ALOO MATTAR CURRY
Fried potatoes with turmeric & salt..
When the oil oozes out and separates it’s time to add the fried potatoes and green peas.
ALOO MATTAR CURRY
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- 26 oz (750g) potatoes, cut into 1-inch pieces and parboiled for 5 minutes
- 3 garlic cloves
- 1 inch piece of ginger, roughly chopped
- 1 green chili, roughly chopped
- 1 small/medium (150 g) onion, roughly chopped
- 14 oz (400 g) tomatoes, pureed
- 12 oz (350 g) frozen green peas
- 1/2 tsp + 1/2 tsp turmeric, divided
- 1 large or 2 small bay leaves
- 1/4 tsp asafoedita
- 2 tsp coriander, heaped
- 2 tsp cumin, heaped
- 1/2 tsp red chili pwd
- 1/2 tsp amchur
- 1 tsp garam masala
- 2 tsp salt, or to taste
- Vegetable oil, about 1/2 cup
- Start by frying the poatoes for a couple of minutes in some vegetable oil. Add 1/2 tsp turmeric and 1/2 tsp salt and fry for a couple of more minutes. Put aside for later.
- Blend the garlic, onions and green chili in a food processor/blender with 1 tbsp vegetable oil to a paste.
- Start making the sauce by heating about 1/4 cup vegetable oil in a pan over medium to high heat. Add bay leaves and asafoedita and fry for a minute or so to release the aromas.
- Add the garlic, onion & chili paste and stir-fry for 3-4 minutes on medium to high heat.
- Now add the turmeric, coriander, cumin, red chili powder and amchur powder. Keep stirring so the spices don't get burned, add a little bit of water if needed.
- Make a puree of the tomatoes with a food processor/blender and add it to the pan. Stir, put on a lid and let it simmer on medium to low heat for about 15 minutes or so until the oil oozes out on top. Stir every now and then.
- Now add the fried potatoes, green peas, garam masala and salt to taste. Let it simmer for 5 more minutes, until heated through.
- Serve with finely chopped cilantro, basmati rice, naan bread, mint raita and mango chutney <3
- Asafoedita, also called "hing", is a spice with a distinct pungent flavour. This spice is usually added in the tempering in small amounts because of it's strong aroma. When used in the right amount it gives the dish a unique flavour that you otherwise would have missed.
- Amchur, also called mango powder, is made from dried unripe green mangoes. This spice has a citrusy, fruity flavour and is often used to give the dish acidity without adding moisture.
- This curry has a bit of a tanginess to it that works so well with sweet mango chutney, mint raita & sweet cherry tomatoes!