Quick & Easy Aloo Matar Recipe

a spoon inside a small kadai of Aloo Matar

Quick & Easy Aloo Matar Recipe

Delicious weeknight dinner! Make Aloo Matar - potatoes and green peas in a creamy tomato gravy - in 30 mins. It's vegan and gluten-free! Both Instant Pot and Stovetop instructions are included!

Course entree, Main Course, Side Dish

Cuisine Asian, Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 194.08kcal

Author Priya Lakshminarayan

Equipment

Ingredients

To make tomato puree

2 tomatoes
2 green chillies

To prep the potatoes

4 potatoes
2 tablespoon olive oil
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder

To prepare the curry

1 tablespoon olive oil
1 teaspoon cumin seeds
1 onion
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon sugar
1 teaspoon chilly powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
salt
1.5 cups green peas
1-2 cups water
1 tablespoon Kasuri methi
1 teaspoon garam masala
¼ cup cilantro

Instructions

To make tomato puree

Add roughly chopped tomatoes and green chillies to a blender jar. Blitz to make a smooth puree. When done, keep it aside.

To prep the potatoes

Heat oil in a pan. Add turmeric powder, coriander powder, cumin powder and salt. Fry the spices for 15 seconds.
Add the peeled and chopped potatoes to the pan. Mix, cover and saute on medium flame till they are crispy and cooked. This could take 8-10 minutes.
Transfer to a plate and keep it aside for now.

To prepare the curry

Heat oil in the same pan, temper the cumin seeds. Then add the onions, garlic and ginger paste. Saute till the raw smell goes away and the onions turn translucent.
Then add the tomato puree along with sugar. Saute for 3-4 minutes.
Now add the spices like turmeric powder, coriander powder, cumin powder, chilly powder, and salt. Mix and let it cook for a minute. Add 1-2 tablespoons of water to prevent the spices from sticking to the pan.
Then add the green peas. Continue to saute for another 5 minutes.
Add water to get the desired consistency. Bring to a boil and cook for another 3-4 minutes.
Now, add the fried potatoes to the pan. Mix and continue to cook the vegan curry for 2 more minutes.
Crush Kasuri methi between your palms and add it to the pan along with garam masala.
Garnish with chopped cilantro. Mix and take it off the flame.

Notes

Don’t Overchop the Potatoes: Do not chop the potatoes too small after peeling them. They will become mushy when cooked. Instead, cut them into medium-sized cubes or wedges.

Chop the Potatoes in Advance: Transfer them to a bowl of water and keep them in the fridge until you’re ready to cook. The water prevents them from turning black.

Be sure to Shallow Fry the Potatoes: Shallow frying or deep frying the potatoes prior gives the aloo mutter a totally different flavor profile. So skip this step only if you are pressed for time.

Time Saver: Use store-bought tomato puree instead of making it at home. I like this brand for Indian curries.

Achieve A Deep Orange Color: To get that deep red/orange color, add a teaspoon of Kashmiri red chilly powder. It will give the curry the color without increasing the spice.

For a Restaurant Style Finish: Add some cashew cream or vegan cream on top. You can also add coconut milk or almond powder. It gives it a totally different flavor.

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