India is a country which serves varieties of curry recipes all across, some savoury, some sweet, some tangy, some holding a perfect balance of sweet and savour. In India, rice and wheat are staple food and these curries perfectly pair up with both rice and wheat to enhance their flavours. Aloo Matar Curry is a regular at Indian homes, especially in Northern India. This mild, savoury and spicy curry gives the comfort of the home and is a perfect dish to pair along with hot chapatis or phulkas for dinner. This is light for the stomach and is the most favourable meal for dinner along with some salad and pickle.
This naturally sweet legume is commonly found in winters and is a great source of essential vitamins and antioxidants like Vitamin K and C, and folate. It is also rich in manganese and fibre. The high fibre content in them is good for digestion and keeps the stomach clean and prevents bloating and constipation. They are a rich source of iron which prevents the body from anaemia. Vitamin C helps build immunity and gives a glowing skin and the carotenoid pigment called lutein does wonder for eyes. They are low in calories which fills the stomach and could be helpful in weight loss.
Easy to make, this curry is healthy because of the minimum oil and spices used. If made without onion and garlic, this dish can be a perfect satvik food.
Ingredients:
- 400 gms potato
- 100 gms green peasṣ
- 2 chopped green chilli
- 2 medium chopped onions
- 100 gms tomato purée
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 3-4 tbsps cooking oil
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp cumin powder
- ⅓ tsp coriander powder
- ½ tsp garam masala powder
- Chopped coriander leaves
- Salt, to taste
Method:
- Heat oil in a pressure cooker and add cumin seeds, let it temper.
- Now, add onions and green chillies and saute till the onions turn golden.
- Add ginger garlic paste and cook till the raw smell goes off.
- Then, add the cube-sized potatoes and cover the cooker and let the potatoes cook for 2-3 mins.
- Now, remove the cover and add all the spices and mix well.
- Add peas and mix well.
- Then, add tomato purée and mix, cover the cooker lid and let it cook for a minute.
- Remove the cover and give a good stir to the potatoes and peas mixture, so that they combine well with masala.
- Now, add water as per consistency and mix properly.
- Add salt and garam masala powder and stir it.
- Pressure cook the curry till two whistles.
- After two whistles, turn off the flame and let the pressure cooker cool down.
- Garnish the curry with fresh coriander leaves and the potato peas curry is ready to be served.
