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paganum



Potato & Peas Curry with Gravy
Aloo Matar, Rasedar

Mamta Gupta

This is one of the most popular vegetarian dish in North India, specially during the winter months, when fresh peas are in season. Proportion of potatoes and peas are approximate guide only. Serves 4.

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Ingredients

300 gm. potatoes (2 cups)
200 gm. shelled peas (1 cup frozen)
For the gravy:
3 tbsp. oil or ghee
1 1/2 tsp. cumin seeds
A large pinch of asafoetida powder (optional)
2 bay leaves
2 large cardamoms (brown ones)
1-2 small cinnamon sticks
225 gm. or 1 large onion, peeled and grated
1/2 inch piece of ginger, peeled and grated
2-3 cloves garlic, peeled and grated (optional)
2 medium or 150 gm. tomatoes, chopped
1/2 tsp. turmeric powder
1 tsp. coriander powder
1/4 tsp. chilli powder or to taste
Salt to taste
Boiling water
1/2 tsp. Garam Masala
A handful of chopped coriander leaves.

Instructions

1.Heat oil in a pan and add the cumin seeds, asafoetida powder, bay leaves, cinnamon and cardamoms. When cumin seeds begin to splutter, add onion, ginger and garlic and stir fry until fat separates and onions are lightly browned.
2.Add tomatoes, turmeric, coriander powder, chilli powder, salt and stir-fry until fat separates or the mass begins to come off the pan.
3.Add the peas and potatoes and stir fry for a minute or two, until vegetables look well coated and shiny.
4.Add 2 cups of water, bring to a boil and simmer, for 10-15 minutes, until potatoes are cooked.
5.Adjust seasoning and gravy thickness (add more water, if too thick).
6.Add garam masala and coriander leaves.
7.Serve hot with fresh Chapatties or Parathas

Notes

If you don't have tomatoes or don't like them, this dish can be made without the. In fact, in India tomatoes are quite expensive during summer months and this dish is very often made without tomatoes. At step 2, add spices, give a quick stir and add potatoes. Then continue as above.

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