Aloo Matar Curry ~ Potatoes with Green Peas

Aloo Matar curry is a simple yet classic dish prepared with chunks of potatoes and green peas. The matar variant of this very common aloo curry has been originally inherited from North India, where this is prepared in almost every house-hold. Here is my home style preparation to go well with roti or naan.

Ingredients

4-5 medium potatoes
1/3 cup green peas
1 tsp ginger garlic paste
1 medium onion, finely chopped
2 small tomatoes, finely chopped
2 tbsp oil
¼ tsp garam masala
1 tsp red chili powder
1 tbsp coriander powder
salt to taste
tons of freshly chopped coriander

To be ground:
1 tbsp dry coconut
¼ tsp poppy seed / khuskhus
1 tsp sesame seed

Method

• Par boil potatoes, peel, and chop into chunk size pieces.
• Soak the ingredients (under section ‘to be ground’) in enough water for 15-20min, and grind to a smooth paste.
• Heat oil in a pan, add chopped onion, and sauté till golden brown.
• Add ginger-garlic paste, and sauté until the raw flavor is gone.
• Now add coriander powder, red chili powder, garam masala, salt, and sauté for half a minute.
• Add chopped tomatoes, mix well, and cook covered until they turn mushy.
• Now add boiled, chopped potatoes, green peas, combine everything well, add little water, mix well, and cover with lid.
• Cook on low flame until everything is cooked thoroughly.
• Check the seasoning and adjust the consistency (by adding water if required), switch off the flame, and finish with freshly chopped coriander.