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Aloo matar
Potato and pea curry
Aloo matar: potatoes and green peas in a light, cumin-scented tomato gravy
Aloo matar is the everyday potato and pea curry of North Indian homes, cooked through the winter when fresh peas fill the markets of Delhi and Punjab, and eaten with hot phulkas or rice on a weeknight. Small cubes of potato and sweet peas simmer in a thin, bright tomato gravy with cumin, turmeric and coriander, so it is comforting rather than rich. The common mistake is cutting the potatoes too big: they take forever, the peas turn grey waiting for them, and the gravy reduces to nothing. Chef's tip: mash two or three potato cubes against the side of the pot near the end; it thickens the gravy naturally without cream.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 onionmedium, finely chopped
- 1 tbsp fresh gingergrated
- 1 green chillifinely chopped
- 3 tomatoesmedium, puréed or grated
- ½ tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp salt
- 14 oz potatoespeeled, cut into 2 cm cubes
- 2 cups hot water
- 7 oz green peasfresh or frozen
- ½ tsp garam masala
- 3 tbsp fresh corianderchopped
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Method
0/6 doneStep 1: Heat 2 tbsp sunflower oil in a heavy pan over a medium heat. Add 1 tsp cumin seeds and let it sizzle until a shade darker, about 20 seconds.
1 minStep 2: Add 1 onion and fry until soft and light golden, about 4 minutes, then stir in 1 tbsp fresh ginger and 1 green chilli for 30 seconds.
5 minStep 3: Add 3 tomatoes, ½ tsp ground turmeric, 1 tsp Kashmiri chilli powder, 2 tsp ground coriander and 1 tsp salt. Cook, stirring, until thick and the oil separates at the edges, about 4 minutes.
4 minStep 4: Add 14 oz potatoes and stir to coat for 1 minute, then pour in 2 cups hot water. Bring to the boil, cover and simmer on a medium-low heat for 8 minutes.
9 minStep 5: Add 7 oz green peas, cover again and simmer for 4–5 minutes more, until a knife slides easily into the potato and the peas are tender but still bright green.
5 minStep 6: Mash a few potato cubes against the side of the pan to thicken the gravy, stir in ½ tsp garam masala and 3 tbsp fresh coriander, and serve with roti or rice.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 6 g
- Carbs
- 28 g
- Fat
- 7 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aloo matar take?
- About 30 minutes in total: 8 minutes to prepare and 22 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of onion?
- 2 shallots per onion.
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