Best One Pot Indian Style Potato Tomato Peas Curry Recipe By Tasty Recipes

ALOO MATAR RECIPE | ALOO MUTTER

Steps:

• Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.
• Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used.
• Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle.
• Add chopped onions, green chili and fry until lightly golden or pink.
• Next put in the ginger garlic paste and saute until the raw smell disappears.
• Add tomato puree and saute for 2 mins.
• Next add chili powder, garam masala, coriander powder, turmeric and salt.
• Saute until oil begins to separate from the masala.
• Add potatoes and peas. Saute for 2 mins.
• Add water just enough to cover the potatoes. Cook covered on a low to medium heat.
• Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed.
• If making in pressure cooker then, allow to whistle twice on a medium heat.
• Add kasuri methi and mix well. Adjust salt if needed.
• Serve aloo matar with rice or roti.
• Chop the potatoes to 1 inch pieces. Press saute button on the instant pot and pour oil to the steel insert.
• When the oil turns hot, add cumin seeds. As soon as they begin to splutter, add chopped onions and saute until light golden.
• Then stir in the ginger garlic and saute for 30 to 60 seconds. Then add tomato puree and mix well.
• Add all the spice powders - red chilli powder, turmeric, garam masala, coriander powder and salt.
• Saute for a few minutes until the masala smells aromatic. (For a more authentic version you may saute this till the masala turns thick and aromatic. For this you have to switch over to saute low and saute.)
• Then pour 1 cup of water for 2 cups of cubed potatoes. After pouring water scrape the bottom of the steel insert with a spatula to deglaze. Add peas. (If using frozen peas that are too tender, add them later once the curry is done. Simmer for a few minutes.)
• Secure the Instant pot lid with the steam release handle set to sealing.
• Press pressure cook button (high pressure) & set the timer to 4 minutes. When the IP is done, do a quick release by moving the steam release valve from sealing to venting.
• Add kasuri methi. Stir and taste test. Add more garam masala and salt if you prefer. For a thicker consistency you can also cook it on a saute mode for 1 minute.
• Garnish aloo matar with coriander leaves. Serve aloo matar with rice or roti.
• If you are a beginner check the video on my potato curry post.

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

ONE POT INDIAN STYLE POTATO, TOMATO & PEAS CURRY RECIPE BY TASTY

Steps:

• Heat mustard oil in a pressure cooker. cooker until smoking hot. Take off heat for two minutes, then reignite.
• Add asafoetida and onion paste - cook onions until transparent. Then, add red chillies and turmeric powder.
• Cook on medium heat until oil is released. Then, add diced potatoes, tomatoes and peas. Mix well - add enough water to cover the vegetables, add salt to taste, and pressure cook for 4 whistles on medium heat.
• Turn off heat and remove lid to remove all pressure.
• Reignite flame to high, mash potatoes, and add green chillies. Salt to taste and bring to a boil. Sprinkle garam masala and mix well.
• Garnish with freshly-chopped cilantro and serve warm alongside chapathi, naan, or freshly-steamed rice.

AALOO MATTAR ( INDIAN-STYLE PEAS AND POTATOES)

Steps:

• Heat the oil in a pan.
• Add the ginger,garlic, onions, chillies and tomatoes.
• Saute till the tomatoes and onions are softened.
• Add the turmeric powder, coriander powder, cumin powder and garam masala.
• Add salt to taste.
• Add the boiled peas and potatoes.
• Add the chopped cilantro.
• Add the water and bring to a simmer.
• Serve with Indian Bread or Rice.
• Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.