Here’s a simple recipe for Aloo Matar, a hearty dish of peas and potatoes.
It’s an Indian recipe. So, the ingredients and spices are Indian as well. Also, use the spices as you would. Most Indians just eyeball the spices.
Ingredients:
- Potatoes (diced): 3
- Red onions (diced): 1 (small)
- Peas: 100 grams (washed and boiled, or par-boiled)
- Oil: 10-15 ml
- Mustard seeds
- Whole cumin
- Turmeric
- Cumin pweder
- Garam masala
- Salt
- Water
- Chillies (always optional for me)
- Coriander/Cilantro (chopped)
Steps:
- Started by dicing the potatoes into cubes and boiling them with salt till they are half soft. The rest of the softening will take place during the cooking process.
- Dice the onion.
- Wash and boil your peas. Skip this step if you are using par-boiled peas.
- Coat the pan’s surface with oil, and heat it till it nearly has the viscosity of water.
- Throw in the onions, a few mustard seeds and a little whole cumin. The whole spices will give the food a whole new dimension.
- Now, put in the half-boiled potatoes.
- A little while later, a dash of fresh turmeric ends up changing the entire complexion of the dish.
- A few minutes later, a few more spices found their way into the pan: garam masala and cumin powder.
- Add the peas at this point.
- Add salt according to taste.
- Add a little water.
- (Optional step) Add two broken green chillies to the mix, more for flavour than for heat.
- Cover the pan and simmer the aloo matar on medium flame till most of the water has evaporated.
- And voila! The dish is ready! Add a dash of fresh chopped coriander/cilantro for a little extra freshness.
Bon appetit!
