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
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