Dhania Waale Aloo Matar. Potatoes and peas spiced with Indian spices and cilantro. Easy spiced dry potato and peas Subzi. Vegan Soy-free Gluten-free Recipe
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Yield: 4
- Category: Side
- Cuisine: Indian
Ingredients
- 2 teaspoons oil
- 1/2 cup chopped cilantro (packed)
- 3 potatoes (cubed)
- 1 teaspoon coriander powder (sukha dhania powder)
- 1/4 teaspoon turmeric powder (haldi)
- 1/2 teaspoon chili powder or to taste
- 1/2 teaspoon garlic powder
- 1/2 tsp garam masala
- 3/4 cup peas
- 3/4 teaspoon salt or to taste
- more cilantro for garnish
Method
- In a large pan, add oil and heat on medium heat.
- Add cilantro and mix and cook for 2 minutes until lightly crisp on the edges.
- Add potatoes and cook for 6-7 minutes, uncovered. Stir once in between.
- Add coriander powder, turmeric, chili powder, garlic and 1/2 tsp garam masala if using, and mix well. Cook for a minute.
- Add peas and salt, mix cover and cook on low-medium heat, until potatoes are done. 8-10 minutes. Stir once in between. Add a splash of water if the potatoes stick too much and mix in.
- Taste and adjust salt and spice. Mix well. Serve hot garnished with cilantro.
- Serve as a side with Dal, top a bowl of quinoa (add Mint chutney), or use as stuffing for sandwiches, wraps or samosas.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.