Potato and Pea Curry (Aloo Matar)
Ingredients
- 600 gPotato (peeled and cut into 2cm cubes)
- 250 gGreen peas (shelled)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 2 pcRound tomato (seeded and crushed)
- 2 tbspghee
- 1 tspCumin seed
- 1 tspWhole coriander seeds (lightly crushed)
- 1 tspturmeric
- 1 tspGinger ground
- 1 pcHot chili pepper (seeded and sliced)
- 1 tspgaram masala
- 400 mlMineral water
- 1 pinchGray sea salt
- 20 gFresh ginger (peeled and finely chopped)
- 15 gFresh cilantro (chopped)
Method
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.
- 1
In a sauté pan, heat the ghee. Add the cumin and coriander seeds. They should sizzle and release their aroma without burning.
- 2
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
Add the potatoes. Pour in the mineral water halfway up. Cover and simmer until a knife tip slides in like butter.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Flavors develop even better the next day.
