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.

 

 

 

Ingredients

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

 

 

 

Method

1.  Peel, wash, and dice potatoes in to Medium pieces.
2. Crush Ginger and Garlic to make a coarse paste
3. In a pan/Kadhai heat oil until cumin seeds splutters.  You can test by adding few to oil.
4. Once oil is hot enough, add Cumin Seeds and Asafetida.
5. Add Onion and cook for a few minutes.
6. Add Tomatoes and cook for a few minutes.
7. Add Turmeric, Red Chili Powder, Garam Masala, Coriander Powder, Aamchur Powder and Salt.
8. Cook Tomatoes and Onion until Tomatoes break down and mixture is pasty.
9. Add Peas and Potatoes and 2 -2/12 Cup Water.
10. Bring it to boil then cover and cook on medium flame until everything is cooked.
11. Take Kasuri Methi in your palm and crumble it with your fingers to make it finer.
12. Add Milk and Kasuri Methi.
13. Simmer for 5 minutes on medium flame. 
14. 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.