Aaloo Mattar ( Indian-Style Peas and Potatoes)
"This is a very simple recipe. I still thought about posting this because, the base of this recipe ( point where you add peas and potatoes)can be used to cook almost any vegetable curry - potatoes, spinach, cauliflower, capsicum , mushrooms etc.
Another variation of this recipe is to use tomato puree instead of chopped tomatoes"
photo by Sana7149
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 1⁄2 cups peas, boiled
- 1 cup diced potato, boiled
- 1 cup tomatoes, chopped
- 1⁄2 cup onion, chopped finely
- 1⁄2 tablespoon ginger paste
- 1⁄2 tablespoon garlic paste
- 2 green chilies, chopped
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon vegetable oil
- 1⁄2 cup water
- 1 tablespoon cilantro, chopped
- salt, to taste
directions
- Heat the oil in a pan.
- Add the ginger,garlic, onions, chillies and tomatoes.
- Saute till the tomatoes and onions are softened.
- Add the turmeric powder, coriander powder, cumin powder and garam masala.
- Add salt to taste.
- Add the boiled peas and potatoes.
- Add the chopped cilantro.
- Add the water and bring to a simmer.
- Serve with Indian Bread or Rice.
- Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.
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Reviews
-
This was my first attempt at homemade Indian, and I was very pleased with the results. I used tomato puree and added a sliced carrot. To save time, I steamed the potatoes, peas and carrots in the microwave while I prepared the rest of the ingredients. I also used just one small green chili pepper. Served with raita (#120649), flatbread, and mango chutney. I can hardly wait to eat the leftovers! -
This is awesome. I've made it several times for an Indian themed meal. I don't like peas so this part of the meal wasn't going to be for me. As a matter of fact I never even bought peas until this dish. I did try it and for some reason in this dish I eat them and that's HUGE!!! I think the potatoes, tomatoes and spices don't make the peas taste like peas. -
Made this for a quick lunch meal with basmati rice. Very nice. I changed the order up a bit - added the onions first for a couple minutes to soften, then the spices, ginger and garlic for about a half minute - to let the heat of the pan make the flavors pop, then added the chillies and tomatoes. After a few minutes I added some diced leftover boiled potatoes and frozen sweet peas and simmered for only a few minutes to heat through (I don't like my peas too cooked). Nice balanced flavor in this curry recipe. I'll take your suggestion and use it as a base to try different combinations of veggies, etc. Thanks Sana! -
I really loved this, as it is one of my favorite Indian dishes. The only thing I would do differently is use tomato paste or tomato juice instead of fresh tomatoes, because it tasked a bit too tomatoey to me. Great recipe!!! -
I followed this recipe very loosely as I didn't quite have all the ingredients on hand. I used pumpkin as well as potato, used tin tomatoes & didn't have garam masala so just added a bit of cinnamon & nutmeg & black pepper as well, omitted the chillies & used some chilli paste & used dried coriander as that was all I had. Despite my changes this turned out great, a perfect side to my recipe #220270. Thanks!
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RECIPE SUBMITTED BY
An Indian living in the US for the past couple of years.
A full time graduate student.
Love to cook. Cook lunch and dinner every day but really love it when we have guests for lunch or dinner. When I have guests, I allow myself to prepare a 3 or four course meal , not otherwise :).
