0 from 108 votes
Mums Aloo Matar
This easy Indian Aloo Matar Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free version included.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 15178 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 2 tsp oil divided
- 3 medium potatoes cubed small.
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 cup chopped onion
- 4 cloves of 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
- 2 medium to large tomatoes pureed
- 1/2 tsp salt
- 1 cup water
- 1/2 cup peas
- 1/2 cup chopped cilantro loosely packed divided
- optional additions: sprinkle garam masala towards the end 1/2 tsp dried fenugreek leaves
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.
Cup of Yum
Notes
- To make this recipe oil-free, skip the first step. You could also use boiled potatoes instead of raw.
- Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth.
- To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end.
- I also like to sprinkle some dried fenugreek leaves on top.
- The nutrition facts do not include rice or any sides.
Nutrition Information
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
(25%)
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%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 15178
% 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.