Name: Sookha Aloo Matar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 medium Potato, peeled and cut into small cubes; 1 cup Green Peas, fresh or frozen; 1 inch Ginger, finely grated or crushed; 2 Green Chili Pepper, slit; 2 tbsp Cooking Oil, neutral oil; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; ½ tsp Garam Masala, for a warm aroma; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat the cooking oil in a wide pan over medium heat. Add the cumin seeds and allow them to sizzle.
Add the grated ginger and slit green chillies. Sauté for a few seconds until fragrant.
Add the potato cubes. Fry them in the oil on medium-high heat for several minutes until the edges turn slightly golden.
Toss the green peas into the pan. Sprinkle turmeric powder, red chilli powder, coriander powder, and salt. Mix everything well.
Cover the pan with a lid and reduce the heat to low. Let the potatoes and peas cook in their own steam for several minutes, stirring occasionally.
Check the potatoes with a fork. Once they are completely soft and tender, remove the lid.
Sprinkle the garam masala over the vegetables. Turn the heat up slightly and stir-fry for a minute to ensure the sabzi is perfectly dry and slightly roasted.
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Soft, vibrant yellow potato cubes and sweet green peas lightly dusted in roasted spices with zero liquid or gravy.

Nutrition

Per serving, from 2 servings.

444kcal

Where the calories come from

Protein11.2 g10%
Carbohydrate69.9 g61%
Fat14.8 g29%

Sugars: 7.2 g
Saturated fat: 2.3 g
Fibre: 11.9 g
Sodium: 1191 mg
Potassium: 1643 mg
Calcium: 78 mg
Iron: 5.1 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Skipping onions and tomatoes entirely in this version prevents the sabzi from turning mushy or releasing too much water, ensuring the potatoes stay firm and perfectly suited for packing in a lunchbox.

What to serve it with

The undisputed king of Indian travel and tiffin food. Best enjoyed wrapped inside hot Puris or triangular Parathas.

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