From the chef’s kitchen

If you’ve been missing some good old home cooking, there’s nothing better than some classic aloo matar curry to chase away the blues. Chef Vivek Bhatt from the Hyderabad Marriott Hotel and Convention Centre gives his spin on the vegetarian dish. The recipe proportions serve four.

ALOO MATAR CURRY

Ingredients:

• Potato, peeled and deep fried or boiled until cooked 500 gms
• Green peas, boiled 200 gms
• Tomato, diced 300 gms
• Ginger paste 20 gms
• Garlic paste 10 gms
• Green chilly, chopped 20 gms
• Corainder fresh, chopped     and washed 30 gms
• Refined oil/Ghee 60 gms
• Cumin 5 gms
• Salt 10 gms
• Kashmiri Chilly powder 10 gms
• Turmeric 5 gms
• Coriander powder 5gms
• Cumin powder 5 gms
• Garam Masala 2 gms

Method:

• Heat ghee and add cumin, powdered spices and saute for a moment
• Add ginger and garlic paste, the chopped tomatoes, chili and cook until tomato is mushy
• Add the boiled potato, green peas and some boiling hot water
• Check the seasoning
• Cook till the gravy turns a bit viscous
• Garnish with coriander and serve hot