Matar Aloo Sabzi

Peas and potato cooked down in an onion-garlic masala, mustard oil and whole spices — the kind of sabji that fills the kitchen with a smell that makes everyone ask what’s cooking. Not dry, not watery — a thick, clingy masala that coats every piece. The aloo soaks everything up, the matar stays just firm enough to pop. Simple ingredients, done properly.