This dry aloo matar subji Potato green peas recipe is a easy and quick cooking Indian vegetable side dish.
Aloo matar subji will keep in the fridge for 3-4 days. Just reheat before serving.
This is a dryish subji. It is a good accompaniment with chapati to take for lunch to office or school.
You can make a wrap / roll with chapati for kids.
The ingredients for this aloo matar subji are few and it gets ready in about 15 minutes.
If you have boiled potatoes ready, you may use them and the cooking time will be reduced further.
The quantity of potato and matar/green peas can vary according to your choice and availability.
Add green peas and mix well.
Sprinkle a little water (about one tablespoon) cover and cook for 2 minutes.
Potatoes should be just done and not too soft by this time. The peas also would be cooked by now.
Serve aloo mutter subji with chapati, paratha, naan or with plain rice.
Along with or instead of garam masala, you may add cumin powder (jeera powder) and coriander powder (dhania powder).
If you are using boiled potatoes, add the green peas along with potatoes. When they are cooked, add all the other spices etc.
Enjoy Aloo matar subji.
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