Aloo matar is like a classical duet….or a symbole of eternal togetherness…. like the laila majnu or romeo and juliet of the vegetable world…i’ve seen this with abiding regularity on all menus serving indian food….its comfort food at its best and great for when you want home style at a restaurant. K hates peas, and will pick them copiuosly out of any dish they make an appearance in…..except aloo matar…. which says a lot!!
quick to rustle up, this dish is great as a side with rotis on a busy work weeknight….dressed up with a simple dish of dal (lentils) on the side and yoghurt, it makes for a filling and satisfying meal. we had this a few nights ago, with no leftovers….which is a little rare for me…..i was rather disappointed, since i think this will make a great stuffing for a grilled sandwich!!
Aloo Matar (potatoes with peas) (to serve 3)
2 c potato, skinned and cubed
2/3 c green peas fresh or frozen
1/2 c sliced onions
1 green chilly slit
1 c ripe tomatoes, chopped
2-3 T tomato puree (optional, but gives it a nice colour and consistency)
1/4 t turmeric powder
1 t red chilly powder
1 t coriander powder
1 t ginger garlic paste
salt to taste
1 T oil
1/2 t cumin seeds
2 T fresh cilantro for garnish
in a heavy bottomed pan, heat the oil and splutter the cumin seeds, add the onions and green chilly and saute on medium heat till the onions are translucent. add the ginger-garlic paste, turmeric powder, red chilly powder, corinader powder and saute till the raw smell of the ginger garlic reduces. add the potatoes, saute till well covered with the masalas. add the tomatoes and salt and cook till the tomatoes begin to turn mushy. add 1/2 cup of water, cover and cook till the potatoes are cooked (about 5-6 mins). uncover, check the seasonings and adjust. add the peas and fresh cilantro and tomato puree (if using) and simmer till the peas are cooked. check for the consistency, it should have a little thick gravy but not be runny. serve hot with rotis and dal / yoghurt.