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Aloo Matar

Aloo matar (or aloo mutter) is a Punjabi dish made with potatoes and peas, cooked like a curry, in a creamy and spicy sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 People
Calories: 375 kcal
Course: Main Course
Cuisine: Indian , Vegan

Ingredients

  • 5 medium potatoes , peeled and diced
  • 4 oz. peas fresh or frozen
  • 2 large tomatoes , peeled, seeded and mashed
  • 2 large onions , grated
  • 3 tablespoons vegetable oil
  • 1 green hot pepper , sliced ​​or chopped
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon red pepper flakes (or chili powder)
  • ¾ teaspoon garam masala
  • ¾ teaspoon salt
  • ½ teaspoon Turmeric
  • ½ teaspoon dried fenugreek leaves (kasuri methi)
  • 3 tablespoons finely chopped cilantro leaves
  • boiling water
Equipment
  • Dutch oven

Instructions

    Cup of Yum
  1. In a Dutch oven or kadai, heat the oil over medium heat.
  2. Sauté the cumin seeds until they start to pop (without burning them).
  3. Add the onions, green hot pepper and sauté, stirring frequently, until lightly browned.
  4. Then add the garlic paste and the ginger paste and sauté for 2 minutes, stirring frequently.
  5. Add the tomato purée and sauté for 2 minutes, stirring frequently.
  6. Then add the red pepper flakes (or chili powder), garam masala, coriander powder, turmeric and salt.
  7. Sauté until the oil begins to separate from the masala.
  8. Add the potatoes, mix and brown for 2 minutes.
  9. Add the peas and sauté for 2 minutes.
  10. Cover everything with boiling water, mix and, as soon as it comes to a boil, reduce the heat and cook, covered, over low to medium heat.
  11. Stir gently occasionally until the potatoes soften. If necessary, add a little boiling water.
  12. Add the dried fenugreek leaves and mix well. Adjust the salt, if necessary.
  13. Serve the aloo matar with rice and/or naan or roti.