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.
Aloo Matar is the most simple and common side dish with any Indian bread. It tastes awesome with poori and some onions and green chilies on the side. We of course do not get tired of having it any time of the day. It is considered to be a favourite with young and old alike. This dish is actually considered a North Indian recipe but, it is equally relished in all parts of the country. It can be made dry (to be had with chapatis) or with gravy (to be had with rice).
- 2 med. potatoes, cubed
- 1/2 cup green peas
- 2 med. onions
- 1 tbsp. ginger-garlic paste
- 1 tomato or 1/2 tsp. tomato paste
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. coriander-cumin powder
- 1/2 tsp. red chili powder or to taste
- 1/2 tsp. garam masala powder
- 1/2 tsp. cumin seeds
- 2 bay leaves
- 1" stick cinnamon
- 2 cardamoms
- 3-4 cloves
- 2 tbsp. oil
- 1 tsp. ghee (clarified butter)
- 1/2 tsp. coriander leaves, chopped to garnish
Grind the onion along with the ginger-garlic paste and tomatoes to a smooth paste. Keep aside. Heat oil and fry the potatoes till light brown. Drain and keep aside.
In the same oil fry the bay leaves, cinnamon, cardamoms, cloves and cumin seeds. After it stops spluttering, add the ground paste and sauté till oil separates from the sides of the pan.
Now add the coriander-cumin powder, turmeric powder, red chili powder and garam masala powder and continue to sauté for a few seconds till well mixed. Add 1 1/2 cups water, the fried potatoes, salt and the peas.
Cover and cook on low flame after the first boil till the potatoes are soft. Add the ghee and stir well. Serve, garnished with coriander leaves.
