Pea Aloo: A Classic Comfort Food

 

Pea Aloo: A Classic Comfort Food

Introduction: Pea Aloo, a classic dish in Indian cuisine, brings together the humble potato and vibrant green peas in a comforting, flavorful curry. This dish is beloved across India, known for its simplicity and versatility. Whether served as a main course with roti or rice or as a side dish, Pea Aloo is a staple in many households. This recipe is perfect for weekday meals, offering a quick, nutritious, and delicious option for busy days.

Ingredients:

• 2 medium-sized potatoes, peeled and diced
• 1 cup green peas (fresh or frozen)
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1-inch piece of ginger, grated
• 3-4 garlic cloves, minced
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

1. Prepare the Ingredients:

   • Peel and dice the potatoes into small cubes. If using fresh peas, shell them. If using frozen peas, let them thaw for a few minutes.
     
     
     

2. Cook the Potatoes:

   • Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter, add the diced potatoes.
   • Sprinkle a pinch of salt and turmeric powder over the potatoes. Sauté them until they start to turn golden brown, about 7-8 minutes.

3. Prepare the Masala:

   • In the same pan, add the chopped onions, ginger, and garlic. Sauté until the onions turn translucent and the raw smell of ginger and garlic disappears.
   • Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate from the masala.

4. Add the Spices:

   • Add coriander powder, cumin powder, garam masala, and red chili powder (if using) to the mixture. Stir well to combine and cook for another 2-3 minutes to allow the spices to release their flavors.

5. Add the Peas:

   • Add the green peas to the pan and mix well with the masala. If using fresh peas, you may need to cook them a little longer. Frozen peas will cook quickly.

6. Combine Everything:

   • Add the sautéed potatoes back into the pan and stir to coat them with the masala. Add a splash of water if the mixture looks too dry. Cover and let it simmer on low heat for 10 minutes, allowing the flavors to meld together.

7. Final Touch:

   • Check the seasoning and adjust salt if needed. Garnish with fresh coriander leaves.

8. Serve:

   • Serve the Pea Aloo hot with roti, paratha, or steamed rice. It also pairs wonderfully with a simple yogurt or raita on the side
     
     
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