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
0.5 cup
Onion Raw
3 Tbsp
Ginger Garlic Paste
1 tbsp
Red Chilli Powder
1 tsp
Turmeric
2 pinch
Garam Masala
0.5 tsp
Ketchup
1 tsp
Coriander Leaves
1 handful
Salt
1 pinch
Water
1 cup
Cold Pressed Olive Oil
2 tsp
Cumin Seeds
0.75 tsp
Onion Raw
1 large
Tomatoes
2 medium
Step-by-step instructions to cook
Prep
Cut the washed and peeled potatoes into small cubes.
Grind onion and tomatoes to a fine paste, and set aside.
Cooking
In a pan, heat oil, add cumin seeds (jeera), and allow it to crackle, then add ginger garlic paste and stir.
Add tomato-onion puree and saute for a few minutes it's the raw smell disappears.
Add turmeric powder, garam masala powder, red chili powder, and salt, give a quick mix, and let it cook for 2-3 mins until it becomes thick.
Add potato and peas and mix well until the masala coats the veggies well.
Saute for 2-3 mins and 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 some time.
Add ketchup, mix and bring it to a boil again.
When the oil separates, switch off, garnish with coriander leaves, and sprinkle garam masala powder before serving.
Nutrition information
(per serving)
Carbs
9.3
Proteins
1.4
Fats
1.1
Fiber
6.0
51
kcal
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