Mutton Curry with Malabar Parotta
Main Course |
Cook Time: 100 Mins
Dry Aloo Matar with Coin Parotta
Enjoy the delightful combination of Dry Aloo Matar and Coin Parottas, creating a wonderful Indian dish that’s perfect for a quick and tasty meal.
Ingredients
Soorya Coin Parotta
2 large potatoes, peeled and cubed
1 cup green peas (fresh or frozen)
2 tablespoons oil
1 teaspoon cumin seeds
1 onion, finely chopped
2 tomatoes, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
Salt to taste
Directions
Heat oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for a minute until fragrant.
Add finely chopped tomatoes and cook until they become soft and the oil starts to separate.
Add turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
Add the cubed potatoes and cook until they are partially cooked and golden.
Add green peas and salt. Mix well and cook until the vegetables are tender and fully cooked.
Meanwhile, heat Soorya Coin Parotta on a stove-top.
Serve the flavorful Dry Aloo Matar with Soorya’s Coin Parottas.
