Any recipe with potato will make the dish a wonderful pairing with Chapathi / Roti, no matter whether the dish is dry or gravy. Aloo Mutter curry is no exception to this. It also goes well with Rice. I prepared this recipe with a bit of South Indian touch so that it can act as side dish to plain rice.
Potatoes – 3 medium size
Peas – 1/4 cup
Tomato – 1 medium,chopped
Onion – 1 small,chopped
Ginger – 1 teaspoon minced
Garlic – 1 teaspoon minced
Red chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Curry leaves – 1 string
Salt – to taste
Oil – 2 teaspoon
Urid Dal and Mustard seeds – 1/2 teaspoon
Turmeric Powder – a pinch
1) Pressure cook the potatoes and peel the skin from them.
2) Chop the potatoes into small pieces.
3) In a Kadai/Frying pan, add oil and heat it.
4) Add mustard seeds and urid dal to the pan and allow them to splutter.
5) Add curry leaves followed by onion. Saute them.
6) When onions are translucent, add ginger and garlic mixture. Saute for few minutes.
7) Then, add finely chopped tomatoes and saute them till the tomato is mashed completely.
8) Add peas and sprinkle a bit of water to cook the peas. If you use dry peas, cook them separately and add them while cooking.
9) Add potatoes to the kadai. Also add red chilli powder, coriander powder, turmeric and salt. Mix them well.
10) Stir well and cover it for few minutes. Make sure the flame is in low and curry is not getting burnt.
11) Peas Potato Curry is ready and serve it hot with Roti or as a side dish to rice.