Sukha Aloo Matar | Dry Potato and Peas Curry

Sukha Aloo Matar | Dry Potato and Peas Curry

sukha-aloo-matar-peas-and-potato-dry-curry

Are potatoes and peas ever not on anybody’s favorite list? I suppose they’re definitely part of the select few in the vegetable family that everyone loves! Recently, I watched a friend make a sukhi sabzi (dry vegetable curry) with okra and then I tried the same with these 2 – the evergreen combo – and it was an huge success! This recipe comes together really quickly, with not much needed in terms of pre-prep, and the somewhat-slow-cooking of the vegetables in the dry ground spices helps form a nice and even coating that is sooo delectable.

dry-potato-peas-curry-sookha-aloo-matar-ingredients

I usually don’t cook with chaat masala (or any boxed spices for that matter) a whole lot, but this recipe get a real boost of flavors from the chaat masala. You could substitute with dry mango powder (amchur) as well. Serve it with some dal and roti or pulao, and you have a simple comforting meal anyone can come home to.

garnishing-dry-aloo-peas-curry-with-sprinkle-of-chaat-masala-and-fresh-cilantro

Sukha Aloo Matar | Dry Potato and Peas Curry

Cooking Time: 40 minutes | Serves: 4 – 5

Ingredients:

  1. 5-6 potatoes, peeled and diced (about 4 cups)
  2. 2 cups peas (fresh or frozen)
  3. 2 Tbsp oil
  4. 1 tsp cumin seeds (jeera)
  5. 2 inches of fresh ginger, minced
  6. 1/4 tsp turmeric powder (haldi)
  7. 1 tsp ground cumin powder
  8. 1 tsp ground coriander powder (dhaniya)
  9. 3/4 tsp red chili powder
  10. 1/2 tsp garam masala
  11. 1/4 tsp chaat masala or amchur powder (optional)
  12. salt to taste
  13. 3-4 Tbsp fresh cilantro, finely chopped

Method:

sukha-aloo-matar-potato-peas-curry-step-by-step-picture-recipe

  1. Heat oil in a skillet.
  2. Add the cumin seeds and ginger, and allow it to crackle for a few seconds.
  3. Add the chopped potatoes, season with some salt and add the ground turmeric powder.
  4. Cook the potatoes for about 10 minutes to give them a head start.
  5. Add the peas, along with all the dry spices (except the chaat masala) – cumin powder, coriander powder, red chili powder and garam masala.
  6. Toss together until well combined.
  7. Sprinkle a little water to add moisture to the pan, and cook with lid on for 10-15 minutes, stirring every once in a while.
  8. Check to see if the potatoes are well done, then add the chaat masala and finely chopped fresh cilantro to garnish the veggies.
  9. Turn off the heat and serve hot.
Advertisements
Comments
One Response to “Sukha Aloo Matar | Dry Potato and Peas Curry”
  1. Simple and delicious. I love the fact that you have not overlooked the all or the matar. Beautiful!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: