Green peas is Curry Boy’s favourite. He used to eating it fresh while harvesting in India. Since today is Diwali, I wanted to cook him his favourite Aloo Matar.
Bombay, an old name of Mumbai. Bombay Potato is a traditional Indian potato dish. The boiled potatoes are dried and full of warm Indian spices. While Matar is green pea, so Aloo Matar is potato and green peas curry.
Save Time with a Blender
One of the time-consuming steps in Indian cooking is chopping a lot of onions, garlic and ginger. When I’m in lazy mode, I use a blender to save time – one magic button in replacement of endless chopping.
Ref recipe：Vegan Bombay Potatoes and Peas
Indian Potato and Peas Curry (Bombay Aloo Matar) Recipe
The long ingredient list may put you off, but the cooking is straight forward enough. I paired it with homemade easy naan. They are such a perfect match!
Ingredients
Serves 2
- 3 tbsp oil
- ½ tsp cumin seeds
- 1 tsp mustard seeds
- ½ small onion, diced
- 3 cloves garlic
- 1 tsp minced ginger
- 1 big tomato, roughly chopped
- ½ tbsp cashew cream
- dry spices
- ½ tsp garam masala
- ½ tsp turmeric powder
- ½ tsp cumin powder
- 1 tsp coriander powder
- ⅔ tsp salt
- 3 medium potatoes, diced
- 120 g frozen peas
- 200 ml water
- handful of fresh coriander
- lemon juice
How to Make Bombay Aloo Matar
- Heat the oil in a pan, fry the cumin and mustard seeds until fragrant, then add the onions and cook until softened and translucent.
- Meanwhile, blend the garlic, ginger, tomato and cashew cream into paste. Add it to the pan along with all the dry spices and salt. Cook for a further few minutes.
- Add the potatoes and water, cover and cook until the potatoes are cooked through.
- Stir in the frozen peas, cook for a further 5 minutes. Have a taste and adjust. If it’s too saucy, you can mash some potatoes to thicken it.
- Garnish with coriander and freshly squeeze in lemon juice before serving.
