Oil free Restaurant style matar Aloo

Remove skin of potatoes. Cut them in cubes. Boil potatoes & peas by adding 1/2 cup water. Once done switch off gas. Keep it aside

Now boil onion, ginger, garlic, tomatoes & 2 tbsp water in a pot. Let it cool.

Grind them in a fine paste.

Heat a wok. Add onion tomato paste. Saute until it leaves wok. Once done add all spices. Saute again.

Add Boiled potatoes & peas including it's water. Mix well.

Add more water if gravy is thick or as per your requirement.

Cook it on slow flame for 2-3 minutes.

Garnish with coriander leaves.

Serve with roti or rice.