Aloo Matar Dry Recipe (Potato Peas Curry)
Aloo Matar Dry Recipe (Potato Peas Curry) is a classic Indian side dish that combines potatoes and green peas with aromatic spices.
Ingredients
- 4 medium sized Potatoes peeled and diced into medium-sized cubes
- 1 cup Green Peas fresh or frozen
- 2 tablespoon Oil
- 1 teaspoon Cumin Seeds
- 1 large Onion finely chopped
- 2 slit Green chilies
- 1 teaspoon Ginger garlic paste
- 2 medium sized Tomatoes finely chopped
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Garam Masala Powder
- Salt to taste
- ½ cup Water or as needed
- Fresh Coriander Leaves for garnish
Instructions
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until the colour slightly changes.
- Add slit green chilies and ginger garlic paste and sauté for another minute until the raw smell disappears.
- Add finely chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook the spice powders for a minute.
- Add diced potatoes and green peas. Mix everything until the potatoes and peas are well coated with the onion tomato masala.
- Add ½ cup of water. Cover the pan with a lid and cook on low to medium heat until the potatoes are tender and the peas are well cooked, stirring occasionally to prevent sticking.
- If the water has fully evaporated and the potatoes remain uncooked, sprinkle more water, close and cook until the potatoes and peas are done.
- Once the potatoes and fresh peas are cooked, sprinkle garam masala powder and mix well.
- Cook for another 5 minutes with the pan open, so the potatoes are slightly roasted.
- Garnish with fresh coriander leaves. Serve the hot and quick Indian aloo matar as a side dish with any Indian bread like roti, naan, or basmati rice.
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