Potato Peas Masala, or “Aloo Matar Masala,” is a beloved vegetarian dish in Indian cuisine. This recipe showcases the irresistible combination of potatoes, and green peas simmered in a fragrant and mildly spiced curry. Whether you’re a seasoned cook or a beginner in the kitchen, this dish is a breeze to prepare and delivers immense satisfaction.
In Potato Peas Masala, tender potatoes are boiled, peeled, and chopped into bite-sized pieces, while green peas are boiled to retain their natural sweetness. The curry base is enriched with a medley of spices, including red chilli powder for a hint of heat, turmeric powder for vibrant colour, coriander powder for depth of flavour, and a pinch of asafoetida for an earthy aroma.
To start, temper oil in a pan with cumin seeds, mustard seeds, and fragrant curry leaves. This aromatic foundation infuses the curry with a delightful aroma. Then, sauté ginger garlic paste and grated onions until golden and translucent.
Next, add grated tomatoes and cook until the oil separates, intensifying the curry’s flavour. The blend of spices – red chilli powder, turmeric powder, coriander powder, asafoetida, and salt – is introduced, creating a harmonious medley of flavours.
Yoghurt is added to lend a creamy texture and a touch of tanginess to the curry. The boiled potatoes and peas join the party once the curry base is well-mixed and brought to a gentle boil. Adding a bit of water and covering the pan allows the curry to simmer until it thickens, infusing the potatoes and peas with all the delicious flavours.
Garnish your Potato Peas Masala with freshly chopped coriander leaves, adding freshness to every bite. This delightful dish pairs perfectly with rice, roti, or chapati, making it a versatile and satisfying meal option for any day of the week.
Potato Peas Masala
- 2 pcs Potatoes (medium, boiled, peeled, chopped)
- 1/2 cup Green Peas (boiled, drained)- 1/2 cup
- 1 pc Onion (small, grated)
- 1 pc Tomato (small, grated)
- 1/2 tsp Red Chilli Powder
- Turmeric Powder (a pinch)
- 1/4 tsp Coriander Powder
- Asafoetida Powder (a pinch)
- 2 tbsp Yogurt
- 1/4 tsp Cumin Seeds
- 1/4 tsp Mustard Seeds
- 1/2 tbsp Oil
- 1 tsp Ginger Garlic Paste
- Curry Leaves (few, chopped)
- Coriander Leaves (few, chopped)
- Salt as per taste
- Heat oil in a pan. Add cumin seeds, mustard seeds, and curry leaves. Allow them to splutter.
- Sauté ginger garlic paste and grated onions until they turn golden.
- Add grated tomatoes and cook until the oil separates.
- Stir in red chilli powder, turmeric powder, coriander powder, asafoetida powder, and salt.
- Add yoghurt, mix well, and bring to a boil.
- Add the boiled potatoes and peas.
- Pour in 1/2 cup of water and bring to a boil again.
- Reduce the flame, cover with a lid, and simmer until the gravy thickens.
- Transfer to a serving bowl and garnish with fresh coriander leaves.
- Serve hot with rice, roti, or chapati.
Frequently Asked Questions (FAQ)
Can I make Potato Peas Masala without yogurt for a vegan version?
Absolutely! You can replace yogurt with dairy-free alternatives like coconut yogurt or cashew cream for a delicious vegan Potato Peas Masala.
What are some side dishes that pair well with Potato Peas Masala?
Can I use frozen peas instead of fresh ones?
Yes, frozen peas work well in this recipe. Just thaw them before adding to the curry, and they’ll cook perfectly with the potatoes.