Potato Peas Curry or Aloo Matar

Name: Potato Peas Curry or Aloo Matar
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 potatoes cubed; 1 cup green peas (fresh or frozen); 1 tsp ginger paste; 1/4 tsp cumin seeds; 1 pinch asafoetida; 1/2 tsp turmeric; 1/4 tsp red chilli powder; 1 tsp cumin coriander powder; 1/2 tsp fennel seed powder; 1/2 tsp garam masala; 1 tsp malai; 1 tomato chopped; 1 tbsp tomato puree; to taste salt and sugar; 2 tbsp mustard oil; 1 tsp ghee; 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#ws3 #curry
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Potato Peas Curry or Aloo Matar is an ideal dish for cold winter months when fresh peas are available in plenty.This is a simple vegetarian North Indian dish made with few basic ingredients. However the dish is made throughout the country with few variations. It tastes delicious when served with phulka roti, puri, paratha or as a side dish with steamed rice and dal.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

20 minutes

3 servings

2potatoes cubed
1 cupgreen peas (fresh or frozen)
1 tspginger paste
1/4 tsp cumin seeds
1 pinchasafoetida
1/2 tspturmeric
1/4 tsp red chilli powder
1 tspcumin coriander powder
1/2 tspfennel seed powder
1/2 tspgaram masala
1 tspmalai
1tomato chopped
1 tbsptomato puree
to taste salt and sugar
2 tbspmustard oil
1 tspghee
1 tbspcoriander chopped

Saved

Steps

20 minutes

1

Cube potatoes and pressure cook upto 2 whistles.Open lid and strain water.In the remaining water parboil green peas.Set aside.Smear salt and fry potatoes till golden and crispy.In the remaining oil,add a teaspoon ghee and sprinkle cumin seeds.When they crackle, sprinkle asafoetida (hing) and chopped tomato.Fry the tomato with pinch of salt till it is mushy.
2

Now add rest of dry masalas,ginger paste,tomato puree,malai,salt and sugar to taste.Add a bay leaf and fry the masala for 2 minutes.Add parboiled peas and potato,remaining vegetable stock and half cup more water.Boil till done.Adjust gravy according to need.
3

Sprinkle garam masala and chopped coriander and give it a toss. Serve hot with phulka roti, puri,paratha or as a side dish with steamed rice and dal in lunch or dinner.