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

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EASY-PEASY POTATO CURRY RECIPE BY TASTY



Easy-Peasy Potato Curry Recipe by Tasty image

Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

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!

Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams

ALOO MATAR RECIPE | ALOO MUTTER



Aloo Matar Recipe | Aloo Mutter image

Simple aloo matar recipe made in North Indian style - simple potato peas gravy that tastes delicious and goes well with rice, roti or plain paratha. This can also be made in a cooker or instant pot.

Provided by Swasthi

Categories     Main

Time 30m

Number Of Ingredients 15

250 grams potatoes ((3 medium potatoes, cubed to 1 inch))
½ to ¾ cup green peas ((fresh or frozen))
100 grams onions ((¾ cup, chopped finely, 1 large))
200 grams tomatoes ((1 cup chopped or pureed, 3 medium))
2 tablespoons oil
1 green chili ( slit or chopped)
½ to ¾ teaspoon cumin seeds ((Jeera))
1 tablespoon ginger garlic paste ((or ¾ tbsp fine chopped each))
1 teaspoon coriander powder ((ground coriander seeds))
¾ teaspoon red chilli powder ((adjust to taste))
½ to ¾ teaspoon garam masala
½ to ¾ teaspoon salt ( or as needed)
¼ teaspoon turmeric
½ to 1 teaspoon kasuri methi ((dried fenugreek leaves) (skip if you do not have))
3 tablespoon coriander leaves (chopped finely)

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.

Nutrition Facts : Calories 282 kcal, Carbohydrate 41 g, Protein 8 g, Fat 10 g, Sodium 481 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving

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



One Pot Indian Style Potato, Tomato & Peas Curry Recipe by Tasty image

Here's what you need: mustard oil, asafoetida, medium onions, red chili powder, turmeric powder, potatoes, tomatoes, green pea, water, large green chillies, garam masala, fresh cilantro

Provided by Deeksha Gupta

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

½ cup mustard oil
¼ teaspoon asafoetida
3 medium onions
1 ½ teaspoons red chili powder, Kashmiri Chilli
1 ½ teaspoons turmeric powder
4 potatoes, cubed
3 tomatoes, cubed
½ cup green pea
2 cups water
3 large green chillies, halved lengthwise
¼ teaspoon garam masala
fresh cilantro, chopped

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.

Nutrition Facts : Calories 230 calories, Carbohydrate 52 grams, Fat 0 grams, Fiber 7 grams, Protein 6 grams, Sugar 13 grams

INDIAN POTATOES, TOMATOES AND PEAS



Indian Potatoes, Tomatoes and Peas image

Provided by Marian Burros

Categories     easy, side dish

Time 30m

Yield 3 servings

Number Of Ingredients 13

1 pound tiny new potatoes
10 ounces onions, chopped
1/4 to 1/2 jalapeno pepper, finely minced
1 tablespoon canola oil
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 teaspoon ground coriander
1 pound ripe tomatoes, coarsely cubed
10 ounces peas
Salt to taste (optional)
Freshly ground black pepper to taste
1 1/2 cups nonfat yogurt

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.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 5 grams, Carbohydrate 67 grams, Fat 6 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 121 milligrams, Sugar 24 grams, TransFat 0 grams

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