Potato and Peas Curry

Name: Potato and Peas Curry
Ingredients: 300 gm. potatoes (2 cups chopped); 200 gm. (1 cup) shelled/ frozen peas; <b>For the curry sauce/gravy:</b>; 3 tbsp. oil or ghee (use oil for vegan); 1 1/2 tsp. cumin seeds; A large pinch of asafoetida powder (optional); 2 bay leaves (optional); 2 large, brown cardamoms (optional); 1-2 small cinnamon sticks (optional); 250 gm. or 1 large onion, peeled and finely chopped or grated; 1/2 inch piece of ginger, peeled and grated; 2-3 cloves garlic, peeled and grated/crushed (optional); 2 medium or 150 gm. tomatoes, chopped or use 1 cup tinned tomatoes; 1 level tsp. turmeric powder; 2 level tsp. coriander powder; 1/4 tsp. chilli powder or to taste; Salt to taste; Water, as required; 1/2 tsp. <a href="/recipe/garam-masala/">Garam Masala</a>; A handful of chopped coriander leaves.

Aloo Matar Rasedar

Mamta Gupta

Curry Indian Main Vegan Vegetarian

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, a guide only. If you add a tablespoon of cream of coconut to this curry after it has finished cooking, it gives you a curry with entirely different taste. See the last picture.

Serves 4.

Edited November 2022

Ingredients

300 gm. potatoes (2 cups chopped)
200 gm. (1 cup) shelled/ frozen peas
For the curry sauce/gravy:
3 tbsp. oil or ghee (use oil for vegan)
1 1/2 tsp. cumin seeds
A large pinch of asafoetida powder (optional)
2 bay leaves (optional)
2 large, brown cardamoms (optional)
1-2 small cinnamon sticks (optional)
250 gm. or 1 large onion, peeled and finely chopped or grated
1/2 inch piece of ginger, peeled and grated
2-3 cloves garlic, peeled and grated/crushed (optional)
2 medium or 150 gm. tomatoes, chopped or use 1 cup tinned tomatoes
1 level tsp. turmeric powder
2 level tsp. coriander powder
1/4 tsp. chilli powder or to taste
Salt to taste
Water, as required
1/2 tsp. Garam Masala
A handful of chopped coriander leaves.

Instructions

Heat oil in a pan and add the cumin seeds, asafoetida powder, bay leaves, cinnamon and cardamoms. When cumin seeds begin to splutter/ceackle, add onion, ginger and garlic. Stir fry until fat separates and onions are lightly browned.
Add tomatoes, turmeric, coriander powder, chilli powder, salt. Stir-fry until fat separates or the mass begins to come off the pan.
Add the potatoes, and peas if using fresh peas. Stir fry for a minute or two, until vegetables look well coated and shiny.
Add 2 cups of water (adjust amount of water to how thick you like the curry gravy/sauce). Bring to boil and simmer for 10-15 minutes, until potatoes are cooked. Alternatively cook under full pressure for 2-3 minutes.
Cool and open pressure cooker.
If using frozen peas, add here. Simmer briskly for 3-4 minutes.
Adjust seasoning and gravy thickness (add more water, if too thick).
Add garam masala and coriander leaves.
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 them. 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.