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Wednesday, 19 June 2013

Alu Matar Curry (potato and peas curry)

This is a very simple alu matar gravy which can be served along with rice, most of the time alu matar is prepared as a dry dish which is eaten with roti's, but today I thought of making a rasawala (gravy) alu matar to go along with jeera rice and some thick raita.

Here's what you need :

2 large potatoes cut in medium size cubes
1 cup peas
Boil the potato and peas for 4/5 min, add in 1/2 tsp rock salt and 1/2 tsp turmeric to the water.
They do not need to be cooked completely, by boiling them for 4/5 min they retain their shape when you cook them later with the other spices.

2 large tomato pureed with 4/5 garlic, 2 green chili and a small piece ginger
1 large grated onion
1 tsp turmeric
1 tsp cumin seeds
1 tsp kalonji (nigella seeds)
2 tsp coriander powder
1 tsp red chili powder
1 tsp chaat masala
1/2 tsp kasuri methi
1/2 tsp sugar and salt to taste

Start by adding 2/3 tsp oil in a pan and add in the cumin and kalonji, then goes in the grated onion.
Cook on low and allow the onion to get transparent, now add in the dry spices and cook for 2/3 min.

Now add in the tomato puree, sugar and salt. Cook till almost dry, it will take 5/7 min.

At this stage add in the boiled potato and peas, do not throw the boiled water, keep it for later.

Saute the potato and peas in the masala paste for a few min then add in the reserved water.

Allow to boil then cover with a lid and cook till potatoes are soft !
Add kasuri methi in the end and serve with puris or rice.


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