Aloo matar ki sabzi - Potato Green Peas curry

Aloo Matar is a delicious and very popular dish from North India. Potatoes and peas cooked in spicy gravy produces a heavenly combination of taste and smell. I have not used tomatoes and changed it little bit to reduce the spiciness and preserve the nutrition of green peas. Overall this recipe presents a simple, easy-to-cook and healthy way to make this dish. Whenever there is a situation when unexpected guests arrive and something need to be cooked fast and yet delicious this preparation can serve the purpose. 

Preparation Time: - 15 min

Cooking Time: - 25 min

Servings: - 3~4 persons (varies according to consumption capacity)

Ingredients:-  

1. 3 medium Potatoes
2. 150 gm fresh or frozen Peas
   
3. 1 large onion sliced
4. 1 tsp crushed Garlic
5. 1 tsp finely chopped fresh Ginger
6. 1 tsp Kashmiri red chili powder – I prefer this as it is less spicy but you can use normal red chili powder
7. ½ tsp turmeric Powder
8. Pinch of Asafetida (Hing)
9. 2 silted Green Chilli
10. 6 tbsp vegetable oil ( I used 50:50 Sunflower oil and mustard oil)
11. Salt to taste
12. 1 cup warm water
13. Few coriander leaves for garnishing

Preparation:-

1. Chop the potatoes as shown in the picture. Keep aside.
2. Crush Garlic and chop the ginger. Keep aside
3. Heat oil in a large heavy-based frying pan or non-stick kadai in high flame. I used non-stick kadai/wok.
4. Add the onions to the kadai and fry, stirring occasionally, until they turn golden brown.
   
5. Mix together the garlic, ginger, Kashmiri red chilli powder, asafetida, turmeric powder, salt and green chillies. Add this spiduce mixture to the onions.
   
6. Stir to mix well and then add potatoes in the same kadai / wok. Cook till the potatoes become golden yellow.
   
7. Now add the peas. If you use fresh peas then you should add them along with the potatoes. I used frozen peas since fresh peas are not available in rainy season in Bangalore. They are soft and hence need to be added after the potatoes are shallow fried.
   
8. Pour water in the kadai, cover and cook for 7~10 minutes. Cook more if you want thicker gravy.
   
9. Turn off the heat. Garnish with fresh coriander leaves.
   

Serve hot as a side dish with steamed or flavored rice. You can even have it with roti, paratha and puris.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.