Aloo Matar - Restaurant Style | Spiced Potatoes and Green Peas | Video
Potatoes and green peas cooked in delicious tomato masala sauce
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Servings
Ingredients
- 1 large tomato chopped
- 1 tablespoon tomato paste
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 1 cup finely chopped onions
- 2 garlic cloves peeled and chopped
- 1 - inch fresh ginger peeled and chopped
- 1 green chili chopped
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon ground coriander coriander powder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- 3 large potatoes peeled and cut into cubes
- ½ cup green peas I used frozen green peas
- ½ teaspoon kasuri methi dried fenugreek leaves
- 2 tablespoons chopped coriander cilantro leaves
- 2 tablespoons coconut milk
- Water
- Salt to taste
- Coriander cilantro leaves, to garnish
- Naans or paratha to serve
Instructions
- Place chopped tomatoes and tomato paste in a food processor. Process to a smooth paste. Set aside.
- Heat oil in a large frying pan or skillet over medium-high heat. Add cumin seeds. Stir fry for 30 seconds.
- Add onions. Sauté, stirring occasionally, for 3-4 minutes or until browned.
- Add garlic, ginger and green chilies. Sauté, stirring, for one minute or until fragrant.
- Add ground turmeric, ground coriander, garam masala and red chili powder. Sauté, stirring, for 1 minute or until aromatic.
- Add tomato-tomato paste mixture. Cook, stirring occasionally, for 2 minutes.
- When oil separates (see oil on top of the sauce), add potatoes. Stir to combine. Season with salt. Cook, stirring occasionally, for 3-4 minutes or until potatoes are tender. Add a little water if needed.
- Add green peas and water to cover the green peas and potatoes. Cook, stirring occasionally, for 2-3 minutes or until the peas are cooked and sauce is thick.
- Add dried fenugreek leaves (kasuri methi), coriander (cilantro) leaves and coconut milk. Stir to combine. Simmer for 2 minutes.
- Garnish with coriander (cilantro) leaves.
- Serve with naan, roti, paratha or steamed rice.
Video
Notes
- You can make dry version of this aloo matar by adding very little water to cook the vegetables. Furthermore, dry aloo matar makes for a delicious filling for your sandwiches. Toss it with rice and you will get aloo matar pulao.
- Kasuri methi is dried fenugreek leaves. Skip it if not easily available.
- You can also add paneer (Indian cottage cheese) to this curry if you like
Nutrition
Serving: 1g | Calories: 450kcal | Carbohydrates: 82g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Sodium: 384mg | Fiber: 11g | Sugar: 10g