Monday, August 25, 2014

Potato Peas Curry

One of the simple salivating dish that I've tasted is the "Aloo Mutter Sabji" : "Potato Peas Curry". In the winters of delhi, you get such fresh peas that you would love to eat them in any form. That's how I developed my taste for this.  


  • Peas : 1 cup (Fresh or Frozen) 
  • Potatoes: 2 Medium Peeled
  • Onion : 2 Small Chopped
  • Ginger : 1"
  • Garlic : 2-4 pods
  • Tomatoes: 1 Medium
  • Green Chillies : 1-2 
  • Mango Powder (Aamchur) : 1 tspn (can substitute with 1 tbspn of sour curd)
  • Turmeric Powder: 0.5 tspn
  • Chili Powder: 2 tspn (as spicy as you like)
  • Coriander Powder: 1-1.5 tspn
  • Garam Masala Powder: 1/2 tspn
  • Salt : To taste
  • Oil : 2-3 tbspn
  • Butter / Cream : 1 tspn (garnishing)
  • Coriander Leaves: chopped
  • Cumin Seeds: 1 tspn

  • Peel the potatoes and cut them into cubes
  • Soak the peas in warm water
  • Grind the ginger, garlic (or you can add ginger and garlic chopped) separately
  • Grind tomatoes separately
  • In a pressure cooker / pan, add oil. Add Cumin seeds and allow it to splutter
  • To this add chilies, ginger and garlic paste and allow it to cook in the oil for a minute
  • Then add onion and fry till golden color
  • To this add the tomato pure. Allow it to cook till the raw smell goes off and the mix oozes oil
  • Then add all powders including Aamchur or Curd. Add salt and mix well
  • Allow the masalas to cook for a mt or two
  • To this mixture, add the peas and boiled potatoes. Add enough water to cook
  • Close the pressure cooker / pan and allow it to cook for 5-7 minutes (2-3 whistles)
  • Open it to check if its cooked and mix it well. Ensure its not too watery (if yes, then allow it to cook without the lid on)
  • Garnish with coriander
  • Remove to a serving bowl. Add fresh cream or butter
Serve hot with Rotis, some pickle and curd.

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