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Aloo Mattar Rasedaar (Potatoes Peas Gravy) Curry Recipe

Near the end, part of potatoes are smashed to make thick gravy. Green peas don't need to be cooked, thawed peas are added near the end of cooking.

I do not like cumin seeds floating in the gravy so I use cumin powder. Onions, Garlic, Ginger, and Serrano should be ground together. Ground up onions make the gravy thick. The heat in the recipe comes from Serrano (Hari Mirch) and cayenne.

Kitchen Tested By: Amit Aggarwal, Canada

Ingredients

Prep Vegetables

1. Potatoes: 1½ Pounds
2. Sweet Green peas Frozen: 10 oz
3. Onions: 2 Medium
4. Serrano: 4
Remove seeds and white pith to reduce heat to your liking
5. Fresh Ginger: 1" x 1"
6. Fresh Garlic: 4 Cloves

Sauté /Cook

1. Ghee: ½ Cup

2. Curry Powder Standard Onset Punjabi: 2 Tablespoon

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

3. Salt: 1 teaspoon
4. Cayenne Pepper Powder: ¼ teaspoon
5. Water: 1 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 with spoon. Discard seeds and white pith to reduce heat
Ginger: Peel, chop about 1/16" thick
Garlic: Remove skin and mince

Step 2: Sauté / Cook

1. Grind Onions, Serrano, Garlic, and Ginger to form a thick paste.

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

3. Add onion paste, salt and Cayenne powder. Sauté till most of the moisture is gone and it starts to turn brown.

4. Add Curry powder and potatoes. Stir and sauté. Don't let it burn. Add ½ cup water. Bring it to a boil. Turn down heat. Cover. Cook on low heat till potatoes are done, stirring occasionally.

6. Remove ½ cup potatoes. Smash with fork. Return to pot. Add remaining water. Bring it to a boil.

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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