Aloo Matar Recipe | Simple Vegan Potato and Peas Curry
Monsoon Spice
Monsoon Spice
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Ingredients

  • 10-15 mins Cooking Time: 30 mins Recipe Level: Easy/Beginner
  • 6-8 people Shelf Life
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  • Ingredients
  • 15-18 Baby Potatoes, boiled and peeled
  • 1½ cups Green Peas, fresh or frozen
  • 1 medium Onion, finely chopped
  • 3 large Tomatoes, pureed
  • 1 inch Ginger, peeled and roughly chopped
  • 2-3 large cloves of Garlic, finely chopped
  • ½-1 tbsp Jaggary or Brown Sugar (Adjust as per taste)
  • ½ tsp Tamarind Concentrate or 1 small marble sized Tamarind Pulp
  • ¼ - ½ cup Fresh Coriander Leaves, finely chopped
  • Salt to taste
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  • Spices Used
  • 1 tbsp Dhania/Corander Powder
  • ½ tsp Jeera/Cumin Powder
  • ½ tsp Red Chilli Powder (Adjust as per taste)
  • ½ tsp Haldi/Turmeric Powder
  • ½ - 1 tsp Garam Masala (Adjust as per taste)
  • ½ tsp Kitchen King Masala (Optional)
  • 1 heaped tsp Kasuri Methi/Dried Fenugreek Leaves, crushed (Optional, but recommended)
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  • For Tadka/Tempering
  • 1 tsp Mustard Seeds
  • ½ tsp Jeera/Cumin Seeds
  • ½ tsp Saunf/Fennel Seeds
  • 1 Dried Red Chilli, halved
  • A generous pinch of Hing/Asafoetida
  • 1 tbsp Oil

Instructions

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