This Dhaba Style Aloo Matar is prepared in 2 stages.
For Preparing the Onion Tomato Base Gravy
Heat Oil in a Deep pan and add Cumin Seeds. Once it begins to sizzle, add finely chopped onions. Add a pinch of salt to speed up the cooking. Saute until they turn brown but nor burnt.
Add this stage, add ginger garlic paste and saute for another one min until there is no raw smell left.
Add Tomato, chilli powder and 1/2 a tsp of salt. Saute until the oil begins to separate and mixture begin to leave the side of the pan.Set this Onion Tomato Base Gravy aside.
For Preparing the ALOO MATAR GRAVY Curry
In another pan, heat oil and add cumin seeds. Once it begins to sizzle, add asafoetida.
Add cubed potatoes, turmeric , chilli powder, salt and fry to coat them well. Add 1 Cup of water to the Potatoes and allow it boil. Cover the pan with lid on in low heat and check if the potatoes are cooked using a fork. This process approximately took me about 10 minutes.
Add Frozen Peas, Kasuri Methi and Coriander powder to the cooked Potato Mixture.
Tip in the prepared Onion Tomato Base Gravy and stir in well. Check for consistency and accordingly add more water as desired.
Sprinkle Garam Masala and sugar on the top, cover and cook the Aloo Mutter curry for 5 minutes.
Squeeze in some lemon juice . It completely Optional.
Notes
Adding store bought chopped tomatoes render a rich reddish color to the gravy a little lesser than fresh tomatoes. If you are using fresh shelled peas, add them along with potatoes. This will give peas enough time to cook. Crush the Kasthuri Methi between your palms before adding it.