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Pressure cook potatoes for 2 whistle blow by adding a little salt and a glass of water.
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Peel and cut them into medium to large pieces and keep them aside.
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In a pan heat oil and fry cumin seeds and onions till they turn brown.
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Add green chillies and ginger-garlic paste. Sauté for a while till its raw flavour is cooked.
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Put tomato puree made with ripe tomatoes and sprinkle turmeric powder, salt, coriander powder, red chilli powder, aam chur (mango powder), asafetida and chickpea flour (besan flour).
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Mix all ingredients and put green peas and cook for 2-5 minutes with lid covered.
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Add a glass full of water and add boiled potatoes. Cook for another 2-5 minutes with lid covered.
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Sprinkle garam masla powder, once gravy thickens garnish with coriander leaves.
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Serve aloo matar curry recipe hot with roti or chapatti recipes.