Aaloo Matar (Potato and Pea Curry)

• •3 piece Potatoes (medium, peeled and diced into 1-inch cubes)
• •1 cup Green Peas (frozen or fresh)
• •1 piece Onion (medium, finely chopped)
• •1 piece Tomato (medium, pureed or finely chopped)
• •1 tbsp Ginger-Garlic Paste
• •1 tsp Cumin Seeds
• •1 tsp Turmeric Powder
• •1 tbsp Coriander Powder
• •1 tsp Red Chili Powder (or to taste)
• •1 tsp Garam Masala
• •1 cup Water
• •2 tbsp Cooking Oil
• •to taste Salt
• •2 tbsp Fresh coriander leaves (chopped, for garnish)

Instructions

1. 1

   Peel and chop the potatoes. Keep the peas, chopped onion, tomatoes, green chili, ginger, and garlic ready.

2. 2

   Heat oil in a pan or kadai over medium flame.

3. 3

   Add cumin seeds and let them crackle for a few seconds.

4. 4

   Add chopped onion and sauté until it becomes soft and light golden.

5. 5

   Add ginger, garlic, and green chili. Cook for about 30 seconds until fragrant.

6. 6

   Add chopped or pureed tomatoes and cook until they become soft.

7. 7

   Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook until the masala starts releasing oil.

8. 8

   Add the chopped potatoes and green peas. Mix them well with the masala.

9. 9

   Add 1 to 1 1/2 cups of water depending on how thick or thin you want the curry.

10. 10

    Cover and cook until the potatoes are soft and fully cooked.

11. 11

    Add garam masala and mix well. Garnish with fresh coriander leaves.

12. 12

    Serve hot with roti, poori, paratha, or rice.

Chef's Tips

• 💡You can make this dish dry or with gravy depending on your preference.
• 💡Fresh green peas give a much better taste than frozen peas and make the curry more flavorful.
• 💡If you want a richer flavor, add a small spoon of ghee at the end.
• 💡Aloo Matar tastes best when served hot and fresh.