A popular tasty and simple North Indian vegetarian dish, made with potatoes with peas. This dry version goes well with roti and dosa.
Aloo (potato) and Matar (peas),originally from Punjab in India, is a very simple dish to make and a firm family favourite.
Why it works
The potatoes and peas are cooked in a spicy tomato masala. Flavours come together beautifully as the vegetables, the depth of spices, garlic and ginger, and the sweetness of the onions, are balanced with tomatoes.
How to make it
- Sauté the onions till golden.
- Add the cumin seeds and heat through with the onion.
- Mix in the ginger and garlic, and allow to to cook in the oil for around a minute.
- Stir in the turmeric, chillies and asafoetida.
- Add the chopped potatoes, tomatoes, water, salt and pepper, and stir. Then cover and reduce the heat to low and cook for 10 minutes or till the potatoes are tender.
- Add the peas and cook covered for a further 5 minutes.
- Remove from the heat and garnish with garam masala and chopped cilantro (coriander leaves).
How to serve
I usually make this as a side, but it can be enjoyed warm, as a light meal served with Steamed Rice, hot roti or paratha, or as a stuffing inside a dosa.
To make this with a gravy
Add a bit more water if you like a gravy and to serve with rice.
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Dry Aloo Matar – Potato & Pea Curry
Ingredients
- 1 tablespoon sunflower oil
- 1 medium red onion finely chopped
- 1 teaspoon cumin seeds
- 1 clove garlic minced
- 1 inch ginger minced
- 2 green chillies finely chopped
- ½ teaspoon turmeric
- ¼ teaspoon asafoetida powder (optional)
- 1 kilos Potatoes peeled and cubed
- 1 cup water
- sea salt and pepper to taste
- 2 cups frozen green peas
- 1 cup tomato passata
- 1 teaspoon garam masala (optional)
- a handful Cilantro (coriander leaves)
Instructions
- On medium heat, in a saucepan, heat the oil, add the chopped onions, and sauté till golden.
- Add the cumin seeds and mix well with the onions. Once the aroma of the cumin comes through (after about 1 minute), add the ginger and garlic and sauté for a minute.
- Stir in the green chillies, turmeric and asafoetida.
- Add the potatoes, water, salt and pepper. Cover, turn the heat to low and cook for 10 minutes till tender.
- Add the peas and tomato sauce, cover again and cook for another 5 minutes.
- Turn off the heat and garnish with garam masala and chopped cilantro/coriander leaves. Serve with warm roti, or in dosa.
Notes
MEASUREMENT NOTES
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
The Belly Rules The Mind
My goto recipe when I am in a rush. I can call this my comfort food as I never get bored of it.
Jagruti
It’s great combo, loved by all in my family. I would devour with hot parathas 🙂
jayashreetrao
These both make a great combination. Nice recipe, easy one.
Soma
Truly a soulfood recipe just need some Parathas or puris with it to enjoy for a Sunday morning breakfast ??
Lathiya
This is one yummy recipe..your preparation is so simple
aanchalgupta3
Peas and potatoes is the ultimate combination! Love the simple recipe.
Mayuri Patel
All time favorite. Its easy to make and is enjoyed by kids and adults too. we love to have it with parathas.