Aloo Matar Spicy Tomato Gravy

Instructions

1. 1

   Peel and cut the potatoes into medium-sized cubes. Finely chop the onions, tomatoes, and green chillies.

2. 2

   Heat

3. 3

   5 tbsp vegetable oil in a deep pan or kadhai over medium heat.

4. 4

   Add the chopped onions and sauté until they turn golden brown.

5. 5

   Add the chopped green chillies and sauté for another 1 minute.

6. 6

   Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.

7. 7

   Add 2 tsp red chilli powder,

8. 8

   5 tsp turmeric powder, 2 tsp coriander powder, and

9. 9

   5 tsp salt. Mix well and cook for 2 minutes.

10. 10

    Add the potato cubes and sauté for 3-4 minutes so they are well coated with the masala.

11. 11

    Add 300g green peas and mix well.

12. 12

    Add about 400 ml water, stir, and bring the mixture to a boil.

13. 13

    Cover and cook on low-medium heat for 15-20 minutes, or until the potatoes and peas are tender.

14. 14

    Add 1 sachet (10g) Maggi masala, mix well, and simmer for another 2-3 minutes.

15. 15

    Taste and adjust salt or spices if needed. Garnish with fresh coriander if desired.

16. 16

    Serve hot with roti, naan, or steamed rice.