Kasuri Aloo Matar (Potato Peas Curry with Fenugreek Leaves)

Name: Kasuri Aloo Matar (Potato Peas Curry with Fenugreek Leaves)
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 medium size potatoes, cubes; 3/4 cup green peas (I have used frozen peas); 2 tbsp. oil; 1/2 tsp. cumin seeds; 1 tsp. ginger-garlic paste; salt to taste; 1/2 tsp. turmeric powder; 1 tbsp. red chili powder; 1 tsp. coriander-cumin powder; 1/2 tsp. garam masala powder; 1/2 cu tomato puree; 1 1/2 tsp. kasuri methi (crushed); 1 tsp. ghee

Bethica Das @kitchen_flavours

Sharjah (UAE)

#js #pp - This is a perfect side dish that goes well with rice or chapattis. This kasuri methi flavoured aloo matar (potatoes-peas) curry is my favorite. Very easy and simple to prepare, it can be dished out in no time. I especially like this sort of curry with some hot pooris.

Bethica Das @kitchen_flavours

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Ingredients

15-20 minutes

2 servings

2medium size potatoes, cubes
3/4 cupgreen peas (I have used frozen peas)
2 tbsp.oil
1/2 tsp.cumin seeds
1 tsp.ginger-garlic paste
salt to taste
1/2 tsp.turmeric powder
1 tbsp.red chili powder
1 tsp.coriander-cumin powder
1/2 tsp.garam masala powder
1/2cu tomato puree
1 1/2 tsp.kasuri methi (crushed)
1 tsp.ghee

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Steps

15-20 minutes

1

Heat oil and temper with cumin seeds. Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.
2

Add the tomato puree and 1 tsp. kasuri methi. Fry for a few seconds. Add the potatoes and peas. Mix everything well and add 1 cup water.
3

Cover and simmer on a low flame till the potatoes are cooked through and the gravy slightly thickens.
4

When done, add the ghee and give it a stir. Serve, garnished with the remaining kasuri methi.