Aloo Matar (Potato n Peas Curry)

‘Aloo Matar’is a classic Punjabi dish. But yesterday I made it slightly different way for dinner. ‘Aloo Matar’ is a potato and green peas curry sautéed with Indian spices. There are so many variations of ‘Aloo Matar’, however I wanted to create a version that didn’t have too much gravy and I wanted to have a golden yellow gravy with contrast of green from peas and chopped coriander so I used less tomatoes, added a little more turmeric powder. This is also a no onion- no garlic recipe with a few basic masalas. This dish goes really well with Roti or Paratha.
Though ‘Aloo Matar’ is a classic Punjabi dish but I prepared it slightly different way. Instead of cumin seed I have used nigella seeds (kalo jeera) and I didn’t used onion paste or garlic paste. Instead of coriander powder I have used cumin powder to give a sharp nutty flavour. To balance the sharpness of tomato I have used little bit of sugar. Here I have used mustard oil but any other oils can also be used.

  • Servings: 4-serving
  • Difficulty: easy
  • Print

Summary

  • Cuisine: indian
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

6 – 8 Potatoes – medium sized
1 cup Frozen or Fresh Green Peas
½ tsp Kalo Jeera or Nigella Seeds
A pinch Asafetida or Hing
2 Bay Leaf
1 ½ tsps Ginger Paste
1 Tomato – large (chopped)
½ tsp Red Chili Powder
1 tsp Cumin Powder
1 tsp Turmeric Powder
½ tsp Garam Masala Powder
4 – 5 Tbsps Fresh Chopped Coriander
To taste Salt
¼ tsp Sugar
3 – 4 Tbsps Oil

Steps

  1. Boil the potatoes in steamer or in pressure cooker. Peel the skin and cut it into cubes.
  2. Blanch the peas in a little water until parboiled and keep it aside.
  3. Heat 2 tbsp of oil; add nigella seeds, when it sizzles, add asafetida.
  4. When it exudes aroma add bay leaves and chopped tomatoes and sauté until tomatoes are mashed.
  5. Add the cubed boiled potatoes, peas and ginger paste and sauté for 5 mins or till oil separates and the raw flavor of the ginger paste gone.
  6. Add the dry masalas except garam masala powder, sugar and salt. Cook for 2-3 minutes.
  7. Now add 1 cup of water and mix well. Check for salt.
  8. Simmer and cook covered for another 6-7 minutes adding garam masala powder.
  9. Garnish with coriander leaves and serve hot with parathas, rotis or puries. You can adjust the consistency of the gravy according to your personal preferences.

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