Aloo Matar: Potato And Green Peas Curry Recipe Pakistani Style
User Reviews
5
Aloo Matar: Potato And Green Peas Curry Recipe Pakistani Style
Description
Aloo Matar: Potato And Green Peas Curry Recipe Pakistani Style combines cubed potatoes and green peas in a richly spiced tomato-based sauce. The preparation starts by soaking the diced potatoes to control moisture. Whole cumin and black mustard seeds are fried in oil to release their aroma before adding ginger-garlic paste and a blend of dried chili flakes, paprika, ground cumin, coriander, turmeric, and salt. The potatoes are then cooked in this aromatic spice mix for several minutes before adding peas and canned tomatoes. Cooking with the lid on allows the flavors to meld and the potatoes to soften while the moisture reduces, resulting in a curry that is slightly dry and oily around the edges, which indicates proper cooking. The dish offers a pleasing texture contrast between soft potatoes and tender peas, accented by warm and mildly spicy flavors.
This curry works well as a side dish or a vegetarian main served with rice or flatbreads. The spice blend and tomato base complement the mild sweetness of the peas. The recipe's method ensures the curry is neither too watery nor overly dry, concentrating flavors without losing moisture balance.
Adaptations include using fresh green peas if available and substituting tinned tomatoes with chopped fresh tomatoes. Spice levels can be adjusted with red chili powder instead of chili flakes. Attention to potato moisture by soaking and occasionally adding a little water prevents sticking or burning during cooking.
Ingredients
- 14.11 ounces new potato
- 1 ⅓ cup green peas see the note.
- 1 tablespoon ginger garlic paste see the note.
- ½ teaspoon whole cumin seed
- ¼ teaspoon mustard seeds black
- ½ teaspoon dried chilli flakes
- ¼ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon Coriander ground
- ¼ teaspoon turmeric powder
- ¾ teaspoon salt
- ½ cup canned tomatoes
- Coriander leaves chopped (optional, fresh, for garnish
- 3 tablespoons cooking oil
Instructions
- Scrub and wash the potatoes. And cut them into small pieces roughly ½ inch square with ¼ inch thickness. Soak the potatoes in plenty of water and set them aside.
- Heat the oil in a cooking pan and put the whole cumin and black mustard seeds.
- Cook the spices for a few minutes until the seeds are crackling. Then add in ginger-garlic paste, salt and the rest of the spices. Fry further until they release the aroma.
- Next, drain the potatoes and add them to the spice mixture. Give it a good stir and cook at medium-high heat for about 5 minutes as you stir every now and again.
- Then add in the green peas followed by the tomatoes. Stir well and leave it to cook with the lid on.
- Check and stir the potatoes every so often to prevent burning at the bottom of the pan. You can add ¼ cup of water if you find the curry dry too quickly.
- Continue cooking and stirring for about 15 minutes until your aloo matar is slightly dry with oil separated from the edges.
- Serve your potato and green peas curry garnished with coriander leaves.
Notes
- Fresh green peas can be used instead of frozen for a milder taste.
- Chopped fresh tomatoes replace canned tomatoes if preferred; use about 2 small or 1 medium tomato.
- Dried chili flakes may be swapped with red chili powder, adjusting the amount to taste.
- Potatoes soak up water; judge if additional water is needed during cooking to avoid dryness or burning.
- Freshly made ginger garlic paste enhances aroma; mince ½ inch ginger with 4 garlic cloves finely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 150kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Sodium | 366mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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