Sunday, 22 December 2013

Aaloo Matar Curry

This is one of my go-to recipes when I am in a hurry yet don't want to compromise on the taste. There could be a number of ways to make aaloo matar but this is probably one of the easiest ones with the simplest ingredients and cooks in almost no time and effort.

Aaloo Matar Curry
4 boiled potatoes medium size
1 cup peas
2 big ripe tomatoes pureed
1/2 tsp turmeric
1/2 tsp red chilly powder
3/4 tsp coriander powder
1/4 tsp garam masala powder
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Coriander leaves for garnishing

Peel the potatoes and break into pieces. Do not mash. Keep aside.

Heat 3 tbsp oil in a pan.

Add the cumin and mustard seeds and let them splutter.

Put in the pureed tomatoes and stir. Cook on simmer until the oil starts leaving the sides of the pan, about 3-4 minutes.

Add all the powdered spices and cook for another minute.

Add the peas and potatoes in the pan and mix well.

Add 2 cups water and stir well. Add salt and stir.

Cook covered for about 6-8 minutes.

Garnish with fresh coriander leaves and serve hot with puris or chapatis. I love it with jeera rice.

1. Cook longer to thicken the curry.
2. Add a pinch of kasuri methi for a variation.