Aloo Matar (Indian Potatoes and Peas)
Aloo Matar, also called Aloo Mutter is a Punjabi dish made with potatoes, peas, tomatoes and of course, lots of spices. This recipe is delicious and easy to make, making it a great introduction to cooking Indian food at home. The best part?- It is healthy!
- Perfect for vegetarians!
- It is a one pan meal, so minimal clean up!
- Cooks in less than 30 minutes
What is Punjabi Cuisine?
Punjabi cuisine is from the Punjab region, located in the northwest corner of India. According to Pure Punajbi, this region produces huge quantities of wheat, potatoes, sugarcane, millet, barley, maize, mustard, lentils, pules, fruits and vegetables. Due to this the natural diet is mostly vegetarian-based. Some of the popular dishes include aloo gobi (potato and cauliflower), aloo gajar (potato and carrot) and dal makahni (lentils and cream).Common Indian Spices:
Garam Masala- A spice blend that is commonly used in Indian cuisine.
- It is a blend of cinnamon, cloves, nutmeg, peppercorns, coriander, cumin and cardamom.
- If you do not have garam masala you can make your own.
- A flowering plant and is a common spice used in many Asian dishes.
- It gives food it bright yellow color.
- Turmeric does stain, so if you are feeding dishes that have it to kids, make sure to have a bib and stain stick their clothes as it can stain.
- A member of the parsley family.
- Coriander is used as a spice to cook dishes such as curry.
- While the entire plant is edible according to The Spruce Eats, the seeds are the most common part used in cooking.
- Many Indian recipes will call for either the whole seed or ground coriander.
- If you do not have coriander and are looking for a substitute you can use cumin, garam masala or caraway.
- One of my favorite seasonings! It is used in cuisines all over the world and can be used as both a seed and ground.
- You can substitute chili powder or ground coriander for cumin, but I highly recommend this seasoning as a staple in your kitchen.
- Many of my recipes use it including Cuban Grilled Chicken and Red Beans and Rice.
Does it matter what potatoes I use for making Aloo Matar?
There are a lot of varieties of potatoes. They can definitely have different impacts on your dish, from flavor, to the starch content, to how they hold their shape when cooking. My three favorites to use when cooking Aloo Matar are (you can use one or a combination of them):- Yukon Gold– These are the best all-purpose potato and can hold up to almost any cooking technique.
- Red New Potatoes– These are a waxy potato that hold their shape well while cooking. They are also creamy and high in moisture.
- Sweet Potatoes– You can use sweet potatoes to put a different twist on this recipe, I like to mix up using one or two sweet potatoes and the rest with a Yukon Gold or Red Potato.
If anyone knows a great recipe for Butter Chicken or Chicken Tikka Marsala that actually tastes like the ones in the restaurant, PLEASE let me know!
I have tested dozens of recipes and no luck!Now Let's Get Cooking: Aloo Matar!
First, you will want to heat the olive oil and toast the cumin seeds over medium low heat.
Once the cumin seeds start to change color you will add the diced onions. Cook the onions until they are translucent and start to brown.
While the onion is cooking prepare tomato mixture by blending the tomato, garlic and ginger into a coarse puree. I love using a the Chef’n VeggiChop Hand-Powered Food Chopper (Cherry)
Add the tomato mixture to the pan and cook for about five minutes and add the seasonings and lemon juice.
Stir together and simmer for about another 2-3 minutes until the garlic is cooked and the sauce has thickened.
Add the potatoes and vegetable broth. Stir together and cover with the lid.
After the potatoes have cooked for about 15 minutes add the frozen peas, stir and cover again for about 10 more minutes.
Aloo Matar is great served with rice, naan or paratha.
Aloo Matar (Indian Potatoes and Peas)
This Aloo Matar, also called Aloo Mutter is a Punjabi dishmade with potatoes, peas, tomatoes and of course lots of spices. This recipe is delicious and easy to make,making it a great introduction to cooking Indian food at home.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 small onion diced
- 14 oz diced tomato can
- 1/4 cup minced garlic
- 1 inch fresh ginger can use 1 Tablespoon ginger paste
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1 teaspoon coriander
- 1 1/2 teaspoon cumin
- 1 teaspoon dry mustard
- 1/2 teaspoon garam masala
- 4-5 medium potatoes
- 1 tablespoon cilantro paste (or fresh cilantro chopped)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups vegetable broth can use water
- 1 1/2 cup peas frozen
- 1 tablespoon lemon juice
Instructions
- Heat oil in large skillet over medium-low heat. Add the cumin and cook until it begins to change color.
- Add diced onions and cook until they begin to brown.
- Blend the tomato, garlic and ginger into a puree.
- Add the tomatoe puree to the pan and cook until starts to thicken.
- Add the seasonings, lemon juice, salt and pepper. Mix together.
- Add the potatoes and vegetable broth. Cover and cook for about 15 minutes.
- Add the peas and stir. Cook for about another 10 minutes or until potatoes are cooked.
Notes
Serve with brown rice, naan or paratha.
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