DISH 4: ALOO MATAR

So, guess what today I was lying down on my bed trying to decide what should I try making today, when my mum shouted at me and called me a “couch potato”. So yeah, then I decided to cook a potato dish that is close to my heart and stomach. Aloo matar can be a curry or a dry vegetable dish. I like the curry version of aloo matar, so I tried my hands on that. Also guess who cooked some rice with it? Me…Although it can be eaten with roti, parantha, puri or rice.

Here’s how you can have a bowl of heartwarming curry aloo matar.

Ingredients:

• 3/4 cup Green peas
• 2 medium Potatoes, peeled and cubed
• 1 large Tomato, finely chopped
• 2 tablespoons Oil
• 1/4 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds
• 2 teaspoons Cumin-Coriander Powder
• 3/4 teaspoon Red Chilli Powder
• 1/2 teaspoon Turmeric Powder
• 2 tablespoons Coriander Leaves, finely chopped
• Salt to taste
• 3/4 cup Water

How to make Aloo Matar:

• Peel and wash the potatoes. Cut them into small cubes.
• Heat 2 tablespoons oil in a pressure cooker over medium flame. Add mustard seeds; when they begin to crackle, add cumin seeds.
• When cumin seeds turn light golden, add finely chopped tomato.
• Stir and cook until tomato pieces turn soft. Add 2 teaspoons cumin-coriander powder, 3/4 teaspoon red chilli powder and 1/2 teaspoon turmeric powder.
• Stir and cook for a minute.
• Add chopped potatoes, green peas and salt.
• Stir and cook for 2-3 minutes.
• Add 3/4 cup water and mix well.
• Close the lid of pressure cooker and cook for 2-whistles over medium flame.
• Turn off the flame and let the pressure inside the cooker comes down naturally. Remove the lid. Mix well and taste the curry. If required, add more salt and mix well.
• Garnish it with chopped coriander leaves. Aloo matar curry is ready, serve it with hot roti, parantha, puri or rice.