Aloo Matar

Author: Naush

Potatoes 3, medium sized, cut into thin chunks
Green peas 2 cups
Cumin Seeds 1 teaspoon
Onion 1, medium sized, finely chopped (I used 1/2 because it was very big in size)
Tomatoes 2, medium sized
Green Chilies 2-3
Red chilli powder 1 to 1.5 teaspoons
Turmeric powder 1/2 teaspoon
Coriander powder 1.5 to 2 teaspoons
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Garam Masala Powder 1 teaspoon
Fresh coriander leaves chopped 2-3 tablespoons
Oil as needed
Water as needed

To begin with, blend the tomatoes into a paste in a blender.
Heat oil in a pot. Add cubed potatoes and fry on high for 3-4 minutes or until the potatoes turn slightly golden.
Meanwhile, finely chop the onion.
When the potatoes are golden, take them out on a plate and set aside.
In the same pot containing oil, add cumin seeds and allow to crackle until aromatic.
Add chopped onions and fry until they just start picking up the golden colour.
Add blended tomatoes, chilli powder, turmeric powder and coriander powder and cook until the moisture evaporates.
Add ginger paste and garlic paste and fry for another few seconds until raw smell goes off and you can feel the aroma.
When the masala is properly cooked with no more moisture remaining, add fried potatoes and peas and toss on high flame for a minute.
Add salt, water and mix, bring it to a boil. Cover and cook for 10-12 minutes or until both are cooked well.
Finally, add garam masala powder, chopped coriander leaves and green chilies. Mix and turn off the flame. Cover for 5 minutes.
Serve with roti. Enjoy!