I must admit, I always have some frozen peas in the freezer. And though I don’t use it too much of peas in my cooking, I try to use it when I can. And today I am going to share with you how I make aloo matar / potato and green peas curry).
Let’s start
**Ingredients **
Onion – 3 medium
Garlic – 4 cloves
Ginger – ½ inch piece
Green chili - 1
Tomato – 3 medium (blanched and pureed)
Potato – 1
Green Peas – 1 cup (I am using frozen peas)
Turmeric – ½ teaspoon
Garam Masala – ½ teaspoon
Chili Powder – 1 teaspoon
Coriander Powder – 1 teaspoon
Cumin Seeds – 1 teaspoon
Oil – 1 tablespoon)
Salt – As per taste
Method
Blend ginger, garlic, green chili and onion into a paste.
Heat oil in a cooker, add cumin seeds.
Add the onion, ginger, green chili and garlic paste and cook until it turns brown. This does take about 7 – 8 minutes.
Add the turmeric powder, chili powder, coriander powder and salt. Stir well. And add the pureed tomatoes.
Add potatoes and frozen peas. (If you are using fresh green peas), then don’t add the peas now.
Cook in the cooker for one whistle and allow the pressure to release naturally. If you are not using a pressure cooker, then cook until the potatoes cook.
If you are using fresh green peas, add the peas now. Let it cook without the lid until the moisture evaporates and the curry comes together. Add the garam masala. Let it cook for a couple of minutes. And it’s done.
I cook every day. Well, almost every day. And there are days where I cook multiple recipes. Having said that, I am not an authentic or professional chef. Many of my recipes are experiments as I try to adapt and use the ingredients I already have.
My mantra is you should cook food just the way you like it. I don’t mean any disrespect to traditional methods of cooking or any cultures where the cuisine originates from. But I merely try to cook it with what I have and what is available to me and sometimes, I add ingredients that I want to use up.
All photos are my own.
All photos are shot on a mobile phone.
