Alu Matar-Potato and Peas Bhaji/Sabji Without Sauce/Gravy
Aloo Matar Ki Sookhi Sabji
This is a simple, quick and tasty dish. It is often made in north Indian homes for week-end breakfast, served with with Poories. Adding peas to potato bhaji gives it an extra dimension. In northern India, it is made with a cumin 'tarka', but you can make it with black mustard seed and curry leaves tarka or even a Panch Pooran tarka. Garlic is usually not added here. A garnish with coriander leaves is nice, but I don't very often use them, because my husband is allergic to them.
Recipe edited January 2021
500 gm. new potatoes or large potatoes peeled and chopped into bite size pieces.
1 cup peas. I use frozen peas, but you can use fresh ones.
2 tbsp. cooking oil
1 tsp. cumin seeds or black mustard seeds or Panch Pooran
A few curry leaves, added only when it is made with black mustard seed tarka.
1/2 inch piece of ginger
1/2 tsp. turmeric powder
1 tsp. of coriander powder
1/2 tsp. of chilli powder (according to taste)
1 green chilli, chopped (optional)
Salt to taste
1/2 tsp. amchoor or dry mango powder or 1 tsp. lemon juice
A bunch of coriander leaves (optional), chopped finely
Peel and chop potatoes into small, bite size pieces. If using new potatoes, there is no need to peel.
Peel and grate or finely chop ginger.
Heat oil in a karahi or wok.
Add cumin/other seeds, allow them to crackle/splutter.
Add ginger (and chopped onion if used). Fry for a minute.
Add potatoes and peas, if using raw peas. Frozen peas should be added when potatoes are almost done.
Add all ground spices. Give a quick stir to coat vegetables.
Cook covered on low heat, until potatoes are nearly cooked. You may need to add a sprinkle of water, but if you keep the heat low, it is usually not required, especially when using frozen peas.
If using frozen peas, add when potatoes are nearly cooked. Stir them in. Let them cook on low hear for 5 minutes or so.
Adjust seasoning, add amchoor powder/lemon juice and coriander leaves, if using.