Aloo matar with roti

Ingredients for 4 portions

• 4Potatoes, peeled, in 3 cm cubes
• 200 gGreen peas, fresh or frozen
• 3 tbspRefined oil
• 1 tspCumin, seeds
• 1Onion, finely chopped
• 1 tspGinger, grated
• 2Green chillies, chopped
• 2Tomatoes, finely chopped
• 3 mlTurmeric
• 1 tspRed chilli powder
• 1 ½ tspCoriander powder
• to tasteSalt
• ≈ 400 mlWater
• 3 mlGaram masala
• 2 tbspCoriander leaves, chopped

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, for brushing (optional)

Method

1. Put the atta in a large bowl and add the water little by little, kneading to a soft, smooth dough, about 5 minutes. Cover and let it rest.
2. Peel the potatoes and cut them into 3 cm cubes. Chop the onion, tomatoes and green chillies and grate the ginger.
3. Heat the oil in the pressure cooker and add the cumin seeds. When they splutter, add the onion and fry until golden, about 6 minutes.
4. Add the ginger, green chillies, tomatoes, turmeric, red chilli powder and coriander powder and cook until the tomatoes are soft and the oil separates, about 5 minutes.
5. Add the potatoes, peas, salt and water, stir and close the cooker.
6. Pressure-cook on medium heat for 2 whistles, about 6 minutes, and let the pressure drop by itself.
7. Meanwhile, divide the dough into 12 balls. Roll each into a thin roti about 15 cm across, dusting with a little atta, and cook on a hot tawa until small bubbles appear; flip and cook the other side for half a minute. Hold it over the flame with tongs until it puffs up, brush with ghee and keep the rotis wrapped in a cloth.
8. Open the cooker and lightly mash a few pieces of potato to thicken the gravy. Stir in the garam masala and coriander leaves and serve with the rotis.

More recipes

• Dal tadka with steamed rice40 min
• Sambar with steamed rice45 min
• Jeera aloo with roti50 min
• Aloo gobi with roti50 min