ALOO MATAR CURRY RECIPE | POTATO PEAS CURRY
Aloo Matar curry is a simple and easy recipe made with potatoes and peas in a rich, spicy onion-tomato gravy. The best part is that it is a vegan and gluten-free dish.
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Servings: 4 people
Ingredients
- Potatoes – 2to 3 medium cubed
- Fresh peas/frozen -½cup
- Finely chopped onion – 1 small
- Cloves – 2
- Cinnamon – a small piece
- Mustard seeds – ½ tsp
- Urad dal -½ tsp
- Cumin seeds- 1tsp
- Curry leaves
- Oil – 2tbsp
- Salt as per taste
To grind:
- Garlic – 4nos
- Ginger – ½ inch
- Coconut pieces – 2tbsp
- Onion – ½
- Red chilli powder- 1 ½ tsp
- Coriander powder – 1 ½ tsp
- Coriander leaves
- Salt to taste
Instructions
- Wash and peel the potatoes. Chop them into cubes and keep them in water until used.
- In a mixie jar/ blender add all the above ingredients mentioned to grind. Grind them into a fine paste by adding little water.
- Heat a pressure cooker, add 2 tablespoon oil. Once the oil is hot add mustard seeds, urad dal, cumin seeds, cloves, cinnamon and curry leaves. Fry for a few seconds.
- Next, add chopped onions and fry till they turn into translucent.
- Add chopped tomatoes along with turmeric and saute till they become mushy.
- Next, add the grounded masala paste and cook till oil separates from the masala.
- Add peas, cubed potatoes and sauté for 2-3 minutes.
- Then add 1cup of water or enough water to cover the potatoes. Close the lid of pressure.
- Cook for 2 whistles on medium heat.
- Once the pressure comes down, open the lid. Add coriander leaves and mix well.
- Transfer the aloo matar curry into a serving bowl and enjoy it with Jeera rice, poori or paratha.
Video
Notes
- You can make this recipe in a pan instead of a pressure cooker.
- Adjust the spices according to your taste.
- Instead of fresh peas, you can use frozen ones
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