Aloo Matar (Potato & Green Peas in Tomato Gravy)

“Aloo Matar” is a North Indian classic vegan, gluten-free, quick and easy recipe perfect for the evenings when I need to make a fast meal. “Aloo” refers to potatoes and “Matar” to fresh green peas (I use the frozen kind). My aunty recently gave me a “pressure pan”, which is a smaller version of my favourite kitchen appliance – the pressure cooker. This dish was ready in half hour including the chopping & dicing of potatoes and onions.

I have used sweet potatoes at times in place of the red potatoes and the family loved it. The recipe is great for customising to individual tastes. I do not peel red potatoes, instead soaking them in warm water and give them a good scrub before rinsing and dicing into cubes.

Ingredients

1. Red Potatoes (washed, scrubbed & diced) – 2 cups
2. Frozen Green Peas – 3/4 cup
3. Brown Onion (medium), minced – 3/4 cup
4. Tomato Paste – 2 tablespoons
5. Ginger Garlic Paste – 2 teaspoons
6. Green Chillies (minced finely) – 1 to 2 depending on desired heat
7. Vegetable Oil – 1 – 2 teaspoons (to coat the pan)
8. Turmeric powder – 1/2 teaspoon
9. Cumin Seeds – 1/2 teaspoon
10. water – 2 to 3 cups
11. Salt – To taste
12. Coriander Leaves (fresh or dried) for garnishing, optional but highly recommended for the flavour.
    
    

Directions

1. Coat the bottom of the dried pressure pan with 1 teaspoon of oil.
2. Heat the pan and add cumin seeds, turmeric and minced onion. Cook until the raw smell goes away.
3. Stir in the ginger garlic paste & tomato paste. Add 1/2 a cup of water to make the gravy.
4. Add in the diced potatoes & frozen green peas.
5. Mix in the remaining water (I used 2.5 cups water).
6. Clip on lid & cook for 10 – 15 minutes.
7. Release pressure from the pan and lightly mash some of the potatoes to thicken the gravy.
8. Sprinkle with fresh or dried Coriander leaves if Using.
9. Serve warm with Roti/ Flatbread or Jeera Rice.

Happy cooking!