A warming potato and pea curry, gently flavoured
with whole cumin seed
A simple, wholesome Aloo Matar works well when everything else fails. It is popular in North India and considered a favourite comfort food. Potatoes are inexpensive and readily available. Just a few carefully selected spices add a twist to a classic pea and potato combination.
Preparation Time: 5 Mi
Cooking Time: 35 Mi
- 2 medium potatoes
- 3/4 cup peas
- 1 medium onion
- 3 Tbls oil
- 1/2 tsp cumin seeds
- 1 pinch of asafoetida
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 tsp green chilli paste
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 large tomato
- 2 cups water or as required
- 1/2 tsp garam masala powder
- Salt to taste
- 1/2 cup fresh coriander leaves, finely chopped to garnish.
- Wash, peel and dice the potatoes. Rinse peas and keep aside.
- Blend the onion to make a fine paste using a food processor (or grate them).
- In a heavy-bottomed pan heat oil on a medium heat.
- Add cumin seeds and asafoetida; when the cumin seeds start to crackle, add the onion paste and sauté until light-brown in colour.
- Add garlic and ginger paste, sauté for another minute.
- Add green chilli paste, stir, add red chilli powder and turmeric, stir again (turn the flame down so that the spices don’t burn). Add chopped tomato and sauté for 2–3 minutes until oil surfaces.
- Add potatoes, peas and salt to the masala, along with 1 cup of the water, and mix well. Cover and cook until the potatoes are soft and the peas are cooked.
- Sprinkle the garam masala powder, mix well (if the gravy becomes thick then add more water, 1/4 cup at a time). Add salt to taste
- Garnish with chopped coriander.
- Serve hot with Jeera Rice or Roti
Ruby's Tip: You can add more or less water to adjust the dish’s consistency to your preference