Saturday, July 3, 2010

Potato and Peas Curry (Aloo Matar)

"Aaj meri Rani bitiyaa kyaa khayegi?"
"Aloo-Matar aur bahut sare Matar"

The recipe of Aloo Matar conjures up images of the Ad which used to come on TV in 80's and 90's in India. A lazy gal woken up by Mommy eagerly asking her the breakfast she wishes to have. Sometimes, Mom even enacted this one for me. Infact, I attribute my love for Aloo Matar to this Ad. Without an iota of understanding of the dish, flavour and taste, a 10 year year old girl was deeply in love with this dish and the mother was the happiest needless to say; it was a welcome break from her otherwise grumbling, whining, fussy-always daughter.
My mother was shocked to sense the much hated combination of Aloo and Matar becoming a crowd favorite for me and my siblings all of a sudden. This is the way my Mom cooked it, and has always been appreciated by one and all who sampled the flavour.

Preparation time: 5 minutes
Cooking time: 30 minutes

Potatoes - 3 cups
Green Peas (fresh or frozen) - 1 cup
Tomatoes (chopped) - 3/4 cup
Onions (chopped) - 3/4 cup
Ginger-Garlic paste - 1 tablespoon
Green Chilli paste (optional) - 1/2 teaspoon
Red Chilli powder - 1/2 teaspoon
Turmeric powder - 1/3 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/3 teaspoon
Garam Masala powder - 1 tablespoon (adjust as per taste) ***
Cumin seeds - 1/2 teaspoon

For Garnish -
Coriander leaves (minced) - 1/2 cup

Wash the Potatoes to remove any grime or dirt. Peel them off the skin, wash to reove any starch content and dice them into medium to large pieces and keep aside.
In a deep thick bottomed pan, heat few spoons of oil and add Cumin seeds. Once they begin to crack, saute onions and once they turn into pinkish hue, add tomatoes and Ginger-Garlic paste. Saute well till release water and form an even consistency. Add Turmeric powder and add the diced Potatoes and Peas (if using frozen thaw for 1/2 and wash before use). Pressure cook for 3-4 whistles. Allow to cool and bring the mixture to boil. Add rest of the spice powders. Adjust salt and water. Turn off the flame once completely cooked. Garnish with chopped Coriander leaves. Serve hot with Bread of choice.

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