Aloo Matar/ Potato Peas Curry, the most common dish on a restaurant or party menu, can be both a dry curry or a gravy one and also there are so many versions of it. Today's curry is a gravy, gets it flavors from the fresh ginger and coriander powder added to it. It's very easy to make, can use both fresh or dry green peas, but personally I prefer using fresh or frozen green peas for this curry. Makes a wonderful combination with rotis or pooris or even with some light rice pilaf..
Need To Have
- Potatoes - Boiled, peeled and diced, 4 cups
- Fresh Green Peas - 11/2 cups
- Onions - 2 medium chopped
- Tomatoes - 2 medium chopped
- Grated Ginger - 2 tablespoons
- Red Chilly Powder - 1 teaspoon
- Coriander Powder - 3 teaspoons
- Turmeric Powder - 1/2 teaspoon
- Garam Masala Powder - 1 teaspoon
- Cumin Seeds - 2 teaspoons
- Salt - to taste
Method
Cook the green peas alone in the microwave, so as to retain the bright green color. Heat some oil, add the cumin seeds, once it starts sizzling add the chopped onions and ginger. Saute till the onions turn pink in color, now add the tomatoes, salt, turmeric, red chilly and coriander powders and a tablespoon of water and mix for 2 minutes.
Now add the potatoes, peas and about about 1 and a 1/2 cup of water, bring it to a boil, then simmer on medium heat for 5 minutes. Finally add the garam masala powder, mix and cook for another minute. Remove and serve it warm with any bread of your choice.
Note
Can also add some roasted cumin powder for additional flavor.
The amount given above is for more than 10 servings.
I use freshly ground coriander powder which is more flavorful than the store bought ones.
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