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Aloo matar

AI-drafted · awaiting admin review

Potatoes and green peas in a light tomato gravy. A comforting everyday curry, especially in winter when fresh peas are plentiful.

Region: All of IndiaOccasion: Everyday meals; with puri on holidaysTime: 35 minServes: 4Vegan

Ingredients

  • 3 medium potatoes, peeled and cubed
  • 1 cup green peas
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • A pinch of hing
  • 1 tbsp grated ginger
  • 1 green chilli, chopped
  • 2 tomatoes, pureed
  • ½ tsp turmeric
  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • Salt to taste
  • 2 cups water
  • Chopped coriander leaves

Method

  1. Heat oil in a pressure cooker or pot. Add cumin and hing, then ginger and green chilli.
  2. Add the tomato puree and powdered spices with salt. Cook until the oil separates.
  3. Add potatoes and peas and stir to coat.
  4. Add water and cook for 2 whistles, or simmer covered for about 20 minutes, until the potatoes are soft.
  5. Mash a few potato pieces to thicken the gravy. Add garam masala and coriander and serve with roti, puri or rice.

History

Potatoes and peas are grown and eaten across India and are cooked together in many homely styles.

Significance

Aloo matar is a simple, low-cost dish that can be made in almost any Indian kitchen, and with puri it makes a holiday breakfast.

Sources