Mums Aloo Matar
User Reviews
5
-
Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
15178 kcal
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Course
Main Course
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Cuisine
Indian
Mums Aloo Matar
Description
This recipe combines cubed potatoes sautéed with cumin and coriander seeds, then cooked in a sauce made from onion, garlic, ginger, chile, turmeric, cayenne, and pureed tomatoes. The slow simmer allows the potatoes to soak up the spices, while peas add sweetness and color. The dish is garnished with fresh cilantro and optionally fenugreek leaves or garam masala for depth.
Mums Aloo Matar pairs well with Indian breads like roti or naan, or with steamed rice. It can serve as a vegetarian main or part of a larger meal with other dishes.
To reduce oil content, the initial frying step can be omitted or replaced by boiled potatoes. The sauce thickens upon standing as potatoes absorb liquid, so adding a splash of water when reheating may be needed. Adding garam masala or fenugreek near the end enhances aroma.
Ingredients
- 2 tsp neutral cooking oil divided, generic cooking oil
- 3 potato medium, cubed small
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 cup onion chopped
- 4 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 1/2 hot green chile finely chopped
- 1/2 tsp Turmeric
- 1/3 to 1/2 tsp cayenne pepper
- 2 tomato pureed, medium to large
- 1/2 tsp salt
- 1 cup water
- 1/2 cup pea
- 1/2 cup cilantro loosely packed divided, chopped
- garam masala 1/2 tsp dried fenugreek leaves, optional addition, sprinkle towards the end
Instructions
- Heat oil in a skillet over medium heat. Add potatoes and Cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or a food processor.
- Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it's get hot. Add the crushed seeds and cook for half a minute.
- Add the onion, garlic, ginger chilie and cook for 3 mins or until translucent.
- Add the ground spices and mix in. Add tomato puree and cook for 3-4 mins to thicken.
- Add the potatoes, salt and water and cover and cook for 15 mins.
- Check and add more water if needed. Add the peas and half the cilantro and cover and cook until potatoes are tender to preference.
- Taste and adjust salt and flavor. Garnish with more cilantro, pepper flakes.
Notes
- To make it oil-free, skip the initial frying and use boiled potatoes.
- If using boiled potatoes, the cooking time may be shorter.
- The gravy thickens over time as potatoes absorb liquid; add water or broth when reheating if needed.
- Sprinkle garam masala or dried fenugreek leaves towards the end to enhance fragrance.
- Nutrition facts exclude rice or side dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 15178 kcal
% Daily Value*
| Calories | 151.78kcal | 8% |
| Carbohydrates | 28.21g | 9% |
| Protein | 6.15g | 12% |
| Fat | 2.6g | 4% |
| Saturated Fat | 0.25g | 1% |
| Sodium | 335.3mg | 14% |
| Potassium | 886.8mg | 19% |
| Fiber | 6.28g | 25% |
| Sugar | 3.37g | 7% |
| Vitamin A | 855.26IU | 17% |
| Vitamin C | 36.78mg | 41% |
| Calcium | 67.58mg | 7% |
| Iron | 6.01mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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