Aaloo Matar ki Subji (Potato Peas Curry)

Ingredients:



12-15 baby potatoes boiled.

¾ cup peas.

2 tomatoes.

½ small onion.

½ tsp grated ginger.

1 green chilli deseeded and chopped finely.

2 tbsp tomato paste.

1 tbsp of chopped coriander leaves for garnishing.

1 tbsp oil.

½ tsp cumin seeds.

½ tsp red chilli powder.

¼ tsp turmeric powder.

2 tsp coriander powder.

Salt to taste.

½ tsp garam masala.



Serves 2.



Process:



Boil the potatoes. Let them cool down, peel them and keep aside. Boil the tomatoes in ½ cup of water and make a puree of it. Boil the onion and make a paste. Heat a frying pan. When heated add oil and add cumin seeds such that they crack right away. Add the grated ginger and chopped chilies. Sauté for 30 secs and add onion paste. Heat for 2-3 minutes and add the tomato paste. Stir and heat for a minute. Add all the spices and salt except garam masala. Cook for another 2-3 minutes so that the spices are cooked well. Add the tomato puree and heat for another couple of minutes. Add the peas and potatoes and garam masala. Stir and cook for 2-3 minutes. If the consistency of the gravy is too thick add 1-2 tbsp of water to get your desired consistency. Take if off gas and transfer in a serving bowl.

Garnish it with chopped coriander leaves and serve hot with phulka or paratha.



I am sending this to the 21st edition of  MLLA Event started by Susan of The Well Seasoned Cook and this edition being hosted by Superchef at Mirch Masala.

Also sending it to EFM-Parathas and Gravies / Curries Series hosted by Srilekha of Me and my Kitchen.