Indian Potato & Pea Curry (Aloo Matar) 🌶 🇮🇳

Don't let potatoes be boring.  While they are often boiled, baked, mashed and fried as a side dish, this Indian potato and pea curry takes centre stage, packed full of flavourful spices.  It is vegan, vibrant, and deeply satisfying served over a plate of rice.  Like most Indian curries, it starts with whole spices fried in hot oil, followed by fresh herbs, ground spices and tomatoes.  Let them cook down to a masala (sauce) before the potatoes go in with some water for 20 minutes or so, simmering away.  The potatoes are ready when fork tender without being mushy.  Stir in some frozen peas which just need to be warmed through so they keep their green colour.

Serves 6-8

INGREDIENTS

• 800g / 1lb 12oz potatoes, peeled and cubed
• 1 cup frozen green peas
• 400g / 14oz tinned chopped tomatoes
• 2 tablespoons vegetable oil
• 1 tablespoon cumin seeds
• 1 large onion, finely chopped (about 200g / 7oz)
• 2 green chillies, deseeded and chopped
• 1 heaped tablespoon of garlic, finely chopped
• 1 heaped tablespoon of ginger, finely chopped
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• ½ teaspoon red chilli powder (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon sea salt
• ¼ cup coriander leaves, roughly chopped, for garnishing

METHOD

1. Heat oil in a large saucepan on medium.  Add cumin seeds and fry until they start to splutter.  Add chopped onions, chillies and sauté for 1-2 minutes until golden.  
2. Stir in ginger and garlic.  Sauté for another minute until fragrant.
3. Add coriander powder, turmeric powder, chilli powder and salt.  Sauté for a minute.  Stir in a tablespoon of water to prevent them from burning.
4. Add tomatoes and cook for about 2 minutes, stirring, until they become mushy and a sauce begins to form.  
5. Add the potatoes.  Toss them around in the pan for 2 minutes to combine with the sauce, then pour in 1 cup of water.  Bring it to a boil, then reduce the heat to low.  Cover and let it simmer for 20-30 minutes, stirring occasionally, until the potatoes are fork tender.  Add more water if it appears to be dry.
6. When the potatoes are ready, stir in the garam masala and frozen peas.  Cook for a further 1-2 minutes.  Remove from heat and garnish with coriander leaves.