Aloo Matar Curry Recipe / Cooking with 1 teaspoon Oil

 Aloo Matar curry is a flavorful potato and green peas dish from North Indian Cuisine. This authentic Punjabi curry with a simple onion tomato base uses basic Indian spices, is very easy to cook and tastes great with hot phulka . This curry makes a good lunch box option with jeera rice or chapati and is perfect for busy mornings as it takes less than 30 minutes to cook. I have cooked this aloo matar curry with just 1 teaspoon oil , so it makes a real treat for the calorie conscious people and weight watchers too . If you are looking for healthy lunch ideas , check out this post on cooking with 1 teaspoon oil.

Potatoes and green peas make a flavorful combo and are used in many Indian dishes, like Samosa, bread roll, cutlets, paratha , dry curries , ragda pattis , pulao , kurma etc. This aloo matar curry can be cooked directly in a pressure cooker if you are in a hurry. I have cooked the curry in a wok. The curry can be made dry or of gravy consistency. If you have boiled potatoes ready at hand this curry can be made in a ziffy.

Checkout the following recipes from my blog if you are looking for more dishes with potato.
Aloo Palda (potatoes in thick yogurt gravy), Achari Aloo ( Spicy Pickled Baby Potatoes ), Kashmiri Dum Aloo, Chickpea Leaves with Potato Stir Fry , Spicy Potato Salad,

Now a days, we visit a doctor for any health issue, the first thing he or she will stress on is to exercise and watch our calorie intake. However if you have a sedentary lifestyle , which is a common scenario today, weight loss is possible only if we make healthy diet choices. If we plan wisely and cook thoughtfully , a low fat nutritious meal can be cooked without compromising on the taste. With this thought, we bloggers at #FoodieMondayBlogHop have come up with #veggieswith1teaspoonoil as our #150 week theme. My contribution towards the theme is this flavorful aloo matar curry with just 1 teaspoon oil.

               

                                         

I had cooked this aloo matar curry for lunch using 1 teaspoon oil and served it with chapati, steamed rice, aamras, onion cucumber raita , sesame seeds chutney and roasted papadam. The whole platter is cooked with just 1 teaspoon oil. Isn't it inviting ?

                           

Preparation time: 5 minutes
Cooking time: 25 minutes
Servings: 3-4

Ingredients:

• 3 medium boiled potatoes
• 1/2 cup green peas
• 1 large onion finely chopped
• 3 tomatoes
• 1 bay leaf
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon ginger garlic paste
• 1/4 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon garam masala
• 1 1/2 teaspoon coriander cumin powder
• Salt to taste
• Small bunch of fresh coriander leaves
• 1 teaspoon sugar (optional)
• 1 teaspoon oil

Method:

1. To begin with, we will blanch the tomatoes. For that heat water in a pan and add tomatoes to it once the water starts boiling. Cook for 2-3 minutes and put of the flame. Allow the tomatoes to be in the hot water for another 1 minute. Now it is easy to remove the skin of the tomatoes. Add the blanched, tomatoes to a blender and make a puree.

2. Add 1 teaspoon oil to a nonstick pan. Keep the flame to low. Add cumin seeds and bay leaf. Once the seeds crackle, add the garlic ginger paste and saute until the raw smell goes. Add finely chopped onions and saute for another 1-2 minutes. Next add tomato puree and mix everything well. Stir fry the onion tomato mix for another 1-2 minutes on low flame.

3. Add the spice powders (turmeric powder, red chili powder, garam masala, cumin coriander powder), sugar. and stir well.

4. Stir fry the curry masala for 1 more minute and add green peas . Saute for 2-3 minutes or until the peas turn little soft. Add boiled potato chunks ,1 1/2 cup water , salt to taste and finely chopped coriander leaves. Cover cook the curry for about 7-10 minutes or until it is cooked well.

  5. Serve the delicious aloo matar curry hot with chapati or jeera rice or serve it as a side dish in a meal.

Recipe notes:

• The curry can be cooked in a pressure cooker with the same recipe if you are in short of time.
• I have used fresh green peas in this recipe, you may use frozen peas too. In that case the curry will cook in less time.
• Adding sugar is optional , but it enhances the color of the curry and balances the sour flavor of tomato puree.
• The curry can be served with chapati or steamed rice.

I hope you would love to give this curry a try. If you do so, share your feedback in the comment section below this post. Follow us on  #Facebook  #Instagram ,  #Twitter and #Google+  for more recipes and new updates. Eat healthy , stay fit !

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