Aloo Matar Pickle

Small potatoes boiled and peeled and dried - 1 Kg 
Peas shelled & boiled & dried - 500 Gms 
Ginger ground to paste - 50 Gms 
Garlic ground to paste - 50 Gms 
Vinegar - 1 1/2 cups 
Rai powder - 50 Gms 
Salt - 80 Gms 
Red chilli - 25 to 50 Gms 
Haldi - 25 Gms 
Kasuri methi (dried fenugreek leaves) - 2-3 tsp 
Mustard oil - 1 cup 

Boil or microwave the potatoes & peas separetely. 
Peel potatoes. 
Spread on a tray so that the extra water dries up. 
Mix the rai powder, salt, haldi, red chilli powder and kasuri methi with vinegar. 
Heat oil. 
Add garlic paste and fry till it turns light golden. 
Add ginger paste and fry till light brown. 
Add the vinegar with the spices to the ginger and garlic paste. 
Mix well.Add the peas & potatoes. 
Cook further for a miniute. 
Mix well and remove from fire. 
Cool and fill in a clean jar. 
Ready for use in a day or two. 
NOTE: This pickle should be consumed within a week.

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