This comforting Aloo Matar curry is a classic homestyle dish made with potatoes, peas, and a slow-cooked onion-tomato masala. Cooked patiently until the oil releases, this curry is full of deep flavour and perfect with roti or rice.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 4 medium Potatoes, peeled, diced and partially boiled (about 430 g)
- 300 g Green peas
- 2 medium Onions (225 g), blended into paste
- 200 g Tomatoes, chopped and blended
- 35 g Fresh ginger
- 50 g Garlic cloves
- 12 g Green chillies (optional)
- 4 tablespoons Oil
- 1 Black cardamom
- 3 Green cardamoms
- 3 Cloves
- 1 teaspoon Cumin seeds
- 1/2teaspoon Fennel seeds
- 1 teaspoon Salt
- 1/2teaspoon Hing (asafoetida)
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Dried fenugreek leaves (kasuri methi)
- 1 litre Water (adjust as needed)
For Dressing
Nutritional Information
-
Calories
270kcal -
Protein
7g -
Carbohydrates
36g -
Fat
12g -
Fiber
9g -
Sodium
550mg -
Sugar
7g
Procedure
-
5 minutesMark As Complete
Prepare the potatoes
Peel and dice the potatoes. Parboil them for 2–3 minutes, then drain and set aside.
-
5 minutesMark As Complete
Make the masala paste
Blend onions, tomatoes, ginger, garlic, and green chillies into a smooth paste.
-
20–25 minutesMark As Complete
Cook the masala base
Heat oil in a pan. Add cumin seeds, cardamoms, and cloves. Once aromatic, add the blended paste and salt. Cook on medium heat, stirring often, until the water evaporates and oil starts to release.
-
5 minutesMark As Complete
Add spices
Add hing and turmeric powder. Fry again until the masala releases oil.
-
5 minutesMark As Complete
Add potatoes and peas
Add the parboiled potatoes, peas, kasuri methi, and garam masala. Mix well so everything is coated with the masala.
-
10–15 minutesMark As Complete
Add water and simmer
Add water according to your preferred gravy consistency. Bring to a boil, then cover and simmer on low heat until potatoes are fully cooked.
-
5 minutesMark As Complete
Final cook
Check seasoning, turn off the heat, and let the curry rest briefly before serving.
