Aloo is potato and matar are peas, so the main ingredients of this basic vegetarian curry should not be much of a mystery.
- 750g potatoes
- 2 teaspoons brown mustard seeds
- 2 tablespoons oil or ghee
- 2 medium-sized onions, cut into rings
- 2 cloves garlic, finely chopped
- 2 teaspoons fresh ground ginger
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 cup (125ml) water
- 100g peas
Peel the potatoes and cut them into smallish cubes. Heat a pan and add the mustard seeds. Heat until they begin to pop, then add ghee, onions, garlic and ginger and fry until the onions become transparent.
Add the potatoes, turmeric, chili powder, ground cumin and garam masala. Stir well over medium heat for about 2-3 minutes. Then add water and let cook for about 15-20 minutes, or until the potatoes are soft. Most of the water should evaporate; take good care that nothing burns.
Add the peas; stir well. Season with salt and pepper if necessary. Cover and let simmer for another 5 minutes. Take care that nothing burns at the bottom of the pot; add a tiny bit of water if necessary. When finished, the potatoes should be soft and all the liquid should be absorbed or evaporated.
Serve with rice.