1Heat oil in a pan and add Jeera .
2Let it crackle for few seconds until golden brown.
3Add ginger+garlic paste and fry for few seconds until the raw smell goes away.
4Add into onion and sprinkle little salt over it.
5Cook till light brown colour – about 2 mins.
6Add chopped tomatoes and red chili powder.
7Cook for few more minutes until all gravy combined and oil starts to leave the sides. Keep it aside.
1Heat the oil another wide pan add mustard seeds first followed by Jeera.
2Add curry leaves and stir. Add chopped potatoes.
3Add into salt to taste and add ½ cup water. Stir and cover the lid and cook on slow-medium heat.
4Cook for about 8-10 minutes. The potatoes should be cooked till fork tender but still holding their shape.
5Add now with all chopped spinach. Season with all turmeric, chilly and coriander powder. Give it a stir.
6Add the prepared gravy and mix it well. Adjust the consistency, not too thick .
7Add few tablespoons more water if needed. Throw into the frozen peas now. Check the salt and seasoning and adjust.
8Cover the lid and cook for 5 minutes more. Garnish with chopped coriander leaves.
9Aloo Matar is ready to serve! Enjoy with paratha, roti or rice.