A perfect side dish that goes well with rice or chapattis. This kasuri methi flavoured aloo matar (potatoes-peas) curry is everyone's favourite. Very easy and simple to prepare, it can be dished out in no time. I especially like this sort of curry with some hot pooris.
- 2 medium size potatoes, cubes
- 3/4 cup green peas (I have used frozen peas)
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1 tsp. ginger-garlic paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tsp. coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1/2 cu tomato puree
- 1 1/2 tsp. kasuri methi (crushed)
- 1 tsp. ghee
Heat oil and temper with cumin seeds. Add the ginger-garlic paste and all the powdered spices mixed with some water. Saute till the oil separates.
Add the tomato puree and 1 tsp. kasuri methi. Fry for a few seconds. Add the potatoes and peas. Mix everything well and add 1 cup water.
Cover and simmer on a low flame till the potatoes are cooked through and the gravy slightly thickens.
When done, add the ghee and give it a stir. Serve, garnished with the remaining kasuri methi.