Spiced Potato and Pea Curry — Aloo Matar
A North Indian everyday curry of potato and green peas in a spiced tomato-onion gravy, finished with garam masala and fresh coriander.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cube 400g potato into 0.75-inch pieces. Finely chop 1.5 medium onions and 2 green chillies. Mince 2 tbsp ginger-garlic paste. Puree 2 medium tomatoes. Measure all spices: cumin seeds, bay leaf, chilli powder, turmeric, ground coriander, ground cumin, garam masala, kasuri methi. Chop fresh coriander and julienne ginger for garnish.
Sear
Heat 3 tbsp oil in a heavy skillet over medium-high heat. Add cumin seeds and bay leaf, sizzle 15 seconds until fragrant. Add potato cubes, cook 6–7 minutes stirring, until edges turn golden brown. Transfer to a plate.
Saute
Lower heat to medium. Add chopped onions to the pan, cook 6–7 minutes stirring, until deep golden brown. Stir in ginger-garlic paste and green chillies, cook 1 minute until raw smell fades.
Build
Add tomato puree, tomato paste, chilli powder, turmeric, ground coriander, ground cumin, and salt. Cook 5 minutes on medium-low, stirring occasionally, until oil beads at edges and masala darkens.
Simmer
Return potatoes to the pan. Pour in 400ml hot water, stir and cover. Simmer on low heat 12 minutes until potatoes are fork-tender. Add frozen peas, simmer uncovered 3 minutes on medium until peas heat through and gravy thickens slightly.
Finish
Stir in garam masala and crushed kasuri methi off the heat. Cover and rest 1 minute to meld flavours.
Plate
Transfer to a serving bowl. Garnish with fresh coriander and julienned ginger. Serve with hot roti, paratha, or basmati rice alongside.
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