Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

Aloo Matar ki Sabzi ,Potato and Green Pea Curry

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Aloo matar ki sabzi -A simple and flavourful potato and green pea curry cooked in a tomato base and Indian spices

Aloo matar ki sabzi is a very popular, simple and delicious curry from Uttar Pradesh (India), and is  specially served with poori and bedvis.
Usually we discard coriander steams but I have added them in the tomato paste to make it thick and more flavorful.it enhance the taste of this aloo matar ki sabzi.

aloo matar ki sabzi

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2.72 from 7 votes

Aloo Matar ki Sabzi ,Potato and Green Pea Curry

Aloo matar ki sabzi -A simple and flavourful potato and green pea curry cooked in a tomato base and Indian spices
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Satvik Food, Uttar Pradesh Cuisine
Servings: 4

Ingredients

  • 2 cup Green Peas / Hari Matar (200 gms) - Boiled
  • 3 Tomatoes / Tamatar
  • 3 Potatoes / Aloo
  • 3 Green Chillies / Hari Mirch
  • 1/2 inch Ginger / Adrak
  • 3/4 cup Fresh Coriander / Cilantro / Hara Dhaniya ONLY STEMS
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya Leaves / Chopped
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Kashmiri Chilli Powder
  • 1/4 tsp Pav Bhaji Masala ( Optional )
  • 2 tsp Coriander Powder / Dhaniya Powder
  • 1 tsp Salt / Namak
  • 2 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 8 Curry Leaves
  • 2 Dried Red Chilli, Whole

Instructions

  • Wash and chop ginger, tomato and coriander steams and grind to make a smooth paste
  • Peel and chop potatoes in slightly big chunks and deep fry them(OR use boiled potatoes and cube them) chop green chillies in big pieces
  • Heat oil in a pan and add cumin seeds, curry leaves,whole red chillies and asafoetida.
  • When it start crackling add big pieces of green chillies, ground tomato paste ,saute for a while and add all the spices and saute till oil start separating from the masala.
  • Now add boiled peas and fried potato cubes and saute for few seconds.
  • Add 2 cups of water , cover and simmer for 10 minutes.
  • Garnish with chopped fresh coriander and add 1/2 tsp of lemon juice if required.
  • Serve hot.

Notes

Serving suggestions-serve with roti ,poori  or any bread of your choice

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Comments

  14. Like the look of the gravy. And you made it with tomato, coriander and ginger only! Will use this secret masala in other curries too.

    Reply

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