Rassewale Aloo Matar Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger, and garlic. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown.
• STEP 3.Add tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the oil separates from the masala.
• STEP 4.Add boiled potatoes and green peas. Mix well and cook for a few minutes.
• STEP 5.Add water, salt, and garam masala. Cover and simmer until the potatoes and peas are cooked through.
• STEP 6.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Boil the potatoes until they are just tender, so they hold their shape in the curry.
• You can adjust the spice level according to your taste by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of cashew paste or cream to the gravy.

Storage and Serving

• Rassewale Aloo Matar can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with naan, roti, or rice for a complete meal.