Potato & Sweet Pea Curry (Aloo Matar)
| Summary | |
|---|---|
| Prep time | |
| Cook time | |
| Source | Spice |
| Yield / serves | 3-4 servings |
| Rating | Very good |
Ingredients
- 3 tbsp oil (I used coconut oil)
- 1 bay leaf
- 2 medium shallots or 1 medium yellow onion – finely chopped
- 2 large cloves of garlic – minced
- 1 tbsp freshly grated ginger
- 2-3 medium tomatoes – roughly chopped into chunks
- 1 tbsp sweet curry powder
- 1/2 tsp garam masala
- 2.5 lbs small potatoes
- 1 1/2 cups sweet peas (fresh or frozen)
- 2 cups water
- salt to taste
- 1 tbsp apple cider vinegar
- freshly sliced jalapeño chili – deseeded (optional for spicier version)
- squeeze of lime juice
- fresh cilantro leaves, for garnish
Preparation
Boil potatoes until softened, then peel, and slice into bite-sized chunks. Set aside.
In a large skillet, heat oil and then add in chopped shallot (or onion), garlic, ginger, and bay leaf. Sauté until shallots turn translucent, and everything is aromatic.
Add in the tomatoes, sweet curry powder, and garam masala. Sauté until tomatoes are cooked down – about 2 minutes. Add a tablespoon of water if the mixture gets too dry while cooking.
Add in the potatoes and green peas. Give it a few stirs. Add in water and bring everything to a boil. Lower fire and let simmer for about 10-15 minutes. Season with salt, and stir in apple cider vinegar. Taste, and adjust any seasonings, if needed. Cook until it reaches your desired consistency. Add in freshly sliced jalapeno, if using. Squeeze in lime juice. Serve hot, garnished with fresh cilantro leaves.
