Add chopped - onions, tomatoes, ginger and garlic - in a grinder jar.

Without adding any water, grind to a smooth paste.

Heat oil in a thick-bottomed pot. Add cumin seeds and sauté till they crackle.

Now, add ground onion-tomato paste and stir. Then, add malai. To know more, swipe up!

The masala mixture splutters, so cover the pot partly with a lid.

Once the mixture stops spluttering, remove the lid and sauté.

Stir often and sauté the mixture till oil releases from the sides and the masala paste thickens.

Add asafoetida, red chili powder and turmeric powder. Mix well. To know more, swipe up!

Next, add green peas (matar) and peeled, diced potatoes (aloo).

Stir and sauté for a minute.

Add water and stir. To know more, swipe up!

Season the curry with salt.

Stir well and cover the pot with the lid.

Simmer till the potatoes and peas soften. If required, add more water. To know more, swipe up!

Lastly, add garam masala powder and stir.

Then, add chopped coriander leaves.

Stir well and serve aloo matar curry hot. For more recipes, visit