A comforting and hearty North Indian curry with tender potatoes and sweet green peas simmered in a flavorful onion-tomato gravy. Perfect for a weeknight dinner with hot rotis or rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
224cal
6gprotein
35gcarbs
8g
Ingredients
400 g Potato (About 3 medium, peeled and cubed into 1-inch pieces)
150 g Green Peas (Fresh or frozen)
2 medium Onion (Finely chopped)
2 medium Tomato (Pureed)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise, adjust to taste)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
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Hearty Aloo Matar curry with rotis & a protein-packed egg bhurji side – pure homestyle comfort food!
This punjabi dish is perfect for lunch. With 695.21 calories and 28.51g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
fat
Kashmiri Red Chili Powder
(Adjust to taste, gives good color without excessive heat)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala (Add at the end for best aroma)
1 tsp Salt (Or to taste)
1.5 cup Water (Hot water preferred, adjust for desired consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Potatoes
If using raw potatoes, have them peeled and cubed. If you prefer a faster cooking curry, boil the cubed potatoes in salted water for 8-10 minutes until they are just fork-tender but not mushy. Drain and set aside.
2
Sauté the Aromatics (5-7 minutes)
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle and become fragrant for about 30 seconds.
Add the finely chopped onions and sauté for 5-7 minutes, stirring frequently, until they turn soft and light golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala (6-8 minutes)
Lower the heat and add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant.
Immediately add the tomato puree to prevent the spices from burning. Mix well and cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides of the mixture. This step is crucial for a flavorful gravy.
4
Simmer the Curry (10-15 minutes)
Add the cubed potatoes (raw or par-boiled) and green peas to the pan. Gently stir for 2 minutes to coat them well with the masala.
Pour in 1.5 cups of hot water and add salt. Stir everything together.
Bring the curry to a boil. Then, reduce the heat to low, cover the pan, and let it simmer. If using raw potatoes, simmer for 12-15 minutes. If using par-boiled potatoes, simmer for 8-10 minutes, or until the potatoes are fully cooked and the gravy has thickened to your desired consistency.
5
Finish and Garnish (2 minutes)
Once the potatoes are tender, turn off the heat. Sprinkle the garam masala over the curry and stir gently.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving to allow the flavors to meld. Serve hot with roti, naan, or steamed basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
Gently start scrambling the eggs with a spatula, breaking them into soft curds. Continue cooking for 2-3 minutes until the eggs are cooked but still moist.
5
Garnish and serve
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the bhurji.
Give it a final gentle mix. Serve immediately with hot rotis, pav (bread rolls), or toast.
