This super simple and easy-to-make dry aloo matar sabzi gets ready in just 15 minutes (if you have boiled potatoes ready). This sukha aloo matar goes well with roti or paratha.
2tablespoonsCilantro or coriander leavesfinely chopped
Instructions
Boil the potatoes in a pressure cooker (2 whistles) or instant pot (manual 8-10 minutes). Once it is cool to the touch, peel the skin and cut it into cubes.
To cook green peas, take them in a microwave-safe bowl along with a pinch of salt and a tablespoon of water. Cook for 5 minutes. Drain the excess water. If using fresh peas then it takes longer to cook. You may need to steam cook them in the pressure cooker.
Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Add ginger, garlic paste and green chili. Saute for 40-60 seconds or until the raw smell of ginger garlic goes away.
Add tomato and a pinch of salt. Mix and cook until tomatoes are soft and almost mushy kind.
Add turmeric powder, coriander powder, red chili powder, garam masala and amchur. Mix and cook for a minute or until the oil starts to separate.
Add boiled potatoes and cooked peas along with the remaining salt. Also, add ¼ cup of water.
Mix and cook for 4-5 minutes or until all the water/moisture is absorbed and the sabzi becomes dry. Turn off the stove and garnish with freshly chopped cilantro.
Notes
Cook the dry spices in tomatoes for around 1 minute, so you don’t get the raw flavor of spices.
Season with salt at every step (e.g. Add salt cooking peas, cooking tomatoes, and adding potatoes). So salt is distributed evenly.