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
Cuisine: IndianDifficulty: AverageServings
4
servingsPrep time
20
minutesCooking time
30
minutesIngredients
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.
