Haryanvi Aloo Matar

Haryanvi Aloo Matar

Haryanvi Aloo Matar

Veg Vegan

Fresh green peas and potatoes cooked in mustard oil with a simple masala of cumin, coriander, tomatoes, and dried mango powder — a fundamental Haryanvi winter curry, eaten at near-daily frequency from November to February when peas are freshly harvested from the fields.

Cuisines

Haryanvi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

2 medium potatoes
1 cup green peas
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 large onion, finely chopped
1 large tomato, finely chopped
1 inch ginger, grated
2 cloves garlic, minced
2 tablespoons fresh coriander leaves, chopped
— salt to taste
1 cup water

Instructions

  1. 1 Peel and cube the potatoes into bite-sized pieces.
  2. 2 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
  3. 3 Add cumin seeds and let them splutter.
  4. 4 Add chopped onions and sauté until golden brown.
  5. 5 Add ginger and garlic, and sauté for another minute.
  6. 6 Add chopped tomatoes and cook until they become soft and the oil separates.
  7. 7 Mix in turmeric powder, red chili powder, coriander powder, and salt.
  8. 8 Add the cubed potatoes and stir well to coat them with the spices.
  9. 9 Add green peas and mix well.
  10. 10 Pour in a cup of water, cover the pan, and let it simmer until the potatoes are cooked through.
  11. 11 Once the potatoes are tender, add garam masala and stir.
  12. 12 Garnish with fresh coriander leaves before serving.

Tips

For a richer flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.