Cooking "aloo-matar". Potato and hard lentils indian style?

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pressurecooker

Assistant Cook
Joined
Sep 29, 2022
Messages
7
Location
Nepal
I'm Indian and wondering how to cook it. I've never cooked them before. Do I cook it like soft lentils? I cook soft lentils like this way.

1) 1:5 lentil to water ratio (after being soaked for some time).
2) Put it in pressure cooker, add salt and wait for 3 whistles.

What else do I need to do for hard lentils. I'm cooking "matar" here. I'm a beginner cook and I don't want online hi-fi receipes.
 

pepperhead212

Executive Chef
Joined
Nov 21, 2018
Messages
3,762
Location
Woodbury, NJ
Which of the lentils are you using? 5:1 water to lentils ration will give you a very thin soup like mix. The cubes of potatoes can be added after the initial cooking of the lentils, and either cooked under pressure for a short time, or simmered, until done, which is maybe 10-15 minutes. I'm not sure what seasonings you add to this - it varies, by region, and it is also cooked much dryer, in some cases.
 

Vai101

Assistant Cook
Joined
Dec 20, 2022
Messages
20
Location
India
Aloo Matar Recipe-

Ingredients

- 2 tablespoons vegetable or canola oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 teaspoons ginger-garlic paste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 large onion, chopped
- 2 large potatoes, peeled and cubed
- 2 cups green peas, fresh or frozen
- 1 can (14.5 ounces) diced tomatoes
- Salt and pepper to taste
- Chopped fresh cilantro for garnish

Instructions

1. Heat the oil in a large skillet over medium-high heat.

2. Add the cumin and mustard seeds and cook for 1 minute, stirring constantly.

3. Add the ginger-garlic paste, turmeric, coriander, and garam masala and stir for 1 minute.

4. Add the onion and potatoes and cook for 5 minutes, stirring occasionally.

5. Add the green peas, tomatoes, salt, and pepper and cook for 10 to 15 minutes, stirring occasionally, until the potatoes are tender.

6. Garnish with chopped cilantro and serve.
 
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