Aloo Matar

1. 1
   prep

   Prep the vegetables.

   Peel the potatoes and cut them into 1-inch cubes. Finely chop the onion and tomatoes. Grate the ginger, mince the garlic, and slit the green chili. If using fresh peas, shell them.

2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a kadhai or pan over medium heat until shimmering.

   2.Add cumin seeds and let them crackle (30 seconds).

   3.Add asafoetida and stir once.

   TIPMedium heat prevents the cumin from burning while releasing its aroma.
3. 3
   saute · ~12 min

   Cook the aromatics.

   1.Add chopped onions and sauté until golden brown (5-7 minutes).

   2.Add grated ginger, minced garlic, and green chili. Sauté until the raw smell fades (1 minute).

   3.Add chopped tomatoes and cook until they turn soft and the oil starts to separate (4-5 minutes).
4. 4
   saute · ~1 min

   Bloom the spices.

   1.Lower the heat to prevent burning.

   2.Add turmeric powder, red chili powder, coriander powder, and cumin powder.

   3.Stir continuously and cook for 30-40 seconds until fragrant.

   TIPKeep the heat low — dry spice powders can burn quickly and turn bitter.
5. 5
   simmer · ~12 min

   Cook the potatoes and peas.

   1.Add the cubed potatoes and salt. Stir to coat with the masala.

   2.Add the green peas and ¼ cup water. Mix well.

   3.Cover and simmer on low heat until potatoes are tender (10-12 minutes). Stir once halfway through.

   TIPCheck the potatoes with a fork — they should be soft but still hold their shape.
6. 6
   other

   Finish and garnish.

   Turn off the heat. Sprinkle garam masala over the cooked sabzi and stir gently. Garnish with chopped coriander leaves and serve hot.

   TIPAdding garam masala at the end preserves its aromatic punch.

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