Aloo Matar

Delcious spiced vegan recipe made with potatoes and peas in a spicy tomato sauce.

Aloo Matar is a delicious Indian recipe made with potatoes and green peas in a lightly spiced tomato sauce. It is a great vegan main dish, or side dish recipe that comes together quickly.

❤️ Why I Love This Recipe

✔️ Aloo Matar is super easy to make and packed with flavor.

✔️ This recipe reheats well and can be made ahead of time.

✔️ It is a great recipe to make and take for potluck!

🥘 Ingredients

White potatoes

Green peas

Tomatoes

Onions

A variety of spices: cumin, coriander, turmeric, garam masala, mustard seed, cayenne pepper, and bay leaves.

Cilantro (optional)

Sugar and salt (to balance flavor).

🔪 Instructions

• Heat a teaspoon of the oil in a wok over high heat. Add the mustard seeds and as soon as they start popping turn off heat and carefully add the rest of the oil.
• Put heat to medium and add in all the other spices (cumin, coriander, turmeric, chili powder). Stir in the onions, ginger, garlic and bay leaf. Cook until the onions are tender.
• Mix in the potatoes and “fry” them with the spiced oil. Add the peas. Add water. Cover and cook until the peas are tender, about 10 minutes.
• Stir the tomatoes, sugar, and salt into the vegetable mixture. Continue cooking about 10 – 12 minutes. Garnish with cilantro.

💭 Top Tip

Keep the heat at medium when cooking the mustard seed and as soon as the mustard seeds begin to pop, add the rest of the spices to the hot oil.

📖 Variations

• Stir in 1 cup of vegetarian beef crumbles or chopped Vegan Steaks to add more protein to the dish.
• Substitute diced canned tomatoes for the tomatoes.
• Use Oven Roasted Radishes in place of the potatoes to lower the carb count.

Serving Suggestions

This vegan recipe is great served with naan bread brushed with some butter and garlic!

Storage

Aloo Matar can be stored in the fridge up to 5 days and in the freezer up to 6 months.

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Indian Spiced Butternut Squash Tri-Colored Quinoa Salad

BBQ Veggie Pulled Pork Potato Skins

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📖 Recipe

Aloo Matar

Shelby Law Ruttan

Delcious spiced vegan recipe made with potatoes and peas in a spicy tomato sauce.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories 174 kcal

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Ingredients

  

1x2x3x

• 3 teaspoons vegetable oil
• ¼ cup water
• 2 medium onions , finely chopped
• 1 tablespoon grated ginger
• 2 cloves garlic , finely minced
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 ½ teaspoons garam masala
• ½ teaspoon cayenne pepper ,optional
• 1 bay leaf
• 2 large potatoes boiled, peeled and chopped in 2 inch cubes
• 1½ cup frozen peas
• ½ cup diced tomatoes
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons cilantro , chopped

Instructions

 

• Heat a teaspoon of the oil in a wok over high heat. Add the mustard seeds and as soon as they start popping turn off heat and carefully add the rest of the oil.
• Put heat to medium and add in all the other spices (cumin, coriander, turmeric, chili powder). Stir in the onions, ginger, garlic and bay leaf. Cook until the onions are tender.
• Mix in the potatoes and “fry” them with the spiced oil. Add the peas. Add water. Cover and cook until the peas are tender, about 10 minutes.
• Stir the tomatoes, sugar, and salt into the vegetable mixture. Continue cooking about 10 – 12 minutes. Garnish with cilantro.
  
  

Nutrition

Calories: 174kcalCarbohydrates: 36gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 598mgPotassium: 771mgFiber: 7gSugar: 8gVitamin A: 580IUVitamin C: 51mgCalcium: 64mgIron: 3mg

Keyword Aloo Matar Recipe, Aloo-Matar

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