Everyday Aloo Matar
Add 1 Signature All-in-One potli with the water when the potatoes begin simmering. Remove once the potatoes and peas are cooked.
Ingredients
Ingredients
- Potatoes — 500 g, peeled and cubed
- Green peas — 200 g
- Oil — 2 tbsp
- Onion — 1 large / about 140 g, finely chopped
- Ginger-garlic paste — 2 tsp
- Tomato — 2 medium / about 200 g, chopped
- Kashmiri chilli powder — ½ tsp
- Turmeric — ¼ tsp
- Salt — 1¼ tsp
- Water — 1½ cups
Zaika Potli
- Signature All-in-One — 1 potli
For Finishing
- Fresh coriander — 2 tbsp
- Green chilli — 1, slit, optional
Cooking Instructions
-
1Heat oil in a kadai or pressure pan.
-
2Add onion and cook until golden.
-
3Add ginger-garlic paste and cook for 1 minute.
-
4Add tomatoes, chilli powder and turmeric.
-
5Cook until the tomatoes become pulpy and the oil begins separating.
-
6Add potatoes and stir for 2 minutes so they become coated with masala.
-
7Add water, salt and the Signature All-in-One potli.
-
8Cover and simmer for approximately 15 minutes, or pressure-cook briefly until the potatoes are nearly tender.
-
9Add peas.
-
10Cook uncovered for another 5–7 minutes until the potatoes are tender and the gravy has reduced slightly.
-
11Remove the potli.
-
12Adjust salt and finish with coriander and optional green chilli.
Use waxy or all-purpose potatoes rather than extremely floury ones if you want distinct cubes. Floury potatoes are better if you prefer a naturally thicker gravy.
🍽️ Perfect Serving Pairings
My Take On Everyday Aloo Matar
Aloo matar is one of the best examples of where a versatile whole-spice infusion can be useful without overcomplicating everyday cooking. The Signature All-in-One potli contributes cardamom, cinnamon, clove, pepper, cumin, coriander, fennel and dry ginger while onion, tomato and ground chilli still provide the familiar home-style curry base.
The Secret: Use waxy or all-purpose potatoes rather than extremely floury ones if you want distinct cubes. Floury potatoes are better if you prefer a naturally thicker gravy.