Aloo Matar Chat / Potato Peas Curry / Aloo Matar Curry / Potato Peas Chat / Batani Dumpala Chat /
Yippee! the season of green peas has come. I love fresh green peas to such an extent that I try to include them in any dish that I prepare. Firstly, I like their
colour - lively green. Secondly, I like their taste and texture after cooking - soft and sweet. Health wise, they are a very good source of Vitamin K, Vitamin B1, fibre, phosphorus and folate.
Aloo Matar is such a lovely combination that I enjoy it with anything - chapathi, stuffing for a roll, paratha, chat, puri, rice or may be everything. Today's post is a dish that can be served as a curry, side dish, or as an evening snack for the kids or adults. Potato peas curry is a basic stir fry curry which is very simple and easy to prepare yet very tasty. I have prepared this curry as an accompaniment with rice for lunch. I had some leftover curry which I served as a chat for kids after they returned from their school. This is the best way to serve veggies to kids who are fussy on eating veggies. They will love it if you sprinkle drops of sauce on it.
The texture of this aloo matar chat is crunchy on the outside and soft on the inside. I have over-roasted the curry to get that texture. When combined with finely sliced onions and a dash of lemon juice on it - it will make your evenings. From this recipe, I have discovered that over-roasting is also sometimes very nice.
Preparation
Remove the green peas from their pods. Chop potatoes after peeling the skin and get the other ingredients ready. Heat oil in a pan. Once hot, add mustard seeds and cumin seeds.
When they splutter add diced potatoes and fry for 3-4 minutes until you get a light brown layer on the potatoes.
Now add chopped onions and mix well. Saute for 3-4 minutes.
Add fresh green peas, turmeric powder and mix well.
Cover with a lid and cook on a medium to low flame. Keep stirring in between to check if the curry is sticking to the bottom of the pan. Ideally, it should not stick if you have added the amount of oil as suggested in the recipe ingredients section. If it sticks then reduce the flame to low and keep stirring. Light sticking is fine. When the potatoes and green peas are cooked and a nice brown layer is formed on the potatoes, add salt, chilli powder and garam masala powder. Mix it well.
Ingredients
Potatoes 2 big
Green Peas 1 cup
Onion 1 big
Oil 3 tbsp.
Mustard seeds 1/ 2 tsp
Cumin seeds 1 tsp
Turmeric Powder 1/2 tsp
Salt to taste
Chilli powder 1 tsp
Garam masala powder 1 tsp
Method
- Heat oil in a pan and add mustard seeds and cumin seeds.
- When they splutter add diced potatoes and fry until a very light brown layer is formed on the potatoes. Keep stirring.
- Now add chopped onions and fry for 2-3 minutes.
- Add fresh green peas and turmeric powder and mix well.
- Cook covered until the potatoes and green peas are cooked. The potatoes should have a nice brown layer on them. Keep stirring in-between.
- When they are cooked, add salt, chilli powder and garam masala powder and mix well.
- Check for seasoning and fry for another 2 minutes.
- Switch off the flame and serve hot as an evening snack or as a side dish.
- If you want to serve as an evening snack, then sprinkle some finely chopped onions and few lemon drops. You can also sprinkle little chat masala to enhance the flavour. This is optional.
Notes
- You can always add ginger garlic paste if you want to make it more masaledaar.
- Keep stirring the curry occasionally while cooking else it will stick to the bottom and it will be difficult to attain the texture - soft on the inside and crunchy on the outside.
- If you are serving to kids, throw some sauce on the snack and serve it hot.
- You can add any other veggies like carrots, beet roots, beans etc.,.
- You can prepare a similar kind of chat with kabuli channa dal, rajma or other bean varieties. Watch this space for such updates.
- This curry can be prepared with frozen peas as well. You need to add the frozen peas after the potatoes are 75% cooked.
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