Peas And Potatoes Masala Food

ALOO MATAR RECIPE | ALOO MUTTER

Steps:

• Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.
• Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used.
• Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle.
• Add chopped onions, green chili and fry until lightly golden or pink.
• Next put in the ginger garlic paste and saute until the raw smell disappears.
• Add tomato puree and saute for 2 mins.
• Next add chili powder, garam masala, coriander powder, turmeric and salt.
• Saute until oil begins to separate from the masala.
• Add potatoes and peas. Saute for 2 mins.
• Add water just enough to cover the potatoes. Cook covered on a low to medium heat.
• Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed.
• If making in pressure cooker then, allow to whistle twice on a medium heat.
• Add kasuri methi and mix well. Adjust salt if needed.
• Serve aloo matar with rice or roti.
• Chop the potatoes to 1 inch pieces. Press saute button on the instant pot and pour oil to the steel insert.
• When the oil turns hot, add cumin seeds. As soon as they begin to splutter, add chopped onions and saute until light golden.
• Then stir in the ginger garlic and saute for 30 to 60 seconds. Then add tomato puree and mix well.
• Add all the spice powders - red chilli powder, turmeric, garam masala, coriander powder and salt.
• Saute for a few minutes until the masala smells aromatic. (For a more authentic version you may saute this till the masala turns thick and aromatic. For this you have to switch over to saute low and saute.)
• Then pour 1 cup of water for 2 cups of cubed potatoes. After pouring water scrape the bottom of the steel insert with a spatula to deglaze. Add peas. (If using frozen peas that are too tender, add them later once the curry is done. Simmer for a few minutes.)
• Secure the Instant pot lid with the steam release handle set to sealing.
• Press pressure cook button (high pressure) & set the timer to 4 minutes. When the IP is done, do a quick release by moving the steam release valve from sealing to venting.
• Add kasuri methi. Stir and taste test. Add more garam masala and salt if you prefer. For a thicker consistency you can also cook it on a saute mode for 1 minute.
• Garnish aloo matar with coriander leaves. Serve aloo matar with rice or roti.
• If you are a beginner check the video on my potato curry post.

KHEEMA: INDIAN GROUND BEEF WITH PEAS

Steps:

• In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
• Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
• Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

POTATO AND PEA CURRY

Steps:

• Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry over a high heat for 5 minutes, or until just starting to colour. Add the turmeric and fry for 30 seconds. Remove from the heat.
• For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
• Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.
• Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.

ALOO MATAR (INDIAN POTATOES AND PEAS)

Steps:

• Gather the ingredients.
• In a large skillet over medium-high heat, heat the oil. Add the onion, garlic, and ginger and saute for 3 to 5 minutes, or until the onions are soft and translucent.
• Add the chopped potatoes, peas, and bay leaf, and stir to combine. Add the water and stir. Cover and allow to cook at least 10 minutes, or until potatoes are almost softened when pierced with a fork or knife.
• Add the garam masala and paprika and stir. Cover and cook another 8 to 10 minutes until the potatoes are tender and the mixture is fragrant.
• Remove from the heat. Stir in the fresh cilantro and add salt and pepper to taste.
• Serve and enjoy!

AALOO MATTAR ( INDIAN-STYLE PEAS AND POTATOES)

Steps:

• Heat the oil in a pan.
• Add the ginger,garlic, onions, chillies and tomatoes.
• Saute till the tomatoes and onions are softened.
• Add the turmeric powder, coriander powder, cumin powder and garam masala.
• Add salt to taste.
• Add the boiled peas and potatoes.
• Add the chopped cilantro.
• Add the water and bring to a simmer.
• Serve with Indian Bread or Rice.
• Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.

SWEET POTATO AND CHICKPEA MASALA

Steps:

• Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
• Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
• Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
• Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

LENTIL, PEA AND POTATO CURRY

Steps:

• Heat the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally.
• Add the garlic, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute.
• Add the potato and lentils and stir to coat with the spice mixture.
• Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally.
• Add the peas to the curry and simmer, uncovered, for 5 minutes.
• While the curry simmers, cook the rice.
• Remove from the heat and stir in the cilantro and lemon juice.
• Serve on a bed of rice.

ALOO MASALA (SPICED POTATOES)

Steps:

• Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
• In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
• Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.

PEAS AND POTATOES MASALA

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion; sauté until golden, about 6 minutes. Add tomatoes with their juices, potato, cumin and allspice. Cover; simmer until potato is just tender, stirring occasionally, about 8 minutes. Add tofu, peas and cilantro. Simmer uncovered until vegetables are tender, about 6 minutes. Season with salt and pepper.