Aloo Matar Ki Sabzi (Potato and Pea Curry with Pea Pods)
40 minutes
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About Aloo Matar Ki Sabzi (Potato and Pea Curry with Pea Pods)
Craving a flavorful and economical Indian curry? This Aloo Matar Ki Sabzi is a delicious twist on a classic, using pea pods for incredible depth and minimizing waste.Fragrant sautéed onions, ginger, garlic, and green chilies form the base of this vibrant dish. Tender potatoes and sweet peas simmer in aromatic spices, enhanced by a tangy touch of dry mango powder.Serve this comforting curry hot with roti or rice for a truly satisfying meal. It's a simple yet unforgettable taste of North India!
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
Spices and Flavorings
- 1 1/2 tsp Salt or to taste
- 2 tsp Chili Powder red
- 1 Tbsp Coriander Powder
- 2 tsp Mango Powder dry
Aromatics
- 2 Tbsp Onion finely chopped
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
Other
- 1 tsp Oil
- 1 tsp Cumin Seeds
Instructions
- Peel and dice the potatoes into small cubes. Submerge them in a bowl of water to prevent browning.
- Heat the oil in a pan or pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the chopped onions and green chilies to the pan. Sauté until the onions soften and turn translucent, about 5-7 minutes.
- Add the ginger and garlic pastes. Sauté for another minute until fragrant, stirring constantly to prevent burning.
- Drain the potatoes and add them to the pan along with the green pea pods. Stir well to coat the potatoes and pea pods with the spice mixture.
- Add the salt, red chili powder, and coriander powder. Stir to combine.
- Cover the pan and cook for 5-7 minutes, allowing the potatoes and pea pods to soften slightly. Covering the pan traps steam and helps cook the vegetables evenly.
- Stir in the dry mango powder. This adds a tangy complexity to the dish.
- Garnish with fresh cilantro and serve hot with roti or rice.
Recipe Notes
Good To Know
- For extra flavor, lightly sauté the green pea pods in a teaspoon of mustard oil before adding them to the curry. This adds a subtle smokiness and enhances the earthy taste of the chilke (pods).
- If you prefer a richer texture, mash a few pieces of cooked potatoes directly in the curry. This will naturally thicken the gravy without the need for additional thickeners.
- To balance the heat from the red chili powder, add a handful of chopped fresh coriander leaves and a squeeze of lemon juice just before serving. This brings brightness and freshness to the dish.
- Leftovers can be repurposed as a filling for stuffed parathas. Simply mash the sabji, spread it between two dough rounds, and cook on a tawa for a tasty next-day meal.
Expert Tips
- Adjust the amount of red chili powder to control the spice level of the curry according to your preference.
- For a more vibrant green color, blanch the green pea pods in boiling water for a minute before adding them to the curry.
- If using frozen peas, thaw them completely before adding to the curry to prevent excess water from thinning the gravy.
Storage Instructions
- Allow the curry to cool completely before storing.
- Transfer the leftover curry to an airtight container and refrigerate for up to 3 days.
- Reheat thoroughly before serving, either on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 32kcalCarbohydrates: 5gProtein: 1gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 855mgFiber: 1gSugar: 1g
Hem Lata Srivastava
Articles: 200
4 Comments
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Such a scrumptious dish! Thank you.
Such a scrumptious dish! Thank you.
Looks so incredible! Thank you for sharing.
What a delightful recipe! Thanks for sharing.