Add roughly chopped tomatoes and green chillies to a blender jar. Blitz to make a smooth puree. When done, keep it aside.
To prep the potatoes
Heat oil in a pan. Add turmeric powder, coriander powder, cumin powder and salt. Fry the spices for 15 seconds.
Add the peeled and chopped potatoes to the pan. Mix, cover and saute on medium flame till they are crispy and cooked. This could take 8-10 minutes.
Transfer to a plate and keep it aside for now.
To prepare the curry
Heat oil in the same pan, temper the cumin seeds. Then add the onions, garlic and ginger paste. Saute till the raw smell goes away and the onions turn translucent.
Then add the tomato puree along with sugar. Saute for 3-4 minutes.
Now add the spices like turmeric powder, coriander powder, cumin powder, chilly powder, and salt. Mix and let it cook for a minute. Add 1-2 tablespoons of water to prevent the spices from sticking to the pan.
Then add the green peas. Continue to saute for another 5 minutes.
Add water to get the desired consistency. Bring to a boil and cook for another 3-4 minutes.
Now, add the fried potatoes to the pan. Mix and continue to cook the vegan curry for 2 more minutes.
Crush Kasuri methi between your palms and add it to the pan along with garam masala.
Garnish with chopped cilantro. Mix and take it off the flame.
To save time, you can also use store bought tomato puree instead of making it at home. I like this brand for Indian curries.To get that deep red/orange color, add a teaspoon of Kashmiri red chilly powder. It will give the curry the color without increasing the spice.In order to give it a restaurant finish, add some cashew cream or vegan cream on top. You can also add coconut milk or almond powder. It gives it a totally different flavor.Aloo Matar stays well in the fridge for 4-5 days. It also freezes well. Thaw and reheat as and when needed.The right consistencyThe consistency of the curry is based on personal preference. I make it thinner if we plan to serve it with rice. I make it thicker if I'm going to serve it with any bread.If you feel the gravy is very thin, fix it by adding a corn flour slurry. Mix and add a tablespoon of corn flour with two tablespoons of water with no lumps to the gravy.Alternatively, you can also mash some potatoes. It will soak up the excess water. Also, keep in mind that Aloo Matar will naturally thicken as it cools.There is also a dried version with no water. Skip the water and used chopped tomatoes instead of the puree.How to prep the potatoesDo not chop the potatoes too small after peeling them. They will become mushy when cooked. Instead, cut them in medium sized cubes or wedges.While prepping the potatoes, after peeling and chopping them, transfer them into a bowl of water. This prevents them for turning black.Shallow frying or deep frying the potatoes prior gives the aloo mutter a totally different flavor profile. Skip it only if you are pressed for time.How to make it in the Instant PotYou can skip frying the potatoes step in this method. Just peel, chop and add them to the Instant Pot after you have added the onions.Cook in saute mode for 3-4 minutes. Cover with a glass lid while the potatoes are cooking. Add 1/4 cup of water to prevent the potatoes from sticking to the potThen follow the recipe for the order of ingredients. After adding them all, close the lid, and cook in manual/pressure mode for 5 minutes.Do a manual pressure release. Garnish with Kasuri methi, garam masala, and cilantro. Mix and serve this Indian vegan potato/aloo curry.Recipe variationsYou can add cauliflower florets in the mix and make Aloo Gobi Matar. In fact, potatoes can also be swapped with cauliflower, broccoli, paneer, tofu, or carrots.Baby potatoes can also be used in this Indian potato/aloo curry, similar to Dum Aloo. Instead of frozen peas, you can also use fresh peas or dried peas.If using dried peas, cook it separately first and then use them in the Aloo Mutter curry recipe.