I don't think this dish needs any introduction. I think it has been blogged a100 times already. But then, this curry is so delicious that I can't help blogging this recipe again.
This curry is my mom's specialty. I had learnt to make this curry from her during my college days. And this was one among the few first dishes that I had tried after marriage. This was also the first curry that S had appreciated. So you see, this curry has a lot of memories.
Aloo matar is very simple to put together and yet it tastes brilliant with either rice, rotis or naan.
Aloo matar recipe:
Preparation time: 20 mins
Cooking time: 15 mins
Potatoes-2 large, boled, peeled and mashed
Fresh or frozen peas- 3/4th cup. Par boiled
Onion- 1 Large, finely chopped
Tomatoes- 2Large, Finely chopped
Green chilli- 1, chopped
Jeera or cumin seeds- 1/2tsp
Ginger- garlic paste- 1tsp
Red chilli powder- 1/2tsp
Coriander seed powder- 1/2 tsp
Garam masala- 1 pinch
Salt- to taste
Oil- 1-1/2 tsp
Coriander to garnish
Juice of Quarter lime to garnish optional
- Heat oil in a pan and add the Cumin seeds.
- Once they sputter add the chopped onion and fry till pink.
- Add the Ginger- Garlic paste and chopped green chilli and saute till the raw smell goes
- Add the chopped tomatoes and fry for a min.
- Add the turmeric, salt, sugar, coriander seed powder and red chilli powder and fry for 2 more mins.
- Stir in the mashed potatoes and the boiled peas and mix.
- Add required quantity of water and bring the mixture to a boil.
- Add the garam masala and cook the mixture of a min more.
- Take off the heat and garnish with coriander leaves and lime juice and serve hot with rice or rotis.