Two of the most versatile and easy to make ingredients are green peas and potatoes. They can be added to pretty much anything to give a different texture, color, flavor or just to thicken the sauce and still blend in very well with a unique taste of its own without overpowering the main ingredients. So, what if you skip the rest of the ingredients and it is just potatoes and peas? That is how you get Aloo Matar. I almost always have frozen green peas and some kind of potatoes in the pantry, so it is also a super easy go-to recipe when I run out of other things in the refrigerator and the pantry. That is not what happened this time. I just was in the mood for spicy tangy Aloo Matar.
To the same base of this curry, feel free to add any other vegetables or paneer along with the potatoes and peas. Also, if you can, use fresh peas instead of frozen ones as they will absorb the flavor so much better.
Aloo Matar – The Recipe
- Potatoes, cleaned and quartered (or cut into small pieces, if you are using a large potato) – 4-5
- Oil – 1 tsp
- Red Onion, sliced – 1
- Crushed garlic- 1 tbsp
- Grated ginger – 1 tsp
- Turmeric powder – 1/4 tsp
- Red Chilli Powder / Cayenne – 2 tsp
- Thai Green Chilli, slit into half lenghtwise – 2 or 3
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Tomatoes – 3 to 4
- Green Peas – 1 cup
- Salt, to taste
- Chopped cilantro, to garnish
- 1/2 tsp garam masala, to sprinkle on top, optional
Heat the oil in a pan, add the onions, ginger and garlic to it. Saute for a while till the onion becomes soft. Add te turmeric powder, red chilli powder, coriander powder, cumin powder and the green chillies. Saute for a 2-3 mins more.
Now add the potatoes to it, add enough water to just about cover the potatoes and let it cook. Check for doneness by piercing the potatoes with a fork and if it falls down smoothly from the fork, it is done.
Gring the tomatoes, skin and seeds and all together in a food processor. Add the tomato sauce to the pan. Let is come to a boil. Add salt and the green peas to this. Let it cook for 2 mins or so.
Top off with some garam masala and the chopped cilantro leaves.
Serve hot with chapathis / naan and some pickle and yogurt on the side.