One Pot Indian Style Potato Tomato Peas Curry Recipe By Tasty Recipes

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

ALOO MATAR RECIPE | ALOO MUTTER

Steps:

• Wash and chop onions and tomatoes. Puree tomatoes if you do not like them chopped.
• Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used.
• Heat oil in a cooker, pan or kadai. Saute cumin till they begin to crackle.
• Add chopped onions, green chili and fry until lightly golden or pink.
• Next put in the ginger garlic paste and saute until the raw smell disappears.
• Add tomato puree and saute for 2 mins.
• Next add chili powder, garam masala, coriander powder, turmeric and salt.
• Saute until oil begins to separate from the masala.
• Add potatoes and peas. Saute for 2 mins.
• Add water just enough to cover the potatoes. Cook covered on a low to medium heat.
• Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed.
• If making in pressure cooker then, allow to whistle twice on a medium heat.
• Add kasuri methi and mix well. Adjust salt if needed.
• Serve aloo matar with rice or roti.
• Chop the potatoes to 1 inch pieces. Press saute button on the instant pot and pour oil to the steel insert.
• When the oil turns hot, add cumin seeds. As soon as they begin to splutter, add chopped onions and saute until light golden.
• Then stir in the ginger garlic and saute for 30 to 60 seconds. Then add tomato puree and mix well.
• Add all the spice powders - red chilli powder, turmeric, garam masala, coriander powder and salt.
• Saute for a few minutes until the masala smells aromatic. (For a more authentic version you may saute this till the masala turns thick and aromatic. For this you have to switch over to saute low and saute.)
• Then pour 1 cup of water for 2 cups of cubed potatoes. After pouring water scrape the bottom of the steel insert with a spatula to deglaze. Add peas. (If using frozen peas that are too tender, add them later once the curry is done. Simmer for a few minutes.)
• Secure the Instant pot lid with the steam release handle set to sealing.
• Press pressure cook button (high pressure) & set the timer to 4 minutes. When the IP is done, do a quick release by moving the steam release valve from sealing to venting.
• Add kasuri methi. Stir and taste test. Add more garam masala and salt if you prefer. For a thicker consistency you can also cook it on a saute mode for 1 minute.
• Garnish aloo matar with coriander leaves. Serve aloo matar with rice or roti.
• If you are a beginner check the video on my potato curry post.

ONE POT INDIAN STYLE POTATO, TOMATO & PEAS CURRY RECIPE BY TASTY

Steps:

• Heat mustard oil in a pressure cooker. cooker until smoking hot. Take off heat for two minutes, then reignite.
• Add asafoetida and onion paste - cook onions until transparent. Then, add red chillies and turmeric powder.
• Cook on medium heat until oil is released. Then, add diced potatoes, tomatoes and peas. Mix well - add enough water to cover the vegetables, add salt to taste, and pressure cook for 4 whistles on medium heat.
• Turn off heat and remove lid to remove all pressure.
• Reignite flame to high, mash potatoes, and add green chillies. Salt to taste and bring to a boil. Sprinkle garam masala and mix well.
• Garnish with freshly-chopped cilantro and serve warm alongside chapathi, naan, or freshly-steamed rice.

INDIAN POTATOES, TOMATOES AND PEAS

Steps:

• Scrub potatoes and place in pot with water to cover. Cover and boil about 17 minutes or until potatoes are tender. (If tiny new potatoes are not available, buy large potatoes with thin skins. Do not peel. Cube them and cook.)
• Heat the oil in a nonstick skillet. Add the onions, jalapeno peppers, turmeric, cumin, ginger and coriander. Saute until onions begin to brown.
• Add the tomatoes and peas and cook until peas are heated through and tomatoes have given up their juices.
• When the tiny new potatoes are cooked, drain and cut them in half or quarters and add to vegetables. Season with salt, if desired, and pepper. Stir to coat and serve with yogurt on the side.