Dry VegIndian

Potato Peas Dry Curry | Aloo Matar Sabji


Potatoes – 2, chopped
Peas – ½ cup
Turmeric powder – ¼ tsp.
Red chilli powder – 1 tsp.
Kashmiri red chilli powder – ½ tsp.
Green chilli – 2
Kasuri methi – 1 tsp.
Coriander powder – ½ tsp.
Cumin powder – ½ tsp.
Cumin seeds – ½ tsp.
Fennel seeds – ½ tsp.
Mustard seeds – ½ tsp.
Curry leaves – a few
Ginger – a small piece
Garam masala powder – ½ tsp.
Oil – 1 tbsp.
Coriander – little bit
Salt to taste


  1. Boil together peas and potato with green chilli, salt and garam masala added. Keep aside.
  2. Lightly pound the fennel seeds and ginger.
  3. In a pan, add in the oil and once hot, add in the mustard seeds, cumin seeds, curry leaves, pound fennel seeds and ginger.
  4. Saute for a minute. Now add in the boiled vegetables. Mix well.
  5. Add in the remaining powders and kasuri methi. Stir fry. Check for salt. Cover and cook for a minute for the flavours to blend.
  6. Lastly add in the chopped coriander and mix well. Turn off the stove and remove into a serving bowl.

For those who love peas and potato… here are a few more recipes

a. Potato and Peas Fry
b. Rajasthani Jhol
c. Vankaya Batani Kura
d. Cabbage Peas Potato Pulao

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