Sukha Aloo Matar, also called Sukhi Aloo Matar ki Sabzi is a quick spiced potato and peas dish. Cubes of potato are cooked until soft with tangy spices and sweet peas bringing together a wholesome dish.
Sabzi is the term for vegetable dish, mostly sabziyaan are served alongside lentils or gravy dishes. In my opinion, this sabzi really doesn’t need any side, it’s perfect when rolled up in flakey parathas, smushed between a leftover lunch sandwich or served with a hot roti with a dose of dahi and kachumber.
INGREDIENTS OF CHOICE
You can make this dish with your favorite potatoes of choice. I use Idaho/Russet potatoes that I peel and cube. I’ve also used baby potatoes with the skin on. Since this dish has minimal ingredients the quality of ingredients matters.
My favorite peas to use in this dish are frozen organic peas. I get mine from Costco or Aldi. The frozen organic ones are sweet and add a lovely punch of color to an otherwise monotone dish. I like to give them a ten minute soak in room temperature water before adding them to any dish to get the chill off from the freezer.
HOW TO MAKE SUKHA ALOO MATAR
Wash, peel and cube potatoes. Soak them in water while you prepare the other ingredients. This step prevents them from browning.
Heat a pan on medium heat and to it add your oil. Once it warms add the whole cumin seeds. As these start popping add chopped onions and ginger garlic paste. The onions will start softening and becoming translucent.
To the onions add the cubes potatoes followed by all of the spices besides the amchur and kasoori methi. Add a cup of water and let cook on medium heat until the potatoes start to slightly soften and the water reduces to half. A this point add the peas, mix and cover.
Once the liquids reduce uncover, add the finishing spices of amchur, chaat masala and kasoori methi. Let this cook until the potatoes are fork tender.
Serve hot with roti or paratha.
- 1½ cup potato cubes; ½ inch size
- ½ cup peas
- ½ cup chopped onion
- 1 tablespoon ginger garlic paste
- 1 teaspoon jeera / cumin seeds
- ½ teaspoon jeera powder
- 1 teaspoon lal mirch / red chili powder
- ¼ teaspoon haldi / turmeric powder
- ½ teaspoon dhaniya powder / coriander powder
- 1 teaspoon kasoori methi / dried fenugreek leaves
- ¼ teaspoon amchur / mango powder
- ½ teaspoon kalonji / black onion seeds
- ¼ teaspoon chaat masala
- 1½ teaspoon salt; adjust to taste
- 1 cup water
- 2 tablespoon oil
- Peel and cube your potatoes into ½ inch cubes. Soak the potatoes in cold water to avoid browning.
- If using frozen peas, soak in room temperature water to take the chill off.
- In a wide pan warm oil on medium heat. Add jeera and allow it to sputter, followed by onions and ginger garlic paste.
- Once the onions start to soften, add the potatoes, jeera powder, lal mirchi, haldi, dhaniya powder, salt and kalonji. Saute for 5 minutes before adding water and covering to cook.
- Cook for 6-7 minutes of until the liquids have reduced by half. Add in the peas, mix well and cover for another 5 minutes.
- Uncover, mix and add in amchur, chaat masala and kasoori methi. Cook uncovered until all liquids reduce and the potatoes are fork tender.
- Serve hot with roti or paratha.
To make this a no onion-garlic sabzi; replace the onions with ¼ teaspoon hing and the ginger garlic paste with 1 tablespoon of grated ginger.
Enjoy,
How much onion? Thanks ! Love the recipe
1/2 a cup!
Made it a few times now – a hit every single time! Simple and delicious 🙂