Aloo Matar Curry
Aloo matar is an easy and quick curry in which the potatoes and green peas are cooked together with aromatic spices making the dish simply delightful and yummy.
Servings: 4 Servings
Equipment
- 1 pan or karahi or pressure cooker
- 1 ladle
Ingredients
- 4 Potatoes diced into bite-sized
- ¼ cup Green Peas Fresh or frozen
- 1 tsp Salt ( or as per taste)
- 3 tbsp Refined oil
- 1 tsp Cumin seeds
- 1 tsp Red Chilli Powder Paprika
- 3 tsp Coriander Powder
- ½ tsp Cumin powder
- ½ tsp Turmeric Powder
- ¼ tsp Garam Masala optional
- 2 Green Chilli
- 1 tsp Ginger garlic paste or 3 garlic clove + ½ inch ginger grated
- 1 medium Onion finely chopped
- 1 medium Tomato chopped
- ¼ tsp Asafoetida/ Hing
- ¼ tsp Roasted kasuri methi powder
- 1 cup Water or as required consistency
- 3 - 4 tbsp fresh cilantro leaves finely chopped
- ½ lemon for lemon juice or ¼ tsp dry mango powder or aamchur
Instructions
Method I
- Heat oil in a pressure cooker/ pan or kadhai.
- Add cumin seeds, ginger-garlic paste, green chili, and saute for a minute.
- Add chopped onion and saute till translucent.
- Add chopped tomatoes followed by salt and saute for 2 - 3 minutes until tomatoes turn soft and mushy.
- Add red chili powder or paprika, coriander powder, cumin powder, and turmeric powder.
- Add diced potatoes and green peas. Mix well and saute on high flame for a minute. Then add water and stir them once.
- Cover with a lid if making in the kadhai and simmer for 10 minutes or until potatoes turn tender.
- If cooking on the manual pressure cooker, cover it with its lid and cook for 7 - 8 minutes until for 2 whistles.
- Once done, open the lid and add a pinch of garam masala and roasted kasuri methi along with some finely chopped fresh cilantro leaves and a dash of freshly squeezed lemon juice.
- Aloo matar curry is ready. To make a thicker consistency, smash a few potatoes using the backside of the laddle or spoon and stir.