Potato is the most versatile of vegetables. It is a staple diet of most of the middle class vegetarians. You can combine it with any vegetable. This was the most common curry in our lunch box. There was a time when I hated aalu ki sabji. My mom makes at least 8-10 varieties of aalu sabji. Aalu fry, jeera aalu, aalu matar, aalu tamatar, aalu beans, dahi vale aalu and the list goes on. I finally made friends with potato when I went to Cardiff for studies. There were 4-5 variety of potatoes available and I started experimenting with this vegetable.
The food marathon that I went on after my wedding had this aalu matar following me at every house and I again started running from aalu ki sabji. Finally, when I am out of India again Aalu matar has become my friend again.
- 2 potatoes peeled and cubed (Russet potatoes are good for this curry)
- ½ cup fresh/frozen peas
- 2 tbsp oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp asafoetida
- 6-8 curry leaves
- 2 inch piece of ginger grated
- 2 green chillies finely chopped
- 1 small onion finely chopped
- 1 tomato finely chopped
- 2 tsp red chilli powder
- 2 tbsp coriander powder
- ¼ tsp turmeric powder
- 2 tbsp chopped coriander
- 1 1/2 cups water
Heat oil in a pressure cooker. Add cumin and mustard seeds. Once the seeds pop add asafoetida, curry leaves, ginger, and green chillies. Sauté for 30-40 seconds. Add chopped onions and cook for 1 min or till the onions are translucent.
Add tomatoes and salt and cook for 1-2 two minutes on a slow flame. Add turmeric, red chilli powder, coriander powder. Mix well and cook for 1 minute. Tomatoes should reduce to pulp by now and leave oil. Add peas and potatoes. Add 1 1/2 cups water and close the lid and pressure cook for 3 whistles.
Once the pressure is released open the cooker and check the curry for seasoning and adjust salt or spice accordingly. Add chopped coriander and mix.
Serve with hot puri, roti, or jeera rice.