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.  

Ingredients:

• 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

Method:

• 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.