Step 1

Take chopped onions, tomatoes, ginger and garlic in a grinder or blender jar.

Step 2

Without adding any water, grind or blend to a smooth paste.

Step 3

Keep this ground paste aside.

Step 4

Heat oil in a pot or pressure cooker. Keep the heat to a low. First crackle the cumin seeds.

Step 5

Then add the ground onion-tomato paste. Be careful as the paste splutters when you add it to the oil.

Step 6

Stir and then add the malai (which is a thick layer of cream that is formed on the top of whole milk when it is boiled and later cooled). Swap it with almond powder or cashew powder or heavy cream. You can choose to skip cream altogether.

Step 7

Saute the ground paste till the oil releases from the sides. The masala paste will also thicken, become glossy and will come together.

Step 8

The mixture splutters initially. So do cover partly with a lid. Once the mixture stops spluttering, then remove the lid and saute.

Step 9

Once the paste has been sauteed well then add the asafoetida powder, red chilli powder and turmeric powder.

Step 10

Stir and then add the peas and potatoes. Saute for a minute. Add water and salt as required.

Step 11

Stir well and cover the pot. Simmer till the potatoes and peas are cooked tender for about 20 to 30 minutes. You can alter the consistency of the curry by adding less or more water.

Step 12

If using a stove-top pressure cooker add 1 cup water and pressure cook for 7 to 8 minutes on medium-heat until the potatoes & peas are cooked completely.

Step 13

If making in the Instant Pot first fry the spices and sauté the onion-tomato paste. Then pressure cook for 5 minutes on high after you add the peas, potatoes, salt and water.

Step 14

Lastly sprinkle garam masala powder and stir.

Step 15

Then add chopped coriander leaves.

Step 16

Stir well and serve aloo matar hot with poori, chapati, naan, paratha or steamed rice.