Aloo Matar
A classic Indian vegetable curry combining tender potatoes and sweet peas in a fragrant tomato-based sauce. This vegetarian comfort dish is quick to prepare and pairs perfectly with rice or bread.
- Total time
- 30 min
- Servings
- 4
- Calories
- 185
- Protein
- 6g
Ingredients
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 medium onion, diced
- 1 tbsp ginger-garlic paste
- 1 piece green chilies, minced
- 2 medium tomatoes, diced
- 3 medium potatoes, cubed
- 1.5 cups peas, fresh or frozen
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp red chili powder
- 1 tsp salt
- 1 cup water
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Cut potatoes into small cubes and soak in water to prevent browning.
- 2
Dice onions and tomatoes, mince ginger-garlic paste and green chilies.
- 3
Heat oil in a 10-inch skillet over medium-high heat. Add cumin seeds and let them crackle for 10 seconds.
- 4
Add diced onions and sauté until golden brown, about 5 minutes.
- 5
Stir in ginger-garlic paste and green chilies, cook for 1 minute until fragrant.
- 6
Add diced tomatoes and cook for 2-3 minutes, stirring occasionally, until tomatoes soften.
- 7
Mix in turmeric, coriander, cumin, and red chili powder. Stir well to coat vegetables.
- 8
Drain potatoes and add to the skillet along with salt. Stir to combine.
- 9
Pour in water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 12-15 minutes until potatoes are tender.
- 10
Add peas and cook for 2-3 minutes more until heated through.
- 11
Taste and adjust salt and spice levels. Garnish with fresh cilantro before serving.
Tools you’ll need
- 10-inch skillet
- cutting board
- sharp knife
- wooden spoon
- measuring spoons
- measuring cups
- colander
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