Aloo Matar Curry is a staple curry of North India. Probably every household in North makes this curry at least once a week, especially in winters because the hot and light gravy feels good in winters.
| Cooking time: | 20 minutes |
| Servings: | 4 |
| Difficulty: | Easy |
Ingredients
| Potatoes (aloo) | 3 medium |
| Matar (shelled peas) | 1 cup |
| Freshly blended tomatoes | 3/4 cup |
| Green chilies | 1 |
| Fresh coriander leaves | To garnish |
| Vegetable oil | 1 tbsp |
| Jeera (cumin seeds) | 3/4 tsp |
| Haldi (turmeric powder) | 1/2 tsp |
| Red chilli powder (lal mirch) | 1/2 tsp |
| Dhaniya (coriander) powder | 1 tsp |
| Salt | 1 tsp |
| Garam Masala | 1/2 tsp |
Method
- Chop green chillies and keep aside. Peel potatoes and cut them in 1 cm thick pieces.
- Heat oil in a pressure cooker and add cumin seeds. Wait till they puff up.
- Add haldi powder, chilli powder, dhaniya powder and stir till fragrant.
- Quickly add freshly blended tomatoes and chopped green chillies. Cook till oil starts separating. Stir constantly.
- Add potatoes, peas, salt and add 2.5 cups of water. Close the lid and pressure cook.
- Once the cooker starts whistling, reduce the heat and cook for 7 more minutes. Turn off the heat.
- Open the cooker when steam dies. Add garam masala and mix well. Aloo Matar Curry is ready.
- Garnish with coriander leaves and serve it hot with Parantha and Yogurt .
Notes:
- There is another variation of potato curry, which goes very well with puri.
Summary
Recipe Name
Aloo Matar Curry
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 3 Review(s)