Description
Potatoes and peas simmered in a spiced tomato and yogurt gravy with cumin, mustard seeds and garam masala. About 30 minutes of cooking; good with rice or hot phulkas.
Ingredients
Units
- 5 potatoes
- 1 cups (237 ml) green peas
- 1 onion
- 2 tomatoes
- 1 tbsp ginger, garlic and green chillies paste
- 1 tbsp red chilli powder
- 1 tbsp garam masala
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tbsp yogurt
- Oil
- Salt
Instructions
- Heat oil. Add cumin and mustard seeds and let them splutter.
- Add chopped onions, ginger, garlic, and green chilies paste. Sauté until the onion turns translucent.
- Add chopped tomatoes and all dry spices. Cook for 15 minutes.
- Add yogurt and mix well.
- Add peas, potatoes, salt, and water. Cover the pan and cook for 15 minutes, stirring occasionally.
- Garnish with coriander and serve with hot phulkas.
Notes
- For a smoother gravy, blend the tomatoes before adding them to the pan.
- If you don’t have fresh peas, frozen peas work well; just add them with the potatoes.
- Store leftover Aloo Matar in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 7
- Cholesterol: 10