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.
Mums Aloo Matar
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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
5minutes
Cook Time
30minutes
Servings
people
Ingredients
2tspoildivided
3pispotatoescubed small.
1/2tspcumin seeds
1tspcoriander seeds
1/4cuponionchopped
4piscloves of garlicchopped
1inchgingerchopped
1pishot green chilichopped
1/2tspturmeric
1/2tspcayenne
2pistomatoes
1/2tspsalt
1cupwater
1/2cuppeas
1/2cupchopped cilantro loosely packed divided
1/2tspgaram masalaoptional additions
Prep Time
5minutes
Cook Time
30minutes
Servings
people
Ingredients
2tspoildivided
3pispotatoescubed small.
1/2tspcumin seeds
1tspcoriander seeds
1/4cuponionchopped
4piscloves of garlicchopped
1inchgingerchopped
1pishot green chilichopped
1/2tspturmeric
1/2tspcayenne
2pistomatoes
1/2tspsalt
1cupwater
1/2cuppeas
1/2cupchopped cilantro loosely packed divided
1/2tspgaram masalaoptional additions
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.
Recipe 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.
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