Aloo-Matar Masala / Potato-Peas Gravy Curry

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⇒  

1. Potato & Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)
2. Potato Mash Curry /Aloo Tadka / Bangaladumpa Koora
3. Chana-Aloo Chat / Chickpeas-Potato Salad

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Ingredients:

• 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

Special Ingredients:

• Garam Masala Powder
• Jeera/Cumin Powder

Procedure for Aloo matar / 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 stovetop 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!!
  

  

Tips:

• 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.

Result:

• The taste of this, Aloo matar / potato peas gravy curry, 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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