Aloo Matar Curry - How to make aloo-matar gravy/potato-peas gravy

Aloo Matar gravy - Aloo matar curry is a simple curry with potatoes and peas. It goes very well, not only with parathas, roti,naan but also with jeera rice,ghee rice etc.

Preparation Time:15 min
Cooking time:20 min
Serves:4

Ingredients needed:  

• Potatoes,cubed - 2 medium
• Green peas(fresh or frozen) - 1 cup
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Chilli powder - 2 tsp
• Garam masala - 1 tsp
• Cashew nut/almond paste - 1 tbsp (Optional)
• Salt - To tast

For grinding:

• Onion - 1, small
• Tomato - 2 large

For tempering:

• Oil 
• Cumin - 1 tsp

Preparation:

Wash,peel and cut potatoes to bite sized cubes.
Grind onion and tomato to fine paste and set aside.
Heat oil in a pressure cooker, add cumin and allow it to crackle.
Then add ginger garlic paste saute for a few minutes then add onion tomato paste  and saute until raw smell goes and oil leaves from it.

Add the spice powders chilli powder, turmeric powder, garam masala and salt and saute well.
Then add cashew nut paste and cook for few minutes. Cashew nut paste is added only to thicken the gravy. You can also skip this step if you want.
Then add potatoes and peas and mix well. Add a cup of water and Close the lid of pressure cooker and cook for 2-3 whistles on low flame or till potatoes and peas are cooked well.

Serve hot with roti, chappathi or pulao.

Notes:

• You can also pre-cook vegetables but cooing those in the gravy add more flavors to the vegetables.
• To make cashew nut/almond paste, soak 5-6 nuts in warm water for 30 minutes and grind that in the mixer.
• Instead of cashew nut paste you can also use fresh cream at the end to get that creaminess.