Aloo matar
Time to cook
40 minutes
Difficulty
Easy
Serves
2
A delicious and simple curry that is made with potatoes and green peas in a creamy, mildly spiced tomato and onion-based gravy.
Ingredients
Potatoes
2 medium
Peas
0.25 cup
Onion
0.25 large
Tomatoes
2 medium
Ginger Garlic Paste
1 tbsp
Red Chilli Powder
1 tsp
Turmeric Powder
1 tsp
Garam Masala
0.5 tsp
Coriander Leaves
1 handful
Salt
1 pinch
Water
1 cup
Cold Pressed Olive Oil
2 tsp
Cumin Seeds
0.75 tsp
Step-by-step instructions to cook
Prep
Wash, peel, and cut the potatoes into small cubes.
Grind the onion and tomatoes to a fine paste and set aside.
Chop the coriander leaves.
Cooking
Heat some oil in a pan over medium heat.
Add cumin seeds (jeera) and allow them to crackle.
Add ginger garlic paste and stir until fragrant.
Add the tomato-onion puree and sauté for a few minutes until the raw smell disappears.
Mix in turmeric powder, garam masala, red chilli powder, and salt.
Cook the mixture for 2-3 minutes until it thickens.
Add the cubed potatoes and peas, mixing well to coat the vegetables with the masala.
Sauté for 2-3 minutes, then add water and pressure cook for 2-3 whistles on low flame.
Allow the cooker to release pressure naturally before opening the lid.
Open the lid, turn the flame to high, and let the gravy boil for a few minutes.
Once the oil separates, turn off the heat.
Garnish with chopped coriander leaves and sprinkle garam masala before serving.
Nutrition information
(per serving)
Carbs
9.2
Proteins
1.4
Fats
1.0
Fiber
5.6
50
kcal
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