Ingredients

• 2 medium-sized potatoes, peeled and cubed
• 1 cup green peas (fresh or frozen)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 tsp ginger-garlic paste
• 1-2 green chilies, slit (optional)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• Salt to taste
• 2 tbsp oil (preferably olive or vegetable oil)
• Fresh coriander leaves for garnish
• 1/2 cup water (adjust as needed)

Preparation

Peel and cube the potatoes into medium-sized pieces.

If using frozen peas, thaw them; if using fresh peas, rinse them well.

Chop the onion and tomato, and keep them aside.

Heat 1 tablespoon of oil in a pan over medium heat.

Add the cubed potatoes and sauté them for 5-7 minutes until they turn slightly golden brown. Remove and set them aside

In the same pan, add the remaining tablespoon of oil.

Add cumin seeds (optional), and sauté for a few seconds.

Add the chopped onions and sauté until golden brown.

Add ginger-garlic paste and green chilies (if using) and sauté for another 2 minutes.

Add the chopped tomatoes to the pan and cook until they become soft and mushy.

Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Stir well and cook for 3-4 minutes until the oil starts separating from the masala.

Add the sautéed potatoes and peas to the pan with the masala.

Mix well, ensuring that the potatoes and peas are coated with the spices.

Add 1/2 cup of water (or more depending on the desired consistency) and bring it to a simmer.

Cover the pan and let the curry cook for 10-15 minutes until the potatoes are tender and the peas are cooked through.

Once the potatoes are cooked, check the seasoning and adjust salt or spice levels as needed.

Sprinkle garam masala over the curry and stir to combine.

Garnish with freshly chopped coriander leaves.

Serve Aloo Matar Gravy hot with steamed rice, chapati, or paratha.

Servings: serves 2

Notes

1. Adjust the water to your preferred consistency—thicker for a dry curry or more water for a gravy-like curry.
2. You can adjust the spice levels according to your preference by adding more chili powder or reducing it.
3. This recipe is naturally vegan. Use olive or vegetable oil for a lighter, healthier version.