Aloo Mattar (Potato and Peas Curry)

Tomato and Potato Curry is definitely one of my all time favorite meals growing up. Sometimes, we added peas making the Gujarati version of the dish I am making tonight. Aloo Mattar is just the Punjabi version, with the addition of cream/milk. Here's how I made it (with no cream/milk, of course):

3 medium potatoes, boiled, peeled and diced
2 medium tomatoes, diced
1 small onion, diced
1 cup peas
3 green chilies, ground into paste
5 cloves garlic, crushed
1.5" piece ginger, grated
1 tsp red chili powder
1 tsp coriander powder
1/4 tsp turmeric powder
Pinch of asafoetida powder
1/4 tsp garam masala
1/2 tsp cumin powder
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp ghee/oil
Salt to taste
1/2 tsp sugar
Chopped cilantro for garnish

1. Heat ghee/oil in pan. Add the mustard seeds, then cumin seeds. Allow them to splutter. Then add the asafoetida powder, green chili-ginger-garlic paste and sautee for 30 seconds. Add onions next and sautee them until golden brown.
2. Next, add the peas and cook for 2 minutes before adding the tomatoes. Also, add 1 cup water. Bring it to boil. When oil begins to leave sides of pan, add the red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, salt and sugar.
3. Finally, add the boiled potatoes and let the curry continue to boil for 2-3 minutes. Reduce heat and let simmer for last 5 minutes.
4. Garnish with chopped cilantro and serve hot with rotis.

We ate aloo mattar with rotis, papadum and cold chaas. Yes, I know it's cold outside, but the chaas tasted delicious with this dish. We were definitely craving some Gujarati food, and I think we hit the spot.