Aloo Matar is a classic North Indian dish made with potatoes and green peas cooked in a flavorful tomato-based sauce. A step-by-step guide to making Aloo Matar:
Ingredients:
- 2 cups of diced potatoes (about 2 medium-sized potatoes)
- 1 cup of green peas (fresh or frozen)
- 2 tablespoons of oil or ghee (clarified butter)
- 1 teaspoon of cumin seeds
- 1 large onion, finely chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, slit (adjust to your spice preference)
- 2 large tomatoes, finely chopped
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of red chili powder (adjust to your spice preference)
- 1/2 teaspoon of garam masala
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish
Instructions:
1. Prepare the Potatoes and Peas:
1.1. Peel and dice the potatoes into bite-sized pieces. Rinse them under cold water and set aside.
1.2. If you're using fresh green peas, shell them. If using frozen peas, you can thaw them by rinsing under cold water.
2. Heat Oil or Ghee:
2.1. Heat oil or ghee in a large, deep skillet or pan over medium heat.
3. Sauté Cumin Seeds:
3.1. Add cumin seeds to the hot oil or ghee and let them sizzle for a few seconds until they start to crackle.
4. Add Onions, Garlic, Ginger, and Green Chilies:
4.1. Add the finely chopped onions, minced garlic, grated ginger, and slit green chilies to the pan.
4.2. Sauté the mixture for about 3-4 minutes or until the onions turn translucent and begin to brown.
5. Add Tomatoes:
5.1. Add the finely chopped tomatoes to the pan.
5.2. Cook the mixture for about 5-6 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate from the mixture.
6. Add Spices:
6.1. Reduce the heat to low and add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes to toast the spices.
7. Cook Potatoes and Peas:
7.1. Add the diced potatoes and green peas to the pan. Mix them with the spice mixture.
7.2. Cook for another 2-3 minutes, stirring to coat the vegetables with the spices.
8. Add Water and Simmer:
8.1. Pour in enough water to cover the potatoes and peas. The exact amount may vary but start with about 1.5-2 cups of water.
8.2. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes or until the potatoes and peas are tender. Stir occasionally to ensure they don't stick to the pan.
9. Add Garam Masala:
9.1. Once the potatoes and peas are cooked, add garam masala to the dish. Mix well.
10. Garnish and Serve:
10.1. Garnish Aloo Matar with freshly chopped cilantro leaves.
10.2. Serve hot with naan, roti, or steamed rice.
Enjoy your homemade Aloo Matar, a delicious and comforting North Indian curry!