Another no onion, no garlic recipe, this time the classic aloo matar (potato and peas) curry reimagined without onions or garlic and made royal with the addition of some dry fruits and sesame seeds. It was super yummy and the addition of milk and yoghurt balanced the tartness of the tomatoes and also gives a slight sweetness to the recipe.
Shahi Aloo Matar
- 3 large potatoes, peeled and chopped into bite sized pieces
- 1 cup frozen or fresh green peas
- 3 large tomatoes, chopped roughly
- 1/2 cup skimmed milk
- 1/2 cup plain yoghurt
- 6 cashew nuts
- 6 almonds
- 1 inch piece of cinnamon
- 3-4 cardamom pods
- 3-4 cloves
- 1 inch piece of ginger, peeled
- 1 tsp white sesame seeds
- 1 tsp chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/8 tsp asafoetida powder
- 1 tsp garam masala powder
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 1 bay leaf
- 2 tbsp oil
- Salt to taste
- Coriander leaves to garnish
- Peel and chop the potatoes into bite-sized pieces and keep aside.
- Heat 1 tbsp oil in a pan and add 1 tsp cumin seeds and let them pop. Then add the fennel seeds. Next add the sesame seeds, cloves, cardamon, bay leaf and cinamon one at a time and stir for a few seconds before adding the next ingredient.
- Next add the cashewnuts and almonds and stir till the nuts are slightly brown. Now add the chopped tomatoes and a pinch of salt and let the tomatoes cook and become mushy. Remove, let it cool completely and grind it to a smooth paste with the yoghurt.
- Heat the balance oil and add the balance cumin seeds. When the seeds splutter, add the asafoetida and turmeric powder and stir for 2 seconds.
- Then add the chopped potatoes and let them cook for about 5 mins, or until they are half cooked.
- At this point, add the frozen peas and salt and let the potatoes and peas cook till they are around 75-80% cooked. Remove from the flame and keep aside.
- In a new pan, add the ground paste and stir well. Add the dry spice powders – chilli powder, cumin powder, coriander powder and garam masala powder and cook covered till the oil leaves the sides of the pan and the raw smell disappears. This should take around 7-10 minutes.
- Now add the cooked potaotes and peas to this paste and stir well. Add the milk and let it come to the consistency you need. You can also add some water or more milk if it is still thick. Simmer for about 10 minutes to allow the flavours to mix together. Check for seasoning and garnish with coriander leaves and serve hot.
- This goes very well with any Indian flatbread or even a jeera rice or pulao.