Sanjeev Kapoor

Aloo Matar

Potatoes and green peas in an onion-tomato gravy

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000How to Cook Indian
How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

Typically, Indians like at least two dishes with each meal, one wet curry like lentils and one dried sabzi (stir-fried vegetables). This dish comes in really handy when you do not wish to prepare two things: Make aloo matar, and things are simple. Serve with parathas.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 bay leaf
  • 1 teaspoon cumi

Method

  1. Place a medium nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the bay leaf and cumin. When the seeds begin to change color, add the onions and sauté for 3 to 4 minutes or until golden. Add the ginger paste and garlic paste, and sauté for 30 seconds.
  2. Add the turmeric, coriander, and chile powder, and s