Sukha matar aloo is one of the most delicious preparation with fresh peas and potatoes. I make it a few ways and this one is without any tomatoes and cooked in iron kadai(Indian wok). The beautiful intense flavors of tempering of hing (asafetida), cumin in mustard oil and amchoor at the end make it flavorful. Serve with paratha, poori or dal chawal for a comforting meal.
Aloo(potatoes) and matar(fresh peas) is a classic combination in North Indian cuisine. Be it the curry made with these two vegetables or this dry sabzi, it makes for a delicious meal anytime. Indian homestyle food is much simpler than the 5-6 stereotype dishes which define the cuisine outside of the country. Everyday food does not need a long list of ingredients and the taste is familiar of home. Like this sabzi, which was packed in our lunch boxes with paratha and a knob of aam ka achar. Or served for dinners accompanying a pile of warm daal and chawal.
I get fresh peas from Trader Joes and use those to make the recipe. Avoid using frozen peas since frozen peas are blanched and unless the potatoes and raw peas cook long enough together with spices, the true texture and the taste does not come through. At the end of cooking, I simple smush some of the potatoes and peas and bhuno(sauté) the sabzi on high heat. The crispy "kurchan" of potatoes my favorite part.
Sukha Matar Aloo
- Kadai(indian wok)
- 3-4 tablespoon mustard oil
- ¼ teaspoon hing
- 1.5 teaspoon cumin seeds
- ½ tablespoon minced fresh ginger
- 1 medium onion, thinly sliced
- 1 lb shelled fresh peas
- 2 large potatoes,peeled and cubed
- 2 teaspoon coriander powder
- 1 teaspoon hot red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- ½ scant tsp amchoor(dry mango powder)
- ½ tsp garam masala
- 2 tablespoon chopped cilantro
- Add the oil to a wide and heavy iron kadai and let heat up till its a bit smoky.
- Temper the oil with hing and cumin seeds and let crackle. Add the ginger and saute for 30 seconds.
- Add the sliced onions and on low medium heat cook the onion till they are browned.
- Add the peas and potatoes together, mix and saute with the onions for about 3-4 minutes stirring regularly.
- Sprinkle the spice powders (except amchoor & garam masala) and add salt. Mix well and cover the wok and let peas and potatoes cook on low heat for about 6-8 minutes. Open and stir halfway once to make sure nothing is sticking to the bottom of the kadai, if so add a light splash of water, cover and let cook again until the poatoes and peas are soft.
- Uncover and add the amchoor and garam masala and on high heat, saute the sabzi for about 3 minutes stirring regularly. You will see that the peas are shiny and the potatoes are falling apart, that makes this sabzi super delicious.
- Garnish with chopped cilantro and serve warm. If you are planning to serve later, make sure that you transfer the sabzi to another dish and store.