NMOT: Nam Mane Oota Tindi

Aloo Matar | Potato Peas Curry

Simple yet delicious potato peas gravy which I often prepare at home. Chunks of potato and matar are cooked in onion-tomato gravy.

Aloo Matar | Potato Peas Curry
  1. Wash, peel the skin & cut potatoes into small cubes. Put cut potatoes in enough water to cover them. This keeps potatoes from turning dark.
  2. Finely chop Onion & tomatoes or grind them to paste separately. Slit green chillies.
  1. In a pressure cooker heat oil, add jeera & let it sizzle.
  2. Once jeera is sizzled, add finely chopped onion & fry till its golden brown.
  3. Add ginger garlic paste, sauté until intense smell of ginger garlic paste is gone.
  4. Now add tomato paste & spice powders (turmeric, red chilli, coriander & cumin powder) to onion mixture. Sauté till onion tomato & spice mixture start releasing oil.
  5. Add cubed potatoes & peas, sauté in medium heat for 3-4 minutes.
  6. Add Garam masala powder, salt & water, mix well. Add water & adjust the consistency of curry as desired.
  7. Pressure cook for 2 whistle.
  8. Once pressure subsides, open the cooker add coriander leaves & mix well.
  9. Serve hot with chapathi, roti & pulka.

Nam Mane Oota Tindi

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