Dry Aloo Matar Curry

Published On November 8, 2016
In Article
By Heena Bharat
3 comments

Prep Time
5 minutes
Cook Time
15 minutes
Difficulty Level
Beginner

Ingredients

Chopped potatoes - 4
Chopped Garlic - 3
Chopped Chilies green - 2
Peas - fresh/ frozen - 1/2 Cup
Fresh curry leaves
Dry Kashmiri red chilies - 2
Turmeric Powder - 1/2 tbsp
Red Chili powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Garam Masala - 1/2 tbsp
Salt to taste
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Dry mango powder/ amchur - 1/2 tbsp
Pinch of Hing/ Asafoetida
Chopped Coriander leaves for garnish

Instructions

Heat a pan and add mustard, cumin seeds and hing to it.
Add chopped garlic, curry leaves and dry kashmiri red chilies to the pan. Saute it for 30 seconds.
Now add all dry spices on low flame (coriander, red chili, garam masala, amchur, turmeric powder).
Add chopped potatoes, green chilies and peas to the pan now. Mix well. Cover the lid and pour few drops of water on the lid cover.
Cook the curry covered for next 10-12 minutes on low medium flame.
Switch off the flame once potatoes are well cooked. Garnish the dish with freshly chopped coriander leaves.
Dry aloo matar curry is ready to serve with chapaties/ poories/ rice and dal.

Servings : 2
Ready in : 20 minutes
Special Category : Healthy Food
Recipe Type : Lunch

3 Responses to Dry Aloo Matar Curry

vandana tak November 11, 2016 at 1:20 PM

Lovely and evergreen recipe .. looking so beautiful. . Thanks for sharing this quick recipe heena ..

Reply
- vandana tak November 11, 2016 at 9:09 PM
  
  Thanks 🙂
  
  Reply
heena November 11, 2016 at 9:13 PM

Thanks 🙂

Reply

Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!