Classic Aloo Matar

Heat the oil in a sturdy pressure cooker or a deep, heavy pan over medium heat. Add the cumin seeds and let them splutter.

Incorporate the finely minced onions. Sauté with dedication until they collapse and assume a light, golden-brown tint.

Stir in the ginger-garlic paste along with the slit green chillies. Fry the mixture for 1 minute to cook off the raw, sharp smell.

1 min

Introduce the tomato puree, directly followed by the turmeric, red chilli powder, and coriander powder. Cook this heavy base down until the tomatoes soften entirely and the fat distinctly separates from the periphery of the masala.

Add the evenly cubed potatoes and the green peas. Sauté the vegetables in the reduced masala for 2 minutes to coat them in the flavour.

2 min

Pour the water into the vessel and season accurately with salt. Stir comprehensively.

In a pressure cooker, close the lid and cook for 2-3 whistles over medium heat. In an ordinary pan, cover it tightly and simmer gently for 15 minutes, until the potatoes are completely soft.

15 min

Once it is cooked, use the back of your spoon to mash a few potato cubes into the gravy. This thickens what would otherwise be a watery broth into a proper sauce.

Sprinkle the garam masala and a handful of fresh coriander over the dish. Fold it in gently, then turn off the heat.

Serve steaming hot.