Aloo Matar Curry

Ingredients

• 3 medium potatoes, peeled and cubed (about 2 cups / 300g) 3 medium potatoes, peeled and cubed (about 2 cups / 300g)
• 1 cup (150g) green peas, fresh or frozen 1 cup (150g) green peas, fresh or frozen
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1/2 cup (120ml) tomato puree 1/2 cup (120ml) tomato puree
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (optional, for extra heat) 1/4 teaspoon red chili powder (optional, for extra heat)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 34g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Boil the cubed potatoes in salted water until tender. Drain and set aside.
2. 2.
   Heat oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add the chopped onions and sauté until golden brown.
4. 4.
   Add the minced garlic, grated ginger, and green chilies. Cook for another minute.
5. 5.
   Add the chopped tomatoes and cook until they soften and release their juices.
6. 6.
   Stir in the tomato puree, ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder (if using). Cook for a few minutes until the spices are well combined.
7. 7.
   Add the boiled potatoes and green peas to the pan. Mix well to coat them with the spice mixture.
8. 8.
   Pour in 1 cup (240ml) of water and season with salt. Stir gently to combine.
9. 9.
   Cover the pan and simmer for 10-15 minutes, or until the flavors meld together and the sauce thickens slightly.
10. 10.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Potatoes — Be sure to cut the potatoes into evenly sized cubes to ensure they cook evenly. Boiling them until tender will help them retain their shape in the curry.
• Green peas — If using frozen peas, thaw them before adding to the curry. If using fresh peas, blanch them in boiling water for a few minutes before adding to the dish.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or cashew cream to the curry.
• Adjust the spiciness according to your preference by adding more or less red chili powder.
• To make the dish more substantial, you can add other vegetables such as carrots or bell peppers.
• Serve the Aloo Matar Curry with steamed basmati rice or naan bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Aloo Matar Curry hot, garnished with fresh cilantro leaves. Accompany it with steamed basmati rice or warm naan bread for a satisfying and wholesome meal.

Presentation advice

To enhance the presentation, sprinkle a pinch of garam masala and a drizzle of coconut milk on top of the curry. Serve it in a vibrant bowl or on a decorative plate to showcase the vibrant colors of the dish.