Aloo Matar–Curried Potatoes and Peas
A fresh bag of peas is calling my name as I open the fridge. Whenever is see fresh peas in grocery store I always get it. Matar Bangan (Peas and eggplant) subzi Guajarati style is a family favorite (which I will save for a later post). But to break away from same old, I decided to make Aloo Matar (Potatoes and Peas)North Indian style. Aloo Matar is fairly simple, quick and child friendly recipe. So here is how Curried Potatoes and Peas are made.
2 Cups Fresh or Frozen Peas
2 Large Potatoes
2 Roma Tomatoes
1 Medium Onion
½ inch Piece Ginger
2-3 Cloves of Garlic
1 Tsp Cumin Seeds
1 Tsp Turmeric
1 Tsp Red Chili Powder
2 Tsp Coriander Powder
¼ Tsp Garam Masala
¼ Tsp Aamchur Powder (dried Mango Powder)
¼ Cup Milk
1 Tsp Kasuri Methi (Dried Fenugreek Leaves)
2 Tbsp Oil
Salt to Taste
Pinch of Asafetida
- Peel, wash, and dice potatoes in to Medium pieces.
- Crush Ginger and Garlic to make a coarse paste
- In a pan/Kadhai heat oil until cumin seeds splutters. You can test by adding few to oil.
- Once oil is hot enough, add Cumin Seeds and Asafetida.
- Add Onion and cook for a few minutes.
- Add Tomatoes and cook for a few minutes.
- Add Turmeric, Red Chili Powder, Garam Masala, Coriander Powder, Aamchur Powder and Salt.
- Cook Tomatoes and Onion until Tomatoes break down and mixture is pasty.
- Add Peas and Potatoes and 2 -2/12 Cup Water.
- Bring it to boil then cover and cook on medium flame until everything is cooked.
- Take Kasuri Methi in your palm and crumble it with your fingers to make it finer.
- Add Milk and Kasuri Methi.
- Simmer for 5 minutes on medium flame.
- Garnish with Fresh Coriander leaves.
Serve hot with your choice of flat bread (Roti, Paratha, Naan or Puri) and also pairs well with hot seaming rice.