Mattar Aloo (Potato and Peas Curry)

Make first

• Homemade Ginger-Garlic Paste15 min →

Ingredients

• 2 medium potatoes, peeled and diced
• 1 cup green peas, fresh or frozen
• 1 medium onion, finely chopped
• 2 tomatoes, pureed or 1/2 cup canned tomato puree
• 1 tbsp ginger-garlic paste
• 2 tbsp oil, vegetable or mustard oil
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp red chili powder, adjust to taste
• ½ tsp cumin powder
• 1 tsp salt, adjust to taste
• 1 cup water, adjust for desired gravy consistency
• 1 tbsp cilantro, optional, for garnishSkip

Steps

1. 1.In a pan, heat 2 tbsp oil over medium heat.
2. 2.Add 1 tsp cumin seeds and let them sizzle for a few seconds until fragrant.
3. 3.Add the chopped onion (1 medium) and sauté until golden brown.
4. 4.Stir in 1 tbsp ginger-garlic paste and cook 1–2 minutes until the raw smell is gone.
5. 5.Add the puréed tomatoes (2), ½ tsp turmeric, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp red chili powder and 1 tsp salt.
6. 6.Cook until the mixture thickens and the oil begins to separate from the spices, about 5 minutes.
7. 7.Add the diced potatoes (2 medium) and mix well with the masala.
8. 8.Pour in 1 cup water, cover, and simmer about 10–15 minutes, stirring now and then.
9. 9.Once the potatoes are almost tender, add 1 cup green peas.
10. 10.Cook 5 minutes more, until the peas are soft and the gravy has thickened.
11. 11.Stir in 1 tsp garam masala, and top with 1 tbsp cilantro if you like.