Peas and Potatoes Curry - Aloo Matar - Quick and easy

" Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it's more important to make yourself feel good. " - Ina Garten. 

As much as I love researching and cooking, there are many a days when I struggle through my day to get something done in the kitchen. Whoever said, "My moods do not just swing- they Pirouette " was definitely talking about me.

I usually do the majority of my cooking at night, because who wants to start a day toiling over the stove. Not me. That I am out of bed at such an unearthly hour is compromise enough. And I am not the one to cook like I am in a contest. Occasionally, when the situation demands, I understand. But then, to cook everyday like you are at war does not bode well with me. The vessels clattering, four burners on, the cooker spitting out the pressure, with me running around the kitchen is a very exceptional event. Not something I signed up for. Getting two tweens ready and in time for school is achievement in itself. I am not willing to push my capabilities any further. 

Cooking is my me-time. Again, depends on the mood. But for now, let's go with this mood. I like to enjoy the process. I envision the result and the feeling of enjoying the evening or the next day without having to enter the kitchen. Amongst all this, I find the chopping part the most uninteresting. So, I turn up that music and handle the chopping. There have been times when I have run out of songs and the chopping is not done yet. Hey, not my fault. Some songs are known to induce time travel.

Now, this curry is the one that gets done in a jiffy. It is something that is cooked when I want to ( read it as have to - there has never been a want to) pack something for the lunch box and I have some time at hand.

Ingredients :

Potatoes - 3 - Cut into quarters
Peas - 1 Cup
Onion - 1 - Large - Chopped in quarters - Large chunks will do
Tomatoes - 2 - chopped
Ginger Garlic paste - 1 tsp

Bay leaf - 1
Green Cardamoms - 2
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tsp.
Coriander Cumin Powder - 1 tsp
Punjabi Garam Masala - 1/4 tsp. 
Oil - 2 Tbsp.
Salt - to taste.


Kasuri Methi - 1/2 tsp - Crushed 
Coriander Leaves - 5-6 stalks - chopped
Ghee - 1 tsp.

Method :

1. In a pressure cooker, add the potatoes and peas along with the Bay leaf and Green cardamoms. Add about a 3/4th cup of water, a bit of salt and pressure cook till the potatoes are cooked.

2. Heat another pan with Oil and add the onions. Cook till the onions sweat. Add ginger garlic paste. Sauté till the raw smell settles.

3. Add the chopped tomatoes and cook. As the tomatoes sweat, add the turmeric powder, Chilli powder, coriander cumin powder and salt. Cook till the masala is cooked and oil rises.

4. Switch off the stove and allow it to cool. 

5. Once the masala is cooled, transfer this to a processor and blend it to a smooth paste. 

6. Now add the blended masala paste to the cooked potatoes. Check for salt and add water to adjust to the consistency that you prefer. 

7. Allow the masala to cook on low flame, so that the potatoes and peas absorb the masala. Once the gravy thickens, add the Punjabi Garam Masala. Allow it to cook for few minutes. Then, add the coriander leaves and the crushed kasuri Methi. Switch off the flame.

8. Add a tsp of Ghee to finish the dish and for added flavor. Cover and allow the curry to rest. This allows the flavor of the Ghee to infuse. 

9. Serve warm with rotis. 

Note : 

1. No time to cool and blend, no problem. Just add the cooked peas and potatoes to the masala. Works fine too.

2. I always add salt in stages. The pressure cooking of the vegetables part has a bit of salt so that the potatoes do not taste bland. Please keep that in mind when you add salt to the onion tomato masala. 

3. For added spice, throw in 1 slit Green Chilli along with the potatoes and peas while pressure cooking.