Hing Aloo Matar / Aloo Matar Sabzi or Curry /Potato with Asafoetida and Yellow Peas(No Onion or garlic )
This Potato/Aloo Curry is Chatpata and Spicy and goes well with Roti/Puffed Rice/ Moori/Poori/Luchi /Paratha.
Preparation time - Soaking Dry Yellow Peas/Matar overnight (at least 6 hrs ) and pressure cook with water till partly boiled since with Aloo we will further cook.(Pressure whistle depends on your pressure cooker ).Add salt as per your taste and be cautious because again we will add salt in the curry.Other preparation work 6-7 min.
Cooking Time - 15 minutes.
Ingredients:-
1. 3 Medium sized Potatoes/Aloo
2. About 1 cup of partially boiled Matar .(If you fully boil it then add it towards the end of the dish into the curry ).
3. Ginger crushed in a mortar and pestle ( About 2 inch Ginger ).
4. Pinch of Hing (approx 1/8 teaspoon)
5. 1 Whole Red Chilly ( Increase if you want more heat ).
6. 1 tablespoon whole Cumin
7. About one to half teaspoon Kasoori Methi/dried Fenugreek leaves ( I added half teaspoon )
8. Make a thick Masala/Spice paste with very little water ( 1/4 teaspoon Cayenne or redchilly powder +1/4 Teaspoon Paprika or Kashmiri red chilly powder+ little less than 1/4 teaspoon turmeric + 1 and half teaspoon Coriander powder + 1/2 teaspoon Cumin Powder ).
9. Salt as per your taste ( I added 1 teaspoon ) ( I would advice add little salt see your preference and then adjust )
10. Water for Soaking and Pressure cooking the Matar and also adding in the curry as per your thickness preference .This will be little on the watery side.
11. Oil ( preferably Mustard oil ) but vegetable oil is also fine ( about 1 tablespoon )
NOTE
1.Too much of Hing can turn your curry bitter .
2. Increase or decrease the amount of Chilly powders as per your heat preference.
Preparation:-
1. Chop the Potatoes into medium Cubes ( i have immersed them in water so as not to discolour them).
2. Soak and boil the Matar ( I partially boiled it )
3. Dry roast the Cumin on a medium to low flame for 30 to 40 seconds cool and grind it into a powder.( You can also dry roast one red chilly separately and grind with the cumin to enhance the heat of the dish ).
4. Make the Masala paste as per the instruction in Point number 8 under Ingredients.
5. Crush the Ginger in a Mortar and Pestle (Hamaldista )
Cooking :-
1. Take an utensil ( I used non stick ) and add oil let it warm up.
2. Add the Whole Red chilly ( If you wish you can also add 1/4 teaspoon of whole cumin at this point ) but I did not add.
4. When the red chilly has infused its flavours into the oil add the Hing and quickly add the crushed Ginger;fry for about 30 seconds and add Potatoes and mix.( I love hing so I also add just a dash of hing just when the curry is about to be done but its not necessary )
5. After about a minute add the the prepared masala paste and mix.
6. Cover and cook and stir in between.
7. Add about 1 and half cup of water,salt and the partially boiled Matar let it come to a simmer and then close the lid.
8. Keep an eye intermittently opening the lid and checking if the potatoes are cooked are not.
9. Adjust your curry consistency. when nearly cooked I smash up only some Aloo and Matar into the curry as I love it that way.
10. Add the roasted Cumin powder .
11. Add the Kasoori Methi slightly crushing with your palm and mix.
12. Cover and let it stand for 5 min before serving so as to infuse the flavours.
Pictures :-
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