Aloo Matar | Potato Peas Curry
Simple yet delicious potato peas gravy which I often prepare at home. Chunks of potato and matar are cooked in onion-tomato gravy.
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Ingredients
- 4 medium Potato
- 1 cup Green peas
- 2 medium Onion
- 2 medium Tomato
- 1 tsp Ginger Garlic Paste
- 1 tsp Jeera/Cumin
- 2 Green chillies
- ½ tsp Red chilli powder
- ½ tsp Jeera/Cumin powder
- ½ tsp Coriander powder
- ½ tsp Garam masala
- ½ tsp Turmeric powder
- 3 tsp Oil
- 3 tsp Coriander leaves (roughly chopped)
- Water as required
- Salt to taste
Ingredients
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Instructions
Prep
- Wash, peel the skin & cut potatoes into small cubes. Put cut potatoes in enough water to cover them. This keeps potatoes from turning dark.
- Finely chop Onion & tomatoes or grind them to paste separately. Slit green chillies.
Method
- In a pressure cooker heat oil, add jeera & let it sizzle.
- Once jeera is sizzled, add finely chopped onion & fry till its golden brown.
- Add ginger garlic paste, sauté until intense smell of ginger garlic paste is gone.
- Now add tomato paste & spice powders (turmeric, red chilli, coriander & cumin powder) to onion mixture. Sauté till onion tomato & spice mixture start releasing oil.
- Add cubed potatoes & peas, sauté in medium heat for 3-4 minutes.
- Add Garam masala powder, salt & water, mix well. Add water & adjust the consistency of curry as desired.
- Pressure cook for 2 whistle.
- Once pressure subsides, open the cooker add coriander leaves & mix well.
- Serve hot with chapathi, roti & pulka.
