Potato and Pea Curry (Aloo Matar)

Tender potatoes and popping peas in a short, spiced sauce. The warm scent of toasted cumin and turmeric fills the room as soon as the lid is lifted.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 305
• Protein: 8 g
• Carbs: 44 g
• Fat: 9 g

Ingredients

• 600 g Potato ( peeled and cut into 2cm cubes )
• 250 g Green peas ( shelled )
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( seeded and crushed )
• 2 tbsp ghee
• 1 tsp Cumin seed
• 1 tsp Whole coriander seeds ( lightly crushed )
• 1 tsp turmeric
• 1 tsp Ginger ground
• 1 piece Hot chili pepper ( seeded and sliced )
• 1 tsp garam masala
• 400 ml Mineral water
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( peeled and finely chopped )
• 15 g Fresh cilantro ( chopped )

Instructions

1. Spice Roasting

   In a sauté pan, heat the ghee. Add the cumin and coriander seeds. They should sizzle and release their aroma without burning.

2. Aromatic Base

   Add the onion, garlic, and fresh ginger. Sauté until translucent. Stir in the tomatoes, minced chili, turmeric, and ground ginger. Let reduce until the fat separates from the tomato.

3. Cooking the Tubers

   Add the potatoes. Pour in the mineral water halfway up. Cover and simmer until a knife tip slides in like butter.

4. Binding and Finishing

   Add the peas and garam masala. Cook for 5 minutes uncovered so the sauce coats the vegetables. The sauce should be glossy and smooth. Sprinkle with fresh coriander before serving.

Chef's tips

• Don't rush the initial spice toasting: they should perfume the fat, not burn.
• If the sauce is too thin at the end, mash two or three potato chunks with a fork to thicken it up.

Storage

Keeps for 3 days in the fridge. Flavors develop even better the next day.