Spicy Mangetout-Potato Curry | Kachchi Matar-Aloo Ki Sabzi

Spicy Mangetout-Potato Curry | Kachchi Matar-Aloo Ki Sabzi

Author: Rumki Paul
Course: Main
Cuisine: Indian
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 3-4 Persons

Spicy Mangetout-Potato Curry is a very delicious recipe. In this, Mangetout and Potatoes are cooked in Onion-Ginger paste, Yogurt and some spices. It is a very simple and quick recipe with very less difficulty level of cooking.

In this preparation, first I have trimmed the edges of Mangetout and kept them aside. In a jar of mixer grinder, I put Onions, Ginger, Cinnamon sticks, Cloves, Cardamom and have made a smooth paste of these. It helps to prepare a smooth gravy. For flavouring, I have used Cumin powder and Coriander powder.

Mangetout (Kachhi Matar) is very easily available in UK. Usually in India, Mangetout is not available in every region. When I have saw this vegetable for the first time in a supermarket of London, I was very excited and picked up few packets of them. When I prepared this dish on the next day, it really came up very well and tasted amazing. My family loved the preparation. Now Spicy Mangetout-Potato Curry has become one of our regular side dishes for dinner.

In this dish, I have used beaten Yogurt to enhance the richness and creaminess of the gravy. If you like to stick to vegan then you can skip it. You can replace this with peanut paste for better consistency and taste. To cut the tanginess of yogurt, I have used little bit of sugar to balance the taste. This dish can be a great companion with steamed Rice, ghee Rice, jeera Rice, Rotis or any other Indian breads.

Mangetout are very low in calorie and great source of Vitamin C & A. If you are in diet and struggling to lose weight, then Mangetout can undoubtedly become your best friend. On the other side, Mangetouts are great for our skin and hair. They are good for our immune system and helps to strengthen our bones. Regular consumption of Mangetout can help us to get rid of many health issues.

Mangetout is very versatile green vegetable that can be eaten in many ways. It can be consumed in raw, baked, roasted, fried or boiled forms. You can prepare salads, stir fries, curries with it and even use it in non-veg preparations. It is one of the most versatile green vegetables and very easily adoptable.

Ingredients:

• 250 grams Mangetout, trimmed edges
• 2 large Potatoes, cut into thick wedges
• 2 large Onions, roughly diced
• 1 inch Ginger, roughly diced
• 2 green Chillies
• 4 tablespoons Yogurt, whipped
• 1 Cinnamon stick (Dalchini)
• 1 Cardamom (Elaichi)
• 2 Cloves
• 2 teaspoons Kasoori Methi (Dry Fenugreek Leaves)
• ½ tsp Cumin seeds (Jeera)
• ½ tsp Turmeric powder
• 1 tsp Cumin powder (Jeera)
• ½ tsp Coriander powder (Dhania)
• 1 teaspoon Sugar
• Salt to taste
• Oil for cooking
• 1 cup of water, for gravy (You can increase or decrease the amount according to your desire consistency)

1. Add Onions, Ginger, Cinnamon stick, Cloves and Cardamoms in the jar of the mixer grinder.
   

2. Grind all these ingredients and make a smooth paste.
   

3. On the other side, put the Potatoes on a microwavable plate.
   

4. Microwave them on full power for 2 minutes and keep them aside.
5. Add Oil into the pan and wait until its hot.
6. Once the Oil is hot, add Cumin seeds and let them crackle.
   

7. Add the Onion paste (Step 2) into the pan.
   

8. Cook it in medium flame for 5-6 minutes and stir occasionally.
9. Cover the pan otherwise the masala can get splattered.
10. Cook it until the Onion paste starts releasing oil.
11. Add Mangetouts and give a nice mix.
    

12. Cover the pan and cook them for 2 minutes in lowest flame.
13. Transfer the Potatoes (Step 4) into the pan and give a nice mix.
    

14. Add Salt and Turmeric powder and mix them properly.
    

15. Cover the pan and cook it in low flame for 2 minutes.
16. Add the whipped Yogurt and mix it thoroughly.
    

17. Cover the flame and cook it in low flame until the Potatoes and Mangetout get soft completely.
18. Add Cumin powder, Coriander powder and mix them thoroughly.
    

19. Cook them in low flame for a minute.
20. Add water and give a nice mix.
    

21. Put the flame on high until the gravy starts boiling.
22. Sprinkle some Kasoori Methi and sugar into the pan.
    

23. Cover the pan and cook them.