Comfort food, Indian, International, Leftovers, Mediterranean Diet, Sides, Vegetarian

Aloo Matar (Potatoes and Peas Curry)

This Punjabi style, tomato-based, mild curry is a simple and satisfying side dish of potatoes (aloo) and peas (matar). Great for leftover potatoes.

Serve with roti, naan, or flour tortillas to soak up the creamy sauce.

EQUIPMENT: saucepan, blender, large cast iron skillet with lid

Aloo Matar

Recipe by Anna Stockel Cuisine: IndianDifficulty: Average
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • 4 medium Yukon potatoes, peeled and cut into 1″ cubes

  • 1 tablespoon sea salt

  • 1/2 Inch fresh ginger, peeled and grated

  • 3 cloves garlic, chopped

  • 1 yellow onion, chopped

  • 2 tomatoes, chopped

  • olive oil

  • 1/2 teaspoon whole cumin seeds

  • 2 tablespoons yogurt

  • 1/4 teaspoon red chilli powder

  • 1/4 teaspoon turmeric powder

  • 1/2 teaspoon freshly ground black peppercorns

  • 1 16 oz package frozen peas

  • 1/2 teaspoon garam masala powder

  • 2 tablespoons chopped cilantro leaves

Directions

  • Place a saucepan over high heat.
  • Add potatoes, salt, and cold filtered water to cover by 1 inch.
  • Bring to a boil, reduce heat to medium, and cook uncovered until potatoes can be pierced by a sharp knife, about 10 minutes.
  • Meanwhile, add ginger, garlic, onion, and tomatoes to blender.
  • Pulse to blend into a smooth paste. Set aside.
  • Drain potatoes and set aside.
  • Heat skillet over medium-high heat.
  • Add cumin seeds and stir until they begin to pop.
  • Stir in onion tomato mixture and yogurt.
  • Cover partly with a lid and sauté mixture until oil releases and any sputtering subsides.
  • Remove lid and add red chilli powder, turmeric powder, black pepper, peas, and potatoes.
  • Sauté until peas are cooked, what’s still bright green.
  • Sprinkle garam masala over and cilantro and stir.
  • Serve immediately.
  • Recommended sides are pooris, chapatis, or rice.

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