Name: Aloo-Matar Masala / Potato-Peas Gravy Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 5 count Potatoes ((large size)); 4 count Tomatoes ((medium size)); 1 inch piece Ginger; Salt (as per taste); 10 twigs Fresh Coriander; 10 count Curry Leaves ((optional)); 7 Fresh Green Chillies ((or as per taste)); 3 tablespoons Cooking Oil; 4-5 twigs Coriander; 1 cup Frozen Green Peas; 1 tablespoon Sugar/Jaggery; 2 teaspoons Red Chilli Powder / Paprika ((or as per taste)); 1-2 teaspoons Garam Masala Powder; 1 tablespoon Jeera / Cumin Powder; Water ((as required)); ¼ teaspoon Turmeric; ¼ teaspoon Sesame Seeds; ½ teaspoon Jeera / Cumin Seeds; ¾ teaspoon Mustard Seeds

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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

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
Fresh Coriander – 5 to 6 twigs
Frozen Green Peas – 1 cup
Sugar / Jaggery – 1 tablespoon
Red Chilli Powder / Paprika – 2 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 masala / Potato Peas gravy curry:

PREP WORK:

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.

COOKING:

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.

Green chillies being added to the ‘Ingredients for Tempering’
Add the chopped ginger, slit green chillies and curry leaves.
Transfer all the potato, tomato pieces and required salt.

Potato and Tomato pieces, along with salt added to the pan
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.

Frozen green peas being added to the softened tomatoes and potatoes
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.

After adding the masala / spice powders to the cooked veggies
Once the curry reaches your desired consistency, add half of the chopped coriander.
Give a gentle mix and switch the flame off.

Curry before switching the flame off
Transfer the curry/sabzi into a serving dish and garnish it with rest of the coriander. Done!!

Aloo Masala / Potato-Masala [Gravy Curry] garnished with chopped coriander

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 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.

Aloo Masala / Potato-Masala [Gravy Curry] served as a side for Poori

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Aloo-Matar Masala / Potato-Peas Gravy Curry

VegCookBook by Praveena

Vegan, Vegetarian, Simple, Easy to make, gravy curry or side for any rice, roti, phulka, Indian breakfast.

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Main Course, Side Dish

Cuisine Indian

Servings 5 servings

Equipment

Frying pan (for stove-top method)

Ingredients

5 count Potatoes (large size)
4 count Tomatoes (medium size)
1 inch piece Ginger
Salt as per taste
10 twigs Fresh Coriander
10 count Curry Leaves (optional)
7 Fresh Green Chillies (or as per taste)
3 tablespoons Cooking Oil
4-5 twigs Coriander
1 cup Frozen Green Peas
1 tablespoon Sugar/Jaggery
2 teaspoons Red Chilli Powder / Paprika (or as per taste)
1-2 teaspoons Garam Masala Powder
1 tablespoon Jeera / Cumin Powder
Water (as required)

Ingredients for Tempering

¼ teaspoon Turmeric
¼ teaspoon Sesame Seeds
½ teaspoon Jeera / Cumin Seeds
¾ teaspoon Mustard Seeds

Instructions

PREP WORK:

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.

COOKING:

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!!

Keyword aloo matar masala curry, indian style potato gravy curry, mild flavoured potato sabzi, potato green peas gravy curry

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Aloo-Matar Masala / Potato-Peas Gravy Curry