Potatoes and Peas curry ( Aloo matar )

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There is something about potatoes,it is always well liked and well recieved by people of all ages. As a result when I am entertaining and in doubt as to what the guests will like I try and include at least one dish with potatoes and find that it always works.The other benefit of potatoes is that there are so many ways in which it can be made,it works with all kinds of cuisine.

Last week on one such occasion when I was planning to entertain and inevitably one of the dishes being planned turned out to be something with potatoes I thought of making it as aloo matar (peas and potatoes ). Authentically Aloo matar is from the northern part of India and is usually a gravy based dish that is flavored by garam masala.Some variants of this dish include either a little cream or yogurt too.

For a change I wanted to try and vary the spices used in making this dish as I was not very much in the mood for a gravy flavored by garam masala and also wanted to exclude the cream and I am glad I did..so much so that I think I may not go back to making aloo mutter in the old style again.........maybe....but then again who knows for sure....

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Ingredients and Method to make the Aloo Matar curry

6 cups of white potatoes peeled and cubed (approximately 6 to 8 large potatoes)
3 cups peas
3 small tomatoes (chopped finely)
1/4 tsp turmeric
1/2 tsp chili powder (or according to taste)
salt to taste

2 tbsp oil
handful of cilantro cut fine for garnish.
water as required to achieve desired consistency

To grind into paste for the for the masala paste

1 yellow onion
1 tbsp khus khus
1 tbsp coriander seeds
15 peppercorns
1 1/2 tsp cumin seeds
1 inch ginger
4 red chillies (or according to taste)
1 clove
1 tbsp grated coconut
1/2 tsp minced garlic

Grind all the items mentioned for the masala paste into a fine paste. For this, powder the dry ingredients first until it is almost fine powder, then add the onions and other wet ingredients and grind to a smooth paste adding water if required to move the blades. Keep this paste aside.

Cook the peeled and cubed potatoes on the stove top or the microwave for a few minutes so that it is almost cooked. I do this in the microwave by sprinkling a few drops of water and cooking for a few minutes.

Heat oil in a large heavy bottomed pan and add this ground paste to it and saute for three to four minutes until the paste is almost dry on medium heat. Take your time with this step to ensure that the onion loses its raw taste in this process.

Add the chopped tomatoes and saute until the tomatoes are softened.
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Add turmeric powder,chili powder, semi cooked potatoes and green peas.

Mix well, add water and salt and simmer until the peas are soft and cooked.

Garnish with chopped cilantro.Serve hot with rice or roti's

Notes:
In case you like the gravy to be on the thinner side increase the quantity of water.
You can easily halve this recipe to make a smaller quantity.
Serves about 6

Related Recipes:
Potato Khara curry (south Indian style dry curry)