Name: Geele Matar Aloo recipe by BetterButter Editorial at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 large potatoes; 1 cup fresh or frozen peas; 2 onions chopped; 1 tsp ginger garlic paste; 2 tomatoes chopped; 1/2 tsp cumin powder; 1/2 coriander powder; 1/4 tsp turmeric powder; 1/2 chilli powder; salt to taste; 1/2 tsp sugar; 1 cup water; 1 tsp cumin seeds; 1 tsp oil; coriander to garnish; garam masala powder

Ingredients Serving: 4

4 large potatoes
1 cup fresh or frozen peas
2 onions chopped
1 tsp ginger garlic paste
2 tomatoes chopped
1/2 tsp cumin powder
1/2 coriander powder
1/4 tsp turmeric powder
1/2 chilli powder
salt to taste
1/2 tsp sugar
1 cup water
1 tsp cumin seeds
1 tsp oil
coriander to garnish
garam masala powder

Instructions

1. Wash and peel the potatoes and chop into large chunks. Soak them in water and keep aside
2. In a pan, heat the oil and then splutter the cumin seeds in it. Add the ginger garlic paste and the chopped onions and cook for about 3-4 minutes.
3. Add the tomatoes to this and then add all the masalas - cumin powder, coriander powder, red chilli powder, turmeric, salt and sugar. Mix well and cook for about 8 to 10 minutes, until the pan starts leaving oil from the sides.
4. To this, add the potoates and the peas. Add water and bring to a boil. Simmer and let it cook till the potatoes are soft.
5. If there's too much water still, turn up the heat and let some of it evaporate, so you get a gravy that's thick and wraps around the potatoes like a blanket.
Check for seasoning. Take off the heat and sprinkle garam masala powder on it and garnish with coriander leaves. Serve as a part of a multi-course meal.

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