Best 6 Lentils Potatoes And Peas In Indian Style Tomato Sauce Recipes

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)

Steps:

• Heat oil in a large pot or very deep skillet over medium high heat.
• Add onion and garlic, cook for 3 minutes until onion is translucent.
• Add Curry Spices and stir for 1 minute.
• Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
• Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
• Adjust salt to taste, stir through scallions/shallots and parsley.
• Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

INDIAN CURRY SAUCE RECIPE (ONION TOMATO BHUNA MASALA)

Steps:

• Start the instant pot in Saute(more) setting and let it heat until it displays HOT.
• Add oil, then diced onions and stir them.
• Saute the onions for about 15 minutes. You dont need to stir for the first 8-10 minutes, as the onions release water and do not stick to the pot. After 10 minutes, stir at regular intervals.
• Add ginger, garlic and green chili pepper and mix well. Saute for 5 mins, while stirring frequently.
• Add the spices. Then add tomatoes and stir well.
• Saute for about 3 minutes. We don't want to cook down the tomatoes completely, as we need the tomato liquid for pressure cooking. Scrape the bottom to make sure nothing is stuck. If needed, add 1-2 tablespoons of water and deglaze the pot.
• Press Cancel and close lid with vent in sealing position. Set the instant pot to manual or pressure cook mode for 5 minutes at high pressure.
• When the instant pot beeps, let the pressure release naturally. Open the pot and give it a good stir.
• You can leave the masala as is or blend using an immersion blender or in a standalone blender. Keep it chunky or smooth depending on your taste.
• This recipe makes about 6 cups of curry sauce.
• Use a heavy bottom deep saucepan. Add the oil and onions, and saute for about 15 minutes. Stir at regular intervals from the start on stovetop.
• Add the tomatoes and spices, and stir well. Cover and let it cook for 5 minutes, so the tomatoes soften. Then cook the masala uncovered so all the liquid dries and the masala thickens.Keep stirring at regular intervals.
• The Bhuna Masala is ready when it starts to leave oil on the sides of the pan. You can keep it as it or blend in a blender, depending on your preference.

LENTILS, POTATOES AND PEAS IN INDIAN-STYLE TOMATO SAUCE

Steps:

• Scrub potatoes, and cut into 1-inch pieces. Place in pot with lentils and 3 cups of water. Cover, and bring to a boil. Cook over medium-high heat for about 10 minutes, until lentils and potatoes are cooked.
• Chop whole onion, and saute in hot oil in a nonstick skillet.
• Mince garlic, and add to onion; stir in cumin, coriander and hot-pepper flakes, cooking until onion is soft.
• Stir in tomato puree, tomato paste and wine, and simmer.
• When lentils and potatoes are cooked, drain well and stir into tomato mixture. Then, add peas, vinegar and raisins. Continue cooking about 3 minutes.

INDIAN BOMBAY POTATOES AND PEAS

Steps:

• Add halved potatoes to a large pot of water.
• Bring to a boil and cook for12 minutes or until fork-tender.
• Drain water, set potatoes aside.
• Add butter, mustard seeds, cumin seeds, turmeric, coriander, garam masala, cayenne, and salt, stirring well, over medium heat until spices have slightly darkened in color (but not burnt).
• Add in the garlic and ginger and stir well.
• Stir in cooked potatoes and thawed peas.
• Garnish with cilantro if desired.

INDIAN POTATOES, TOMATOES AND PEAS

Steps:

• Scrub potatoes and place in pot with water to cover. Cover and boil about 17 minutes or until potatoes are tender. (If tiny new potatoes are not available, buy large potatoes with thin skins. Do not peel. Cube them and cook.)
• Heat the oil in a nonstick skillet. Add the onions, jalapeno peppers, turmeric, cumin, ginger and coriander. Saute until onions begin to brown.
• Add the tomatoes and peas and cook until peas are heated through and tomatoes have given up their juices.
• When the tiny new potatoes are cooked, drain and cut them in half or quarters and add to vegetables. Season with salt, if desired, and pepper. Stir to coat and serve with yogurt on the side.

AALOO MATTAR ( INDIAN-STYLE PEAS AND POTATOES)

Steps:

• Heat the oil in a pan.
• Add the ginger,garlic, onions, chillies and tomatoes.
• Saute till the tomatoes and onions are softened.
• Add the turmeric powder, coriander powder, cumin powder and garam masala.
• Add salt to taste.
• Add the boiled peas and potatoes.
• Add the chopped cilantro.
• Add the water and bring to a simmer.
• Serve with Indian Bread or Rice.
• Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.