Aloo Matar Masala/ Spiced Potatoes & Green Peas Curry
Aloo Matar Masala or Spiced Potatoes and Green Peas Curry is one of the popular everyday dish. Its very common in any of the Indian kitchen especially in north India. In winters when its season of green peas I add peas to almost all dishes, let it be dal, baingan bharta, curry or dry sauteed vegetables, rice or even in soups.
In my case if I don’t feel like cooking anything, aloo matar is the solution. Even aloo tomato has won my heart with its simplicity and awesome flavor. It has no onion no garlic but still its delicious. If you have boiled potatoes its even better. Just 5 minutes and an heavenly main course dish is ready. Isn’t it great.
Ohh yes and I like it more when my husband cooks this aloo tomato curry for me. I don’t know why or how, but he cooks this dish better than me and I just loved when he makes this curry. I will share the next recipe of potatoes curry in tomato and curd (optional) based gravy for fasting recipe in India.
Coming back to my aloo matar (potatoes and green peas curry) this can be prepared in 2 ways, like curry with gravy and dry sauteed form. Both are delicious in their own way. They can actually be prepared in many other ways also. E.g. instead of tomato and onion, take mustard paste for curry base. Take posto or khuskhus base. Add then in cashew and korma base. Thats the beauty of our Indian cooking. So versatile. Just play around with ingredients and keep on adding different and unusual combinations. And they will surprise you with even greater taste each time.
Okay now make this easy main course dish.
Aloo Matar Masala/ Spiced Potatoes & Green Peas Curry
Ingredients
- 4 Potato/ Aaloo Boiled. Peeled & diced
- 1 cup Green Peas
- 1 tsp Salt as per taste
- 3 tbsp Refined oil
- 1 tsp Cumin seed
- 1 tsp Red Chilli Powder
- 3 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Sabji Masala (optional)
- 1/4 tsp Garam Masala
- 2 Green Chilli
- 1 tsp Ginger garlic paste
- 1 Onion finely chopped
- 1 Tomato chopped
- 1 Bay Leaf (optional)
- 1 pinch Asafoetida/ Hing
- 1/2 tsp Dry Mango Powder/ Amchur Optional
- Water – As required
Instructions
Method I
- Grind onion, tomato, ginger garlic paste, green chillies, 1 tsp cumin seed into fine paste.
- Heat oil in a deep frying pan or kadai.
- Once Oil is hot put one bay leaf and cumin seeds. Let it splutter and then add 1/4th teaspoon turmeric powder & 1/4th teaspoon chilli powder. This will give rich red color to the gravy. Then immediately add onion & tomato paste. Sauté for 5-6 mins till onion paste leaves oil and cooked completely.
- Then add coriander powder, cumin powder and mix it well.
- Once masala is cooked, add boiled and diced potatoes and green peas. And 1 cup of water to it and let it cook for 3-5 mins in low flame and close the lid.
- You can adjust water as per the consistency you want. If you like to have dry masala, add little water. If you wish to have it with bit more gravy like then add ½ glass water more to the curry.
- In the end add dry mango powder and garam masal and mix well. Garnish it with freshly chopped coriander leaves and add few drops of lemon.
- And serve hot with paratha, chapatti or rice.
Method II
- Heat oil in a pressure cooker. Add cumin seeds, ginger garlic paste and saute for a minute. Add chopped onion and saute till translucent and light brown in color.
- Add chopped tomatoes and saute for another minute on high flame. Add all spices except garam masala and dry mango powder.
- Add chopped potatoes (not boiled) and green peas. Mix well and saute on high fame for a minute. Then add water and salt as per taste.
- On high flame cook for 2 whistles. After the lid opens up add garam masala, dry mango powder. Add in coriander leaves and serve hot with rice or flat breads.
Method III
- Heat 3 tbsp oil in a pan. Add cumin seeds, and once it crackles add ginger garlic paste, finely chopped onion and some more extra garlic pods, green chillies and saute well till onion becomes translucent.
- Add potatoes and green peas. Add in salt and cook on low flame covered with lid for 3 – 4 minutes till they are 90% cooked.
- Add all spices and toss well. If required add 1/4 cup water so that spices will get mixed well. But this is optional.
- Cover with lid again and cook for another 2 – 3 minutes. Add garam masala and coriander leaves.
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