मैंने जबसे इस आसान तरीके से आलू मटर है बनाये तबसे सारे पुराने तरीके बेकार पाए | UNIQUE ALOO MATAR

Summary

This video script offers a quick and easy recipe for making Aloo Matar, a popular Indian dish, in just 10-15 minutes without much effort. It details the preparation of ingredients like potatoes, tomatoes, onions, and spices, emphasizing the importance of cutting them to the right size for optimal cooking. The host shares tips on adjusting oil quantity and using water as an insurance against burning, ensuring a flavorful and creamy result. The script promises a simple method that will delight viewers with its simplicity and delicious outcome, encouraging them to like and follow for more quick recipes.

Takeaways

• 🍛 The recipe is for a quick and easy Aloo Matar (potato and peas) dish that can be prepared in 10 to 15 minutes.
• 🥔 Four medium-sized onions are used, which should be roughly chopped, not finely chopped, to retain the texture.
• 🍅 Four hybrid tomatoes are used, which are less acidic compared to regular tomatoes, resulting in a better-tasting dish.
• 🧅 No need to finely chop the garlic; it's better to crush it to avoid overpowering the dish.
• 🥔 The potatoes are not finely chopped either; they are cut into medium-sized pieces to ensure they don't overcook.
• 🌿 No need to chop the cilantro; it's used whole to maintain its freshness and flavor.
• 💧 A half cup of mustard oil is used, and it's heated before adding other ingredients to enhance the flavor.
• 🌶️ Spices like cumin seeds, red chili, and ginger are added to the hot oil to infuse the oil with their flavors.
• 🥘 All the ingredients are added to the pan at the same time, including the potatoes, tomatoes, and peas, and cooked together.
• 💦 Water is added as an insurance against the dish drying out, acting like a jelly to keep the ingredients moist.
• 🕒 The cooking time is around 10 minutes on medium-high flame, after which the dish is pressure-cooked until tender.
• 🥘 The final step involves adding a tablespoon of dahi (yogurt) for balance and Kasuri methi (dried fenugreek leaves) for an aromatic finish.

Q & A

What is the main dish being prepared in the script?

The main dish being prepared is Aloo Matar (potato and peas curry).

How long does it take to prepare Aloo Matar according to the script?

The preparation time for Aloo Matar is mentioned to be around 10 to 15 minutes.

What type of onions does the recipe recommend using?

The recipe recommends using four medium-sized onions, and it's noted that finely chopping is not necessary; a rough chop is sufficient.

What type of tomatoes are suggested for the recipe?

The recipe suggests using hybrid tomatoes, but if using desi (local) tomatoes, only two are needed as they tend to be a bit sour.

How should the tomatoes be cut in the recipe?

The tomatoes should be halved and deseeded, but not finely chopped.

What is the importance of the size of the potatoes in the recipe?

The size of the potatoes is important because if they are too small, they will cook too quickly and the dish may not turn out right. The recipe suggests not to make them too small.

What is the role of garlic in the recipe?

Garlic is used in the recipe, and it's mentioned that it doesn't need to be finely chopped.

What type of oil is used for cooking Aloo Matar in the recipe?

Mustard oil is used for cooking, and half a cup is mentioned as the quantity.

Should water be added while cooking Aloo Matar according to the recipe?

The recipe suggests adding a little water to prevent the dish from burning and to ensure even cooking and flavor distribution.

How long should the Aloo Matar be cooked on medium-high flame according to the instructions?

The Aloo Matar should be cooked on medium-high flame for about 10 minutes until three whistles are heard.

What is the final step to enhance the flavor of Aloo Matar as per the recipe?

The final step is to add a teaspoon of dahi (yogurt) for balance and Kasuri methi (dried fenugreek leaves) to enhance the flavor, and then cook for another 2 minutes.