Aloo Matar

Ingredients

Instructions

1. 1

   Prep everything first for quick cooking: finely chop the onion and tomatoes, mince the garlic, grate the ginger, peel the potatoes and cut them into small 2 cm cubes so they cook through within the time limit. Chop the cilantro.

2. 2

   Heat the oil in a medium pan over medium heat. Add the cumin seeds and cook for 20-30 seconds until fragrant and slightly darkened; do not let them burn, or they will taste bitter.

3. 3

   Add the onion and cook for 4-5 minutes, stirring often, until softened and light golden. Add the garlic and ginger and cook for 30 seconds more, just until the raw smell fades.

4. 4

   Add the tomatoes, turmeric, ground coriander, Kashmiri chili powder, garam masala, and salt. Cook for 5-6 minutes, stirring and pressing the tomatoes down, until they break down into a thick masala and the oil begins to separate slightly at the edges.

5. 5

   Add the potatoes and stir well to coat them in the masala for about 1 minute. Pour in the water, bring to a boil, then reduce to a brisk simmer and cover. Cook for 10-12 minutes, stirring once or twice, until the potatoes are nearly tender when pierced with a knife.

6. 6

   Add the frozen peas and simmer uncovered for 3-4 minutes, until the peas are hot and the potatoes are fully tender. If the curry looks too thick, add a splash of water; if too thin, simmer another minute uncovered.

7. 7

   Turn off the heat and stir in the cilantro and lemon juice. Taste and adjust salt if needed. Let the curry stand for 2 minutes so the flavors settle, then serve hot.

Nutrition per serving

Notes

• •Serve with roti, naan, or steamed basmati rice.
• •For a softer, homestyle texture, lightly mash a few potato pieces into the sauce before serving.
• •If using very starchy potatoes, stir gently so the cubes hold their shape.
• •For a milder version, reduce the Kashmiri chili powder to 1 g.

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