My goto recipe for a North-Indian curry is the Aloo Matar. It is a very simple curry and all you need is aloo(potato) and matar(peas).
This is again my mother's recipe. Aloo Matar is probably one of the first dishes I learnt how to make when my mother was out of station and me and my brother had craved for it. I remember my mother giving me instructions over the phone and I was so glad when it came out well. The best compliment was that my very picky, choosy brother who does not approve most dishes liked it as well. Phew!!
It takes about 30 mins to prepare 4 servings.
Ingredients:
Potato - 1/4 kg (diced into small cubes)
Peas - 1/4 kg
Tomato - 4 (chopped)
Onion - 5-6 (chopped)
Cashew nuts - 8-10
Coriander seeds or powder - 1 tsp
Dry coconut - 1 cup (grated)
Ginger - 1 inch
Oil - 2 tbsp
Garam masala - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Salt - to taste
Coriander leaves - 2 tsp (chopped)
Fresh cream - for garnish (optional)
Method:
Cook the diced potato and peas in boiling water such that it still has a crunch. Grind cashew nuts, coriander seeds or powder, dry coconut and ginger to form a paste. In a kadai,heat oil. Add chopped onion and saute. Add tomato and cook till it softens so that it mixes well with onions. Add the coconut paste and saute. Add the cooked potatoes and peas and mix well. Add garam masala, red chilli powder, turmeric powder and salt. Mix well and add water as required for curry consistency. Add coriander leaves on top. I have used the cream formed on milk for garnish which just adds a bit more richness.
Like most curries, Aloo matar too can be savored with poori or any Indian flat breads. As I said, it is a very easy curry and can be prepared quickly for any occasion.
Let me know if you have tried any other variations to this recipe in the comments below.
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