Simple Aloo Matar (Potato and Pea Curry)
This is a flavorful and easy dish is made from basic ingredients that are transformed into a delicious meal. Serve with rice or naan. See the whole blog post for more information. Makes 6-8 cups.
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Ingredients
- 1 tablespoon canola oil
- 2 tablespoons butter
- 3 medium potatoes peeled and diced
- 1 heaping cup frozen peas
- 1 onion finely chopped
- 2 tomatoes finely chopped (2 cups)
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder adjust to taste
- 1/2 heaping teaspoon garam masala
- 1/4 teaspoon salt more to taste
- 1/2 cup water
- Fresh parsley or squeeze fresh lime for garnish
- Cooked rice or naan bread for serving
Instructions
- Heat the oil and butter in a large skillet or pan over medium heat. Add the cumin seeds and let them sizzle for about 1 minute.
- Add the chopped onion to the skillet and sauté until it becomes translucent, about 5 minutes. Then, add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
- Stir in the ground turmeric, ground coriander, and chili powder, and cook for another minute to toast the spices.
- Add the diced potatoes to the skillet and toss them well to coat with the spice mixture. Cook for about 5 minutes, stirring occasionally.
- Once the potatoes have started to soften slightly, add the water, garam masala, chopped tomatoes, and frozen peas to the skillet. Mix well to combine.
- Reduce the heat to low, cover the skillet, and let the curry simmer gently for 45 minutes to 1 hour, or until the potatoes are tender and the peas are cooked through.
- Garnish with freshly chopped parsley or lime juice before serving.
- Serve the Aloo Matar hot with steamed rice or warm naan bread for a complete and satisfying meal.
Notes
Puree the tomatoes before adding them to the pan for a creamier texture.
Cooking times will vary depending on the type of potato you choose and how small you cut them.