Quick Potato Peas Curry-Quick Aloo matar/Mutter

If you are looking for a quick and delicious curry within minutes here is one for you. Since the potato is full of carbohydrate, it is always a good idea to add some protein or fiber to it. Here I used some green peas. Try this quick potato peas curry with chapati, puri or rice.

Ingredients
4 medium size boiled potatoes
1 cup green peas
finely chopped cilantro
salt to taste
2 tbsp of oil
1 tsp mustard seeds
1 tsp cumin seeds
a big pinch of hing/asafoetida
a few curry leaves
1-1& 1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander powder

Preparation
Boil and peel the potatoes. Cut them into small pieces.
Chop cilantro finely.

Procedure
Heat 2 tbsp of oil in a skillet. When the oil is hot add mustard seeds and cumin seeds. Keep stirring until they crackle. Then add hing and curry leaves. Then bring the flame down to low. Add red chili powder and give a quick stir. Add green peas quickly before the red chili powder gets black. Add coriander powder and turmeric powder also. Fry the green peas for a couple of minutes to remove the raw smell. Add boiled potato and crush them with fork or spatula into small pieces. Mix it well so that all the potato pieces will get coated with masala/spices. Cover this and cook in the low flame for about 3 minutes. Stir in chopped cilantro and turn off the flame. Serve it hot with chapati, puri or rice.

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