One-Pot Peas And Potato Dry Curry / Aloo Matar Recipe

I love potatoes either boiled or merely tossed with few spices. Mama adds potatoes in most of the recipes she makes as potatoes can turn any boring food an enjoyable savory meal. Today, I am going to share mama's recipe of potatoes and green peas curry that I have grown up eating. Mama has always hand-fed me as I had a very bad practice of finishing my college assignments at the last minute, I have also come to realize that I had always ignored food over work due to deadlines and the pressure of multiple projects. She used to feed me when I was busy packing my stuff. Maybe that's the only reason I have always eaten more when hand-fed, the memories of those times bring back the simple pleasures of teenage.

There are times when we are tired of eating lentils and green leafy vegetables at lunch and that is when the hero of recipe "potatoes" gets mingled with green peas. If you're tired of eating non-veg meal, then this dish is for you! Aloo Matar or Potato and green peas curry is cooked in a spicy and tangy seasonings, It's a not a regular recipe prepared with tomatoes or onion sauce, just a touch of spices and a yummy dish is ready to eat. Aloo Matar recipe starts with an aromatic flavor of spices that makes a pleasant appearance with steam rice or chapati. 

Indian food has a reputation for being difficult and time-consuming but my recipe's breaks down into a simple technique with shockingly delicious results. Here's what I have learned so far from my mama's cookbook and this one tastes damn good. Try this delightful dish of potatoes and green peas with handy ingredients that can be served anytime of the day.

One-Pot Peas And Potato Curry / Aloo Matar

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Serves: 3 persons

Ingredients:

1 cup green peas

1 large size potatoes, avoid peeling its skin and cut them into dice.

2 tablespoons of cooking oil

2-3 tablespoon red chili flakes

1/2 teaspoon coriander powder or dhania Powder

1/2 teaspoon cumin powder or zeera powder

1/2 teaspoon turmeric powder or haldi

1/2 teaspoon cumin seeds or zeera

1 teaspoon raw mango powder or amchur powder 

Salt to taste

1 cup water

Method:

• Heat oil in a large saucepan over a medium-high heat and add half teaspoon of cumin seeds or zeera and let them pop for a few seconds. As soon as they pop and flavor the oil, all at once add green peas and diced potatoes. Let them fry for about 5 minutes.
• Now, add 2 tablespoons red chili flakes, 1/2 teaspoon turmeric powder, 1/2 tablespoon of coriander powder, 1/2 tablespoon of cumin powder and salt to taste. Mix until fragrant, for few minutes. Add red chili powder as per your choice, I prefer extra spice in my food so I don't mind extra heat!
• Now add 1 cup of water, stir and bring it to simmer and cover the lid. Let it cook for about 15-20 minutes under a low-medium flame. Stir occasionally and keep checking the consistency of the liquid. You can add little water if the water has evaporated and the veggies are uncooked.
• Turn off the flame when the liquid has reduced into a thick stew and all the spices have melted. Adjust the seasoning and salt as needed. Add 1 teaspoon of amchur powder or lemon juice. Garnish with chopped cilantro, optional.
• Serve hot with Roti, Chapati or Zeera rice.

You can also add cottage cheese, eggplant and drumsticks - any veggies you like.