For Potato Curry (Aloo Matar)
4-5 medium potatoes
2 medium onions
1 cup crushed tomato
1/2 tsp garlic, crushed
1/2 tsp ginger, grated
1 Tbsp coriander, ground
1/2 tsp garam masala
1/2 tsp sugar
1 tsp paprika
2 Tbsp oil
Salt to taste
Fresh cilantro to garnish
Pressure cook or boil potatoes until cooked. For stove top, boil until the skin begins to crack or shrivel. Drain and set aside to cool.
Make a fine paste of ginger, garlic, onions, and paprika.
Heat oil in a pan.
Add the paste of ginger garlic onions etc. to the oil and fry until aromatic. If it begins to stick, add a few splashes of water and cook it until the raw smell goes away. This will take 10-15 minutes.
Peel potatoes and chop them into medium chunks.
Add tomato puree or crushed tomatoes to the spice paste in the pan. Mix well and cook for a couple of minutes.
Now add potatoes and mix well.
Add salt and garam masala and sugar.
Add a cup of water and bring to a boil.
Add more water if you want a thinner sauce. Sauce will thicken later as it cools.
Bring the curry to a boil and simmer for 5-10 minutes.
Add washed, frozen peas before switching off the heat. The heat from the curry is enough to cook the peas.
Makes 4-5 cups of potato-peas curry.
Serve Pooris with potato curry.