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Aloo Mattar (Potatoes Sweet Green peas) Dry Curry Recipe

The cooking time for the potatoes are different than for green peas. Green peas don't need to be cooked, thawed peas are added near the end of cooking.

Cumin is used both as seeds, as well as powder. Cumin powder is already included in the Curry powder. The heat in the recipe comes from Serrano (Hari Mirch) and cayenne.

Ingredients

Prep Vegetables

1. Potatoes: 1½ Pounds
2. Sweet Green peas Frozen: 10 oz
3. Onions: 2 Medium
4. Green Chili Pepper: 4
Substitute: Fresh Serrano Peppers
5. Fresh Ginger: 1"x1"
6. Fresh Garlic: 4 Cloves

Sauté /Cook

1. Ghee: ½ Cup

2. Cumin seed: ¼ teaspoon
3. Curry Powder Standard Onset Punjabi 2 Tablespoons

(Substitution: Cumin powder: 2½ teaspoon, Coriander powder: 2 teaspoon, Turmeric powder: ½ teaspoon, Fenugreek powder: ½ teaspoon, Dried Ginger powder: ½ teaspoon)

4. Salt: 1 teaspoon
5. Cayenne Pepper Powder: ¼ teaspoon
6. Water: ½ Cup

Simmer / Rest

1. Amchoor (Mango Powder): ¼ teaspoon
2. Garam Masala Standard Frying Punjabi ½ Tablespoon

(Substitution: Cinnamon powder: ½ teaspoon, Ground Cloves: ½ teaspoon, Ground Black pepper: ¼ teaspoon, Ground Cardamom: ¼ teaspoon)

Method

Step 1: Prepare vegetables

Potatoes: Peel, Cut length-wise in to half. Divide each half lengthwise into half again. Now take each segment and dice it the same thickness as the peas.

Sweet peas: Thaw under running cold water and drain.
Onions: Peel, chop fine about ¼" thick.
Green Chili Pepper: Wash. Cut length-wise in half. Scoop out seeds and white pith to reduce heat with spoon. Discard seeds and white pith
Ginger: Peel, chop about 1/16" thick
Garlic: Peel cloves and mince

Step 2: Sauté / Cook

1. Heat Ghee in a heavy frying pan. Add Potatoes, sauté till potatoes start to sweat and turn brown. Remove potatoes and set aside.

2. Add cumin seeds. Fry till seeds start to turn brown. about 2 minutes

3. Add onions, salt and Cayenne powder. Sauté till onions are clear, the edges start to turn brown about 4 minutes

4. Add Ginger, garlic, Serrano. Stir well, sauté about one minute.

5. Add Curry powder and potatoes. Stir and sauté. Don't let it burn. Add little water, if it starts to burn. Every thing should be nicely coated. Add remaining water. Cover. Cook on low heat till potatoes are done, stirring occasionally. Add more water if needed; you want dish to be damp wet but not runny.

Step 3: Simmer / Rest

Add, thawed sweet green peas, Garam Masala and Amchoor. Stir. Simmer covered about 3 minutes and turn the heat off. The heat will release the flavors from the Garam Masala. Let it rest ten minutes. Its ready to serve.

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