Shahi Aloo Matar – Royal Potatoes in Green Pea Gravy

A truly royal taste in your kitchen with this recipe for Shahi Aloo Matar. You never ate such a tasty green pea gravy!

How to make Shahi Aloo Matar

Peel and wash the green peas. Put the peas and 100ml water into a blender to mash them to a nice paste.

Wash and peel the potatoes and cut them into small pieces.

Heat up two tablespoons of oil in a deep pan. When it is hot, add the mustard seeds and the cumin seeds. Fry them while stirring and before they burn, add the mashed pea paste and stir it. For the next ten minutes you have to fry this paste. If you have experience in cooking or a helper, you can simultaneously fry the potatoes in another wok or pan in a teaspoon of oil until they are golden. When they are golden, take them out and put them in a bowl for later.

It will take about ten minutes of roasting and stirring for the paste of green peas to get a bit golden, too. As soon as this is done and your potatoes are roasted, too, you can start preparing your tadka, the mix of spices that will make your dish really tasty.

Wash the tomatoes and cut them into pieces. In a blender you can make a paste out of the tomatoes as well. Heat up one tablespoon of oil in a deep pan. Add garam masala, coriander powder, turmeric and also the ginger into the hot oil and in the end the curry leaves. Shortly fry it all together and then add the tomatoes. When they are hot, you also add the paste of green peas into the pan and add salt according to taste.

After mixing the tomatoes with the green peas, you can add the fried potatoes. Now you only need to add the rest of the water, heat it up, mix it and you are done!

Serve this dish hot as it is most delicious fresh from the stove!

Ayurvedic Values

Potatoes and peas both pacify the dosha Pitta in the body as well as the dosha Kapha. If you have excess of these Doshas, this dish is good for you. Both vegetables increase Vata in the body but we have balanced this effect by adding cumin and ginger into our dish.