Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:20 mins Cuisine:Indian
In Indian Cuisine, there are unlimited curries using Aloo/Potato either as a main ingredient (or) as a part of the curry. Amma (Mom) never used onion & garlic in her recipes, hence even my recipes in my blog are mostly without them. Irrespective of their absence, the curries / any dish that Amma made was for sure, a classic. She always taught me that the taste of a recipe should not be dependant on any one particular ingredient. Whatever you add or eliminate the taste would retain if right amount of Salt & Spice are added. 🙂
This, Aloo matar / potato peas gravy curry, recipe is the one I learnt from my Mom. Ofcourse she never used garam masala, which I added additionally. So, just try this very simple recipe of my Mom, I bet you’ll adore it!
Its a Vegan, Gluten free, No Onion, No Garlic curry which can be served as a side with roti, chapathi, plain rice, any pulao, any bread.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Curry recipes collection here⇒ Curry / Koora / Stir Fry
Breakfast recipes collection⇒ Breakfast / Tiffin
Rice recipes collection⇒ Main Course
Related Posts with POTATO⇒
- Potato & Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)
- Potato Mash Curry /Aloo Tadka / Bangaladumpa Koora
- Chana-Aloo Chat / Chickpeas-Potato Salad
- Potatoes – 5 (large size)
- Tomatoes – 4 (medium size)
- Ginger – 1 inch piece
- Salt – as per taste
- Coriander – 10 twigs
- Curry Leaves – 10 leaves
- Green Chillies – 7
- Cooking Oil – 3 tablespoons
- Coriander – 5 to 6 twigs
- Frozen Green Peas – 1 cup
- Sugar / Jaggery – 1 tablespoon
- Red Chilli Powder – 3 teaspoons
- Garam Masala Powder – 1 (or) 2 teaspoons
- Jeera/Cumin Powder – 1 tablespoon
- Water – as required
Ingredients for Tempering:
- Turmeric – ¼ teaspoon
- Sesame Seeds – ¼ teaspoon
- Jeera / Cumin Seeds – ½ teaspoon
- Mustard Seeds – ¾ teaspoon
- Garam Masala Powder
- Jeera/Cumin Powder
Procedure for Aloo matar masala / potato peas gravy curry:
- Firstly, wash the vegetables and herbs.
- Peel the potatoes, cut into cube size pieces and put them in a bowl of water (to prevent them from changing colour).
- Cut the tomatoes into small pieces.
- Slit the green chillies length wise, finely chop the ginger and coriander.
- Put a frying pan on stove top under medium flame, add the oil and let it heat.
- Add all the ‘Ingredients for Tempering’ and let them splutter.
- Add the chopped ginger, slit green chillies and curry leaves.
- Transfer all the potato, tomato pieces and required salt.
- Add 1½ of water and close the pan, let it cook for 10 mins.
- Now add the green peas, leave the pan with lid for 5 more mins.
- Take the lid off the pan, add the sugar, red chilli powder, garam masala powder and jeera /cumin powder.
- Mix everything thoroughly and leave it open for 2-3 mins.
- Once the curry reaches your desired consistency, add half of the chopped coriander.
- Give a gentle mix and switch the flame off.
- Transfer the curry/sabzi into a serving dish and garnish it with rest of the coriander. Done!!
- If you prefer Onions & garlic, you can add them (chopped) along with the ginger and pan fry them.
- Adjust the salt and spice as per your taste.
- Keep the flame on, until you get the desired consistency of curry.
- You can add 1 tablespoon of chickpea flour / besan at the end to thicken. That’s optional. I didn’t.
- This curry can be stored in the refrigerator up to 1 week and re-heat before serving.
- The taste of this, Aloo matar masala / potato peas gravy, is so delectable that we will surely go for another serving.
- Though this curry doesn’t have onions & garlic, because of the fresh masala/spice powders, the aroma & taste easily enhanced.
- We had this curry as a side dish with Poori/Puffed Indian Bread.
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