Скачать или смотреть Matar Aloo Curry Recipe | Authentic Indian Matar Aloo Curry | Perfect for Beginners

Learn how to make a classic Matar Aloo Curry—a flavorful and comforting Indian dish featuring potatoes and green peas in a spiced tomato gravy. This simple recipe is perfect for beginners and can be served with roti, naan, or rice for a wholesome meal.

📌 Step-by-Step Instructions:
Watch the full video to see how to prepare this delicious curry in just a few easy steps!

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Ingredients
For the Curry:
Potatoes (Aloo) - 3 medium-sized, peeled and cubed
Green Peas (Matar) - 1 cup (fresh or frozen)
Onions - 2 medium-sized, finely chopped
Tomatoes - 3 medium-sized, finely chopped or pureed
Ginger-Garlic Paste - 1 tablespoon
Green Chilies - 2, slit or finely chopped (optional)
Spices:
Cumin Seeds (Jeera) - 1 teaspoon
Turmeric Powder (Haldi) - 1/2 teaspoon
Red Chili Powder - 1 teaspoon (adjust to taste)
Coriander Powder (Dhaniya Powder) - 1 teaspoon
Garam Masala - 1/2 teaspoon
Kasuri Methi (Dried Fenugreek Leaves) - 1 teaspoon (optional, for enhanced flavor)
Salt - to taste
Other Ingredients:
Cooking Oil or Ghee - 3 tablespoons
Water - 1 1/2 to 2 cups (adjust consistency)
Fresh Coriander Leaves - 2 tablespoons, finely chopped (for garnish)
Instructions
1. Preparation:
Peel and cube the potatoes. Keep them in water to avoid browning.
If using fresh peas, blanch them in boiling water for 2-3 minutes. If using frozen peas, no need to blanch.
2. Tempering:
Heat oil or ghee in a heavy-bottomed pan or pressure cooker on medium heat.
Add cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown.
3. Add Aromatics:
Stir in ginger-garlic paste and green chilies. Sauté until the raw smell disappears (about 1-2 minutes).
4. Prepare the Base:
Add chopped or pureed tomatoes. Cook until the oil separates from the mixture, stirring occasionally.
Add turmeric, red chili powder, coriander powder, and salt. Mix well.
5. Cook the Potatoes:
Add the cubed potatoes and stir to coat them with the spice mixture.
Add 1 cup of water, cover, and let the potatoes cook for about 10-12 minutes, stirring occasionally.
6. Add the Peas:
Once the potatoes are partially cooked, add the green peas and mix.
Add more water to adjust the consistency of the curry.
7. Simmer and Finish:
Cover and cook for another 8-10 minutes on medium heat until the potatoes are soft and the peas are cooked through.
Sprinkle garam masala and crush kasuri methi (if using) into the curry. Mix well and simmer for 2 more minutes.
8. Garnish and Serve:
Turn off the heat and garnish with fresh coriander leaves.
Serve hot with roti, naan, paratha, or steamed rice.