Aloo Matar

Ingredients 

• 2 medium or 2 cups Potatoes peeled and cubed
• 1 cup Green peas
• 1 large or ¾ cup Tomato chopped in medium chunks
• 2 tablespoons Oil
• ¼ teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• ½ inch Ginger
• 1 Green chili
• Salt to taste
• 2 teaspoons Red chili powder
• ½ teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 ½ cup Water more or less (depending on the size, shape and thickness of the pan)
• 1 tablespoon Cilantro or coriander leaves chopped finely

Instructions 

Step 1: Crush the ginger and geen chili using mortar and pestle or using a wet jar of spice grinder.

Step 2: Heat the oil in a pan or kadai on medium heat. Once hot add mustard seeds and let them splutter. After that add cumin seeds and let them sizzle a bit.

Step 3: Add ginger, chili paste and saute for a minute or until the raw smell of ginger goes away.

Step 4: Add cubed potatoes and green peas along with salt, turmeric powder, red chili powder, cumin powder and coriander powder. Everything mix well so spices is coated to the veggies.

Step 5: Add tomatoes and water. Stir well.

Step 6: Cover it with the lid and cook until potatoes are fork-tender (meaning soft, yet hold their shape). Do stir every 5 minutes and check if there is enough water. If needed you can add some more water and continue cooking. It took me about 15 minutes.

Step 7: NOTE: At this time, you’ll notice the gravy is watery. Let it rest covered for 5-7 minutes and magic will happen. Gravy will thicken and flavors get time to mingle.

Step 8: Lastly, garnish with freshly chopped cilantro.