Potato and Pea Curry Recipe (Aloo Matar)
Recipe Information
Aloo Matar
Cultural Context
Aloo Matar, a beloved dish from the Indian subcontinent, combines tender potatoes and green peas in a spiced tomato base. It reflects the region's emphasis on vegetarian meals, often served with rice or flatbreads. This dish showcases the use of simple, accessible ingredients, making it a staple in many households. Today, Aloo Matar is enjoyed globally, with variations adapting to local tastes and available ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: yams
Sweet potatoes add nutrients and flavor while yams are often less expensive.
green peas
🥗Healthier: edamame
💰Cheaper: frozen peas
Edamame provides protein, while frozen peas are a budget-friendly option.
vegetable oil
🥗Healthier: olive oil
💰Cheaper: canola oil
Olive oil offers heart-healthy fats, while canola is often cheaper.
garam masala
🥗Healthier: curry powder
💰Cheaper: mixed spices
Curry powder can provide similar flavors, and mixed spices are often more affordable.
Peel the potatoes and cut them into neat even dice.
Wash the tomatoes and cut them into small dice.
Peel the garlic and mince it finely.
Peel the onion and cut it into small dice.
Pick the spinach leaves and set them aside.
Heat the oil in a pan.
Add the onion and garlic and fry for 5 minutes until they're soft, fragrant, and lightly golden.
Add the curry powder, turmeric, and garam masala; fry for 1 minute until the spices are fragrant and well combined.
Pour in the chopped tomatoes and tomato paste, stirring well and gently pressing down the tomatoes.
Add the potatoes, salt, black pepper, and coconut milk; stir everything together until well combined.
Bring everything to a gentle boil, then place the lid on the pan and reduce the heat.
Let it simmer slowly for 15 to 20 minutes, stirring occasionally to prevent sticking and checking the potatoes for tenderness.
Stir in the peas and spinach, continuing to cook for about 5 minutes until the peas are tender and the spinach has wilted into the curry.
Remove the pan from the heat and transfer the curry to a serving dish.
Garnish with fresh parsley and serve hot with steamed rice or naan bread.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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