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Matar Bateta Nu Shaak | Aloo Matar | Potato and Pea Curry

Name: Matar Bateta Nu Shaak | Aloo Matar | Potato and Pea Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4-6
Cuisine: Indian
Ingredients: 250 g potatoes; 1/4 tsp salt; 1/4 tsp ground cumin; 1/4 tsp chilli powder; 1 tbsp vegetable oil; 1 1/2 tsp ground coriander; 1 1/2 tsp ground cumin; 1 tsp chilli powder; 1/2 tsp ground turmeric; 4 tbsp water; 2 1/2 tbsp vegetable oil; 1 tsp cumin seeds; 1/2 tsp mustard seeds; 1/8 tsp asafoetida; 1 tbsp ginger paste; 2 tbsp tomato puree; 2 large tomatoes; 1-2 green chillies; 1 tsp salt; 1-2 tsp jaggery; 1 1/2 cup frozen peas; 1 cup water; handful coriander

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Prep: 10 min

Cook: 40 min

A simple Gujarati vegetable dish made with potatoes and peas cooked in a tomato based sauce flavoured with whole and powdered spices, asafoetida and a jaggery for that characteristic sweetness Gujarati dishes are known for.

Ingredients

For The Seasoned Potatoes

250 g

potatoes, (9oz), cut into 2-3cm cubes

1/4 tsp

salt

1/4 tsp

ground cumin

1/4 tsp

chilli powder

1 tbsp

vegetable oil

For The Shaak

1 1/2 tsp

ground coriander

1 1/2 tsp

ground cumin

1 tsp

chilli powder, or to taste

1/2 tsp

ground turmeric

4 tbsp

water

2 1/2 tbsp

vegetable oil

1 tsp

cumin seeds

1/2 tsp

mustard seeds

1/8 tsp

asafoetida, (optional)

1 tbsp

ginger paste

2 tbsp

tomato puree

2 large

tomatoes, skinned (preferably) & pureed

1-2

green chillies, minced (optional)

1 tsp

salt, or to taste

1-2 tsp

jaggery, Substitute with 3/4 tsp sugar or to taste

1 1/2 cup

frozen peas, (240g)

1 cup

water, (240ml)

handful

coriander, chopped

Method

1. Preheat oven to 180°C (350°F). Line 2 a baking sheet with greaseproof paper (parchment paper) and set aside.
2. Place potatoes into a bowl, add the rest of the ingredients for the seasoned potatoes and mix well. Arrange potatoes in a single layer over baking sheet and bake for 15-20 minutes or until the potatoes are cooked, then set aside.
3. To make the shaak, start by making a spice paste. Mix the ground spices (coriander, cumin, chilli powder and turmeric) with 4 tbsp of water, mix well and set aside.
4. Heat oil in a pan over a medium low heat. Add the cumin seeds and mustard seeds and let them splutter.
5. Add the asafoetida, let it fizzle, then add the spice paste. Cook for 2-3 minutes or until the oil separates.
6. Add the ginger and tomato puree, cook for 2-3 minutes or until the oil separates and comes to the surface.
7. Add the pureed tomatoes and minced chillies (if using). Cook for 4-5 minutes or until almost all of the liquid has evaporated and the oil separates and comes to the surface.
8. Next add the peas, cover with a lid and cook for 4-5 minutes or until the peas are cooked (add a splash of water if the mixture is sticking to the bottom of the pan). Stir a few times in between.
9. Add salt, jaggery (or sugar) and potatoes along with the remaining water, stir well, cover with a lid and cook for 5-7 minutes or until the sauce has thickened to your desired consistency.
10. Finish with chopped coriander, remove from the heat and serve with hot buttered rotlis (chapattis), puri or rice.

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