Potato Curry

This is aloo matar at its most straightforward. Diced potatoes get coated in oil bloomed with whole cumin seeds, mustard seeds, turmeric, ground coriander, and cayenne, then simmered in water until tender and saucy.

Blooming the spices in warm oil before adding the potatoes is what gives Indian curries their deep, layered flavor. Those 2 to 3 minutes of sizzling wake up the essential oils in the seeds and ground spices, and the potatoes absorb all of it as they cook.

Yogurt and peas go in at the very end, just long enough to warm through. The yogurt adds a cool, tangy creaminess that balances the heat from the cayenne and rounds out the earthy spice blend.

Kitchen Tips

• Dice the potatoes evenly so they cook at the same rate. Uneven chunks mean some are falling apart while others are still firm.
• Let the potato cubes get slightly crisp in the spiced oil before adding water. That seared surface holds up better during the simmer and adds texture.
• Stir the yogurt in gently off high heat. Boiling yogurt makes it curdle and separate.

Variations

• Add diced paneer along with the peas for a protein-rich aloo matar paneer.
• Use coconut milk instead of water for a South Indian-style creamier curry.
• Stir in fresh spinach during the last 5 minutes for a potato-saag hybrid.