Kasuri Aloo Matar (Potato Green Peas Curry with Fenugreek Leaves)

          This is a perfect side dish that goes well with rice or chapattis. This kasuri methi flavoured aloo matar (potatoes-peas) curry is my favorite. Very easy and simple to prepare, it can be dished out in no time. I especially like this sort of curry with some hot pooris.

• 2 medium size potatoes, cubes
• 3/4 cup green peas (I have used frozen peas)
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 cu tomato puree
• 1 1/2 tsp. kasuri methi (crushed)
• 1 tsp. ghee

         Heat oil and temper with cumin seeds. Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Add the tomato puree and 1 tsp. kasuri methi. Fry for a few seconds. Add the potatoes and peas. Mix everything well and add 1 cup water.

          Cover and simmer on a low flame till the potatoes are cooked through and the gravy slightly thickens. 

          When done, add the ghee and give it a stir. Serve, garnished with the remaining kasuri methi.