Aloo Matar

Ingredients

• Oil (2 tablespoons)
• Cumin seeds (1 teaspoon)
• Onion (1 large, finely chopped)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Green chili (1, slit lengthwise (adjust for spice preference))
• Tomatoes (2 medium, pureed)
• Turmeric powder (1/2 teaspoon)
• Coriander powder (1 teaspoon)
• Red chili powder (1 teaspoon (adjust for spice preference))
• Salt (to taste)
• Potatoes (2 medium, diced)
• Peas (1 cup (fresh or frozen))
• Garam masala (1 teaspoon)
• Fresh cilantro (for garnish)

Instructions

1. Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter for a few seconds to release their aroma.
2. Add the finely chopped onion and sauté until it turns golden brown, stirring occasionally to prevent burning.
3. Stir in the grated ginger, minced garlic, and slit green chili. Sauté for another minute until fragrant.
4. Add the pureed tomatoes to the pan and cook until the oil separates from the masala, about 5-7 minutes.
5. Mix in the turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine.
6. Add the diced potatoes and peas, ensuring they are well coated with the spice mixture.
7. Cover the pan and cook for about 15 minutes, or until the potatoes are tender, stirring occasionally.
8. Once the potatoes are cooked, sprinkle the garam masala over the top and mix well to incorporate.
9. Garnish with fresh cilantro before serving hot with rice or roti.