Aloo Mattar / Potaoes & Peas Gravy

Aloo Mattar is a simple and common Indian gravy/curry. Potatoes and peas are cooked in a standard onion-tomato gravy and flavored with the usual Indian spice blends. 

In the spirit of recording all kinds of foods and recipes - simple, common, unique, different and otherwise - I'm putting this recipe up as well.

Ingredients (serves 4-5):

1. 1 medium sized red onion, finely chopped
2. 3 tomatoes, finely chopped
3. 1 tablespoon tomato paste
4. 1 tablespoon ginger garlic paste (crush together 4 cloves of garlic and 1 inch piece of ginger)
5. 3 potatoes, peeled and diced
6. 1 teaspoon cumin seeds / jeera
7. 1 teaspoon dhania powder / coriander powder
8. 1/2 teaspoon turmeric powder
9. 1/2 teaspoon jeera powder / cumin powder
10. 1 teaspoon garam masala
11. 1/2 teaspoon chilli powder
12. 1 teaspoon salt or as needed
13. 1 cup peas
14. 1/4 cup milk
15. a squirt of lemon juice
16. 1/3 cup chopped coriander leaves / cilantro
17. 2 tablespoons olive oil / vegetable oil

 Preparation:

1.  Heat oil in a pressure cooker (or a large saucepan). When hot, add cumin seeds. Wait for the cumin to sizzle. Add onion and saute until translucent.
2. Add ginger garlic paste and fry for a minute. 
3. Add half of the salt, turmeric powder, coriander powder, chilli powder, and cumin powder and fry for a few seconds. 
4. Add tomato paste and mix well into the spices. Then add tomatoes and rest of the salt and cook on medium heat until tomatoes cook to a mush and thicken a lit. The tomatoes should leave the sides of the pan. 
5. Add garam masala and cook for a minute. 
6. Add potatoes and mix. If using fresh peas add them now, else wait for the potatoes to cook and then add the frozen peas. Add 1 cup of water and pressure cook for 3 whistles on medium heat. If not using a cooker, cook until potatoes are fork tender.
7. Add frozen peas (if using) and milk and cook on low-medium heat for 5-7 minutes. Add more water if required The consistency is entirely up to you.
8. Finally remove from heat and garnish with coriander leaves and a squirt of lemon juice.

Serve as a side to rotis or rice.