spices.

Steps to make Aloo Matar Poha (pan Indian hybrid recipe):

1. Fry whole spices, onions, ginger and chillies until fragrant.
2. Add potatoes to the mix, fry until they are 3/4 soft. Add peas to the mix; keep frying.
3. Add the spice powders to this mix; fry; add a little water if this mix is sticking to the bottom; cover and cook for 3-5 minutes.
4. Add Poha to the veggie mix and stir until you don’t see any white Poha anywhere; it should be uniformly colored. If needed add a bit of turmeric powder to ensure that you have a nice colour. Mix and fry for another 5 minutes.
5. Garnish with coriander / crushed peanuts / lemon juice. If you want to be adventurous add some sugar to taste. Totally up to you! Enjoy

Aloo Mutter is an easy Indian curry that comes together really quickly. You can make Instant Pot Aloo Matar too with all the basic ingredients and Indian spices. Instant Pot method is really simple and can be made in One Pot. Aloo and matar, their combo is always good. Whether you make a dry curry or Gravied aloo matar or even when stuffing them in paratha, samosa or kulcha or To make this recipe, the spice powders are easily available in the Indian kitchen.

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