Aloo Matar ki Sabji | Mummy wali Recipe | Ghar Ka Khana

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Start the recipe by peeling the potatoes and cutting them into long & thick wedges. Place the potatoes in cold water for the time being.
To prepare the curry for the potato, heat a pressure cooker. I am using a pressure cooker for this recipe as my mum does the same, but you can definitely use a deep pan or a casserole.

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Pour oil and let it heat. Sprinkle heeng (asafoetida) on hot oil, break open the black cardamom with the back of the knife and then drop them in, add some cumin and let it sizzle. Aff in green chillies, ginger and garlic and cook for 30 seconds and then add chopped onions. Increase the heat and let the onions cook till they evenly brown.

Once the onions are browned, sprinkle turmeric, chilli powder and coriander powder. Give a quick stir and then immediately pour in the fresh tomato puree. Sprinkle some salt and cook on high heat till tomatoes thicken and start to leave the oil. At this stage remove potatoes from water and put them into the masala. Cook potatoes for 10 mins without adding water.

Now sprinkle amchur powder, green peas and some salt. Cook for another 2 mins and then add water. Once it reaches a boil, lower the heat and cover with the lid and let it pressure cook for at least 2 whistles. Once done remove from heat but do not be in a hurry to open the cooker. Let it sit for another 5 mins before opening the lid. Once again put it back on heat and add kasoori methi powder, garam masala and chopped coriander.

In order to make the curry thick, pick 1 or 2 cooked potatoes and mash them completely. Add this mashed potato back to curry to thicken it.
Check and adjust seasoning and consistency. Plate the aloo matar and serve it hot with roti or rice.