Quick and easy aloo mattar (Potato peas curry)

With a very picky eater at hand I always try to sneak up vegetables whenever I can either by mashing them or making them in a more appealing way (fritters, bajji
etc.,). This is one such dish in which the vegetables are well cooked and easy to mash and the gravy is convincing and appealing to the spice-seeking taste buds. This is one of my favorite ad trusted take-away food when we go out for a picnic or visit a zoo or park. And you can make it in minutes even in the busy mornings.

Things you'll need:
Onion - 1, finely chopped
Ginger garlic paste - 1 tsp
Tomato paste or puree - 1 tbsp.
Potato - 1, diced
Peas - frozen or fresh, 1/2 cup
Cumin seeds - 1/2 tsp
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder -  a pinch
Dry mango powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Salt - to taste
Oil - 2 tbsp

Yield - Serves 2 persons

Method:

Step 1:

Heat the oil in a pressure cooker or a pan, and add cumin seeds. When they start to crackle, add the onions and fry them until translucent. Add the ginger garlic paste, sauté for a while and add the tomato paste. Mix well.

Step 2:
Add the potato and peas sauté for a couple of mins and add the masala powders and salt. Mix well until combined. Add 1/2 to 3/4 cup of water according to desired thickness and close the pan. Cook for two whistles if using a pressure cooker or cook for ten mins in medium flame with lid closed if using a pan.

Step 3:
Garnish with chopped coriander leaves if desired and serve with roti, chapatti,  or poori.

Note:
if dry mango powder is not available use 1tbsp of lemon juice instead.