This Benarasi Aloo Matar is a subzi from Uttar Pradesh that is very close to my heart. I lived about 6 years of my life in Kanpur and I was exposed to many North Indian recipes because of that. My mother who is a great cook also learned a lot of her cooking when we lived in UP and hence very often cooks North Indian food along with traditional South Indian food. We lived in a rental house and the owners of the house did not eat onion or garlic. All of their recipes were no onion and no garlic and it still amazes me how much flavor they got in their dishes. I remember very clearly that their daughter used to bring her food down to our house and ask my mom to give her a piece of onion and then would eat it. This is one of the very frequently made dishes in their house and I have had the luxury of eating this finger-licking simple dish very often. I saw a video of this recipe and tried and it turned out really good. The rasedar aloo matar recipe uses very basic and few ingredients and is very quick to make. I made this dish as a part of my UP Thali. Do check out the other recipes that I made for the Thali. This Rasedar aloo matar is a very famous combo with Poori! Preparation time – 10 minutesCooking time – 40 minutesDifficulty level – easy Hari Mirch ke tipore UP style Tuvar Dal with raw mangoes Poori Rice Kesar Malai Lassi
Ingredients to make Benarasi Aloo Matar – (serves 4-6)
Potatoes – 4 (peeled and cut into large pieces) Green peas – 1 cup (I used frozen) Tomato – 4 (Washed and slit) Oil – 3 tbsp Jeera/cumin seeds – 1 ½ tsp Turmeric powder – ½ tsp Red chili powder – 1 ½ teaspoon (I used Kashmir red chili) Salt – to taste
Procedure to make Benarasi Aloo Matar
In a large pot, add the peeled and chopped potatoes, whole tomatoes (slit), and green peas.
Add about 3 cups of water, or enough to cover the vegetables, and place it on medium heat. Let the vegetables cook. After about 1—12 minutes, you will notice that the potatoes are cooked and the tomatoes are soft.
At this stage, remove the tomatoes using a slotted spoon and transfer them to a blender. Also, drain the cooked vegetable water in a bowl and keep it aside.
In a kadai or a wide pan, heat the oil. Add the cumin seeds and let them splutter. Now add the turmeric powder and the red chili powder and mix well.
Add the drained water to the pan and let it come to a quick boil.
Next, add the cooked vegetable and salt and mix well.
In the meantime, blend the cooked tomatoes in the blender and make them puree. Add this puree as well to the vegetable and let it cook further, covered, for about 6-8 minutes.
Serve hot with Puri/Poori!
More recipes with green peas
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