(potato and peas curry, gluten-free, vegan)
Potato is almost a go-to ingredient in every kitchen. Out of the diverse range of potato dishes, aloo matar is one of the most popular and cozy Punjabi curries, as it is easy to make and full of flavors. Serve with puri, roti, or paratha for a meal that feels like a hug! Let’s prepare an easy and simple recipe for Aloo Matar: a potato and peas curry. There are various ways of making this recipe; it can be made with onions or without onions. This recipe that we are going to discuss is without onions.
What is Aloo Matar?
Aloo Matar is a traditional Indian stew prepared with potatoes and peas. These are the kinds of recipes that I grew up eating and are commonly prepared in Indian households. Basic Indian food, like this simple Aloo Matar, is incredibly simple and fuss-free. Aloo=Potatoes and Matar=Green Peas; therefore, putting them together, this is a potato and green peas curry that is also vegan, as are most basic Indian curries.
We Indians cook potatoes with anything, including cauliflower in aloo gobi and spinach in aloo palak, among other things. I used frozen peas in this recipe because fresh peas are difficult to find.
Aloo Matar can be prepared dry (no water added) or with gravy (with water). I like both variations. Let’s get into the recipe now.
Notable Ingredients at a Glance
Potatoes: You can use any kind of potatoes, but gold potatoes, if available, would be the best choice. Use medium-sized potatoes, skinned, and cut into small cubes.
Green peas: When using fresh green peas, this curry tastes best. However, frozen peas will suffice if you live in an area where fresh sweet peas are difficult to get by. That’s what I’ve used in this recipe. You will need a cup of shelled or frozen peas in this recipe.
Tomatoes: The base of most basic Indian curry ingredients are onions and tomatoes, and this one is no exception. But, since we are making this recipe without onions, we will only use tomatoes. But, of course, if you wish, you can add onions too.
For this dish, I have used puréed tomatoes; you can also use canned tomato puree to save time.
Fresh coriander: You will get it in any Indian store. A half-cup of freshly chopped coriander leaves will enhance the flavor of the entire dish.
Spices: Spices are the leading game changers in every Indian curry. Thus, cumin seeds, coriander powder, turmeric, red chili powder, and asafetida are the spices I have used in this recipe.
Oil for cooking: This recipe is mainly prepared in mustard oil. But, you can use any kind of neutral oils as per your preference.
Water: Add water as per your choice of gravy.
How to prepare Aloo Matar?
Begin by pureeing the tomatoes in a blender. If you are using canned tomato puree, this part will be skipped.
Take a pan and add two tablespoons of oil. Add the cumin once the oil is hot and allow it to sputter.
After that, add the tomato puree, salt, turmeric powder, coriander powder, and chili powder. Cook for 3 to 4 minutes on low heat, or until the oil separates.
Once the masala is cooked, add in the potatoes and green peas. Cook for 2 to 3 minutes, covered.
Check if the potatoes are semi-cooked. Then add 1 cup of water and asafetida. Bring to a boil, then reduce to low heat, and cover for 7-8 minutes.
Check-in between to determine if the potatoes are completely done.
Garnish with freshly chopped coriander leaves and serve hot with puri, flatbreads, or rice.
Some Expert Tips to Prepare Aloo Matar
- If you like it spicy, you can add more chili powder.
- If you wish to thicken the curry, even more, mash some of the potatoes and add them to the stew.
- This dish can alternatively be made by cooking the potatoes first. It reduces cooking time because the potatoes are already cooked.
- If you prefer a more watery version, simply add extra water.
Let’s prepare an easy and simple recipe of Aloo Matar which is a potato and peas curry. There are various ways of making this recipe it can be made with onions or without onions, let us prepare a very simple Aloo Matar recipe.
4 Potatoes – medium, skinned and cut into two cm cubes
2 Tomatoes – large pureed (canned puree can also be used)
1 cup Green peas – shelled (frozen peas can also be used)
½ cup Fresh coriander/Dhania patta
1 tbsp Jeera/Cumin seeds
1 tbsp Coriander powder
1 tsp Turmeric
1 tsp Red chili powder
¼ tsp Asafetida/Hing
1 tsp Salt
1 cup Water
2 tbsp Oil – for cooking
Puree the tomatoes in a blender and keep it aside.
Heat oil and add cumin and let it splutter. Next add the tomato puree, salt, turmeric powder, coriander powder and chili powder. Cook it on low for 3 to 4 minutes or till the oil separates.
Now add the potatoes and green peas and mix well. Cover and cook for 2 to 3 minutes.
Add asafetida and 1 cup water.
Bring it to a boil, reduce the heat and cover and cook for 7 – 8 minutes.
Keep checking in between to see if the potatoes are cooked.
Once done, garnish with fresh coriander and serve with roti, paratha or poori.
If you want to have it spicy increase the chili powder.
You may also increase or decrease the quantity of water as per your taste to make the gravy.
Preparation time is 10 minutes and cooking time 15 minutes.
This proportion will serve about 4 people.