Name: Rassewale Aloo Matar recipe by Tanushree Aich at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: 1 cup shelled & boiled fresh peas; 3-4 medium potatoes, boiled & cubed; 2 tbsp Ginger- green chilly paste; 1 tbsp Cumin seeds; Asafetida a pinch; 1 tbsp Kashmiri chilly powder; 1/2 tsp turmeric powder; Garam masala a pinch; 2 tbsp Chopped coriander for garnish; 2-3 tbsp oil; Salt to taste

ABOUT Rassewale Aloo Matar RECIPE

This no onion-garlic recipe is a family favourite. The curry teams excellently with phulkas or parathas, a curry that can be dished out in a jiffy.

Ingredients Serving: 3

1 cup shelled & boiled fresh peas
3-4 medium potatoes, boiled & cubed
2 tbsp Ginger- green chilly paste
1 tbsp cumin seeds
Asafetida a pinch
1 tbsp Kashmiri chilly powder
1/2 tsp turmeric powder
Garam masala a pinch
2 tbsp Chopped coriander for garnish
2-3 tbsp oil
salt to taste

Instructions

In a wok, add oil, add the cumin seeds.
Once they splutter,add asafoetida & the ginger-green chilly paste.
Saute till the rawness goes. Now add in the boiled peas & potatoes.
Next add in the chilly & turmeric powder.
Mix well, add about 2 cups of water & salt.
Cover & cook on low flame till the gravy thickens, mash a few potatoes for that creamy texture.
Lastly sprinkle some garam masala & garnish with chopped coriander.
Serve hot, enjoy with phulkas, rotis or parathas!

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