Aloo Matar Sabzi with Lassi and Beetroot Twist
This Aloo Matar (Potato and Peas) curry is not just a regular dish — it’s a beautiful fusion of flavor, color, and innovation! Boiled potatoes and lightly cooked peas are simmered in a thick, spicy gravy, made extra special with a few unique twists.
The Magic of Color:
To give the gravy that rich, restaurant-style hue, we’ve sautéed a paste of onion, tomato, green chili, and garlic in water extracted from grated beetroot. A tempering of cumin seeds, mustard seeds, and curry leaves enhances its aroma beautifully.
The Tangy Twist:
Once cooked, the most special ingredient is added — a tablespoon of homemade red-tinted lassi (or buttermilk). This gives the curry a creamy texture and a refreshing tanginess that’s unlike traditional souring agents.
To complete this unique flavor journey, we’ve added a sprinkle of pomegranate seeds, bringing a perfect balance of sweet-tart taste and a delightful texture.
This vibrant and flavorful curry will surely brighten up your dinner table. Enjoy it with roti, paratha, or rice!
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