Aloo Matar Jhol Sabji

• 3 Medium Potatoes, peeled and cubed (about 1 inch pieces)
• 1 cup Frozen Peas – Don’t thaw them! Add directly from frozen.
• 2 tablespoons Vegetable Oil or Ghee
• 1 Medium Onion, finely chopped
• 1 teaspoon Cumin Seeds (Jeera)
• ½ teaspoon Turmeric Powder
• 1/2 – 1 teaspoon Red Chili Powder (adjust to taste)
• 1/2 teaspoon Coriander Powder
• 1-inch Ginger, grated
• 2-3 Green Chilies, slit lengthwise (optional – adjust to taste)
• 4 cups Water – Adjust for desired gravy consistency.
• Salt to taste
• Fresh Cilantro Leaves, chopped (for garnish)

Instructions:

1. Heat Oil & Seeds: Heat vegetable oil or ghee in a wok or pan over medium heat. Add cumin seeds and let them splutter for about 30 seconds.

2. Sauté Onion & Ginger-Chili: Add the chopped onion to the pan and sauté until golden brown – about 5-7 minutes. Then, add the grated ginger and slit green chilies (if using). Sauté for another minute until fragrant.

3. Add Spices: Reduce the heat slightly. Add turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds, stirring constantly to prevent burning.

4. Add Potatoes & Water: Add the cubed potatoes to the pan. Pour in 4 cups of water (adjust based on desired gravy). Stir well to coat the potatoes with the spices. Bring to a boil.

5. Simmer & Peas: Once boiling, reduce the heat to low and simmer for about 10-12 minutes, or until the potatoes are almost fully cooked. Add the frozen peas directly into the pan. Cover and cook for another 5-7 minutes, or until the peas are tender.

6. Finish & Garnish: Taste and add salt as needed. Let it simmer for a final minute to allow flavors to meld. Garnish with chopped fresh cilantro leaves.

Tips & Variations:

• Frozen Peas: Adding frozen peas directly from the freezer helps maintain their vibrant green color and texture.
• Creamy Version (Optional): For a richer flavor, you can add a tablespoon of cream or yogurt at the end.