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Alu Matar in Curd Sauce (Potato & Peas in Yoghurt Sauce)
Course
Main Course
Cuisine
North India, Punjab
Keyword
Alu, Matar, Dahi, Peanut curd
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Author
Rama G
Ingredients
6 to 7 small to medium sized potatoes
½ cup fresh green peas
1 cup finely chopped onion
3 green chillies chopped fine / slit
1” piece ginger chopped fine
2 to 3 cloves finely chopped garlic
1 tsp oil
4 cloves
1” piece cinnamon
1 bay leaf
1 tsp cumin seeds
1 tsp Coriander seeds
½ tsp ajwain seeds (omam, caraway seeds)
2 dry red chillies broken
½ cup thick beaten peanut curd /any non-dairy curd (dairy curd for non-vegans)
1 tsp chilli powder
1 tsp dhania powder
½ tsp amchur powder
½ tsp turmeric powder
½ tsp garam masala powder
Salt to taste
Instructions
Boil and peel potatoes. Prick them with fork. If the potatoes are big, dice them.
Heat a cast iron pan and dry roast the potatoes till they slightly brown on all sides.
Take the well beaten curd and add chilli powder, dhania powder, amchur powder, garam masala powder & salt. Mix well.
Heat oil in a pan.
Add cumin seeds, coriander seeds, cloves, cinnamon, bay leaf, dry red chillies, caraway seeds and roast till they emit a nice aroma.
Add onion, garlic cloves, green chillies and ginger and roast till onion becomes brown.
Add the curd mixture and sauté.
Add the roasted potatoes and peas.
Mix till the dahi mixture and the masalas are coated in the vegetables.
Add enough water and bring the mixture to boil in a very low flame till
the potatoes absorb all flavours. Add a little more water if need be.
The gravy should be of thick sauce consistency.
Make sure the potatoes are coated well with the curd sauce.
Garnish with fresh greens and serve with rice or roti.
Video
[vc_video link='https://www.youtube.com/watch?v=Q3F55b2uR2U']
Notes
You can use any curd as per your wish.
The consistency can be adjusted as per your desire.
You can omit Peas and make it just with Potatoes
The gravy should neither be too thin else it looks like Kadhi nor too thick.
If you wish, you can deep fry the potatoes for few minutes. To make it healthy, I have roasted them in cast iron pan.