Aloo Matar



5 tbsp oil
2 medium onions, finely chopped
1 inch piece Supreme Cassia Bark
2 Supreme Green Cardamom
2 Supreme Black Peppercorns
1 tsp Supreme Cumin Seeds
Salt to taste
1 ½ tsp Supreme Ginger Garlic Paste
1 tsp Supreme Coriander Powder
⅓ tsp Supreme Cumin Powder
⅓ tsp Supreme Turmeric Powder
⅓ tsp Supreme Garam Masala Powder
½ – 1 tsp Supreme Chilli Powder
½ cup passata
2 medium potatoes, peeled & cut into 1 inch pieces
1 cup green peas
2 whole green chillies
Enough water to cover the potatoes
Coriander leaves to garnish


Heat oil in a pot over medium heat. Add cumin seeds, cassia bark, green cardamom and black peppercorns. Once the cumin seeds slightly darken in colour, add chopped onions and salt. Stirring occasionally, cook until golden brown. Add ginger garlic paste, sauté for 30 seconds then add coriander powder, cumin powder, turmeric powder, garam masala powder and chilli powder and stirring constantly sauté for 30 second. Add passata and salt- cook until the oil separates. Then add peas, potatoes and green chillies, stir and add enough water to cover the potatoes. Bring to a gentle boil, then reduce heat to low. Cover and stirring occasionally, simmer until potatoes and are tender and cooked through. Check seasoning and garnish with chopped coriander leaves. Serve hot with steamed basmati rice or chapatis.

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