This recipe hails from the North of India, but is extremely popular all over because of the simple and fresh ingredients used. Some households prefer a dryer texture, in which case omit the tomato and don’t make into a paste. This recipe is commonly enjoyed with Indian Basmati rice, poori and chapatis (roti).
– 2 medium potatoes (aloo), peeled and diced
– ¾ to 1 cup peas (matar)
– 1 tbsp almond powder (grind 8-9 almonds in dry grinder)
– half tsp (3g) Cumin Seeds
– Pinch of Asafoetida
– ½ to 1 tsp (3-5g) Red chilli powder (for best results, use Kashmiri Chillies)
– ¼ tsp (1g) Turmeric powder
– ½ tsp garam masala powder
– 2 to 3 tbsp vegetable oil
– 1.5 cups water for pressure cooking or 2 cups if making in a pan
– Salt as required, we prefer Himalayan Pink Salt
– 3-5 whole cloves
1. Make a paste with the onion, tomato, ginger and garlic in a blender.
2. Heat oil in a large saucepan. Add in cumin seeds, wait for them to pop in a few seconds, then add the cloves and ground paste.
3. Stir and then add the almond powder.
4. Saute for about 1-2 minutes.
5. Add the asafoetida powder, red chilli powder, turmeric powder and garam masala powder. Add salt to taste.
6. Stir 10-15 seconds and then add the peas and potatoes. saute for a minute. add roughly a cup of water.
7. Stir well and cook covered until till the potatoes & peas are cooked completely. Add more water if necessary.
Optional: garnish with basil or coriander leaves.
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