Aloo Matar is such a great and healthy dish that goes very well with the tasty combination of potatoes and green peas. This particular recipe of North Indian cuisine is very easy to make. It can be served with rice or even with roti or paratha. Starting from this detailed recipe of Aloo Matar, you would require fresh things. For instance, take two medium-sized potatoes, peeled and cut, and 1 cup of green peas. For the base, finely chop one onion and one tomato. Add spices like cumin seeds, turmeric powder, red chilli powder, and garam masala for flavour. Firstly, heat the oil in a pan. Add cumin seeds to it. Once they sizzle, add the chopped onions and saut them until golden brown. Add the tomatoes and saut until they soften. Then add the sliced potatoes and peas. To this, add turmeric and red chilli powder. Stir well and allow the spices to coat the vegetables. Add a cup of water, put the lid on, and let it simmer till potatoes are cooked. Finally, add the garam masala and salt to taste and give it a good stir. Let it rest for some time so that all the flavours are set. Your Aloo Matar is ready to be served! Give it an added flavour boost by garnishing it with fresh coriander leaves. This Aloo Matar recipe, while certainly delectable, is also wholesome and I'm certain you will find it a most welcome addition to your list of recipes. Serve this hearty dish with your family and friends.

• 500 gms potato
• 1 cup green peas
• Coriander
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 2 tomato
• 1 tsp cumin seeds
• 1 tsp ginger garlic paste
• 1 onion
• Salt
• 1 tsp garam masala
• 2 tbsp oil

• First, wash and peel 500 gms of potatoes, removing all spots to be sure that the potatoes are properly cleaned.
• After peeling, cut them into medium-sized cubes as this size helps them cook well and enhances the texture of the curry once cooked.
• Add cubed potatoes to cold water in a pot. Bring the water to a boil and cook until potatoes still feel firm yet tender, about 8-10 minutes.
• Refrain from overcooking these as they will further cook when added to this curry. Remove potatoes from the water, drain, and set aside.
• Add oil to a large pan or skillet. Choose any cooking oil you prefer, for example, vegetable oil, canola oil, or mustard oil.
• After the oil is hot, add a teaspoon of cumin seeds; toast the seeds for no more than a few seconds of cracking, as this will infuse the oil with an aromatic flavoured taste.
• Now add one finely chopped onion to the pan.
• Stir the onion occasionally until it turns a golden brown colour.
• This process usually takes 5-7 minutes. It caramelises the onions, which gives a particular depth of flavour to your curry.
• The best part is you'll love it.
• Add Ginger-Garlic paste.
• Add 1 Tsp ginger-garlic paste when the onions are golden. Saut for about 1 minute until the raw smell disappears.
• Adds an excellent fragrance and flavour to the dish.
• Now add in 2 chopped tomatoes.
• Allow the tomatoes to soften and mush out - it usually takes about 5 minutes to do this.
• Use a wooden spoon to mash them a little, helping to make a cohesive sauce.
• The tomatoes will meld with the onions and spices to form the base of your curry.
• Add the turmeric powder, red chilli powder, coriander powder, and a last spoonful of garam masala to the mixture.
• Stir continuously so as not to burn the spices.
• This should be for 2-3 minutes until well mixed and their essential oils are released into the curry.
• Now, it's time to add a cup of green peas. Fresh or frozen peas are usable here.
• All you have to do is toss well to mix peas with the spiced tomato-onion mixture.
• Then it's done for a further 2-3 minutes or until the peas become tender and warm.
• Add the boiled potatoes to the pan with 1 cup of water.
• Gently stir everything together so the potatoes are covered with the spice mixture. Bring this mixture to a gentle boil slowly.
• Once it is boiling, reduce the heat and cover the pan.
• Now, leave it to simmer for about 10-12 minutes. That will allow all the flavours to get well into each other and the gravy to thicken.
• Stir occasionally to make sure nothing sticks in the bottom of the pan.
• Once simmered, check if the gravy is the way you want.
• If it's too thick, you can add a little water to it.
• Now to finish it off, garnish the curry with chopped coriander leaves for that fresh pop of flavour.
• You can serve this yummy Aloo Matar hot along with roti or rice.
• It is comfortable and quite flavourful, and it is surely to be relished!