ALOO MATAR WFPB
Potatoes and green peas A.K.A. Aloo Matar (pronounced as muh – terr) in a tasty tomato gravy has origins in the Northern part of India. This delicious recipe is whole food plant based, no oil, vegan, gluten-free, soy-free and nut-free. Ready in half an hour this quick and easy recipe is a regular on my meal plans.
Preparation Time – 15 minutes
Cooking Time – 15 minutes
- 1 teaspoon Panch Phoron (dry spice mix with cumin, mustard, nigella, fenugreek & fennel seeds)
- 2 medium Tomatoes, roughly chopped
- 1 Brown Onion, peeled & quartered
- 2 cloves Garlic
- 1″ fresh Ginger root
- 6 Potatoes, medium sized, diced and rinsed in water
- 1 cup frozen Green Peas
- 2.5 – 3 cups Warm Water
- Salt, to taste
- 3 – 4 Curry Leaves, fresh – optional
- 4 – 5 Coriander leaves & stalks, minced – optional
- Add the dry spices to a deep sauce pan and roast on low heat.
- Meanwhile blend the tomatoes, onion, ginger and garlic into a smooth Masala paste.
- Add the tomato gravy into the deep sauce pan and cook until bubbling.
(This is why use a deep pan as the tomato tends to splatter on everything!)
- Mix in the potatoes and add the water until well covered.
- Bring to a rolling boil and add the frozen green peas.
- Check if potatoes are cooked and if happy with the consistency of the gravy. Turn off the heat.
- Stir in the salt and turn off the heat.
- Garnish with curry leaves and coriander, if using.
We ate our Aloo Matar WFPB with Roti, but also tastes great with steamed rice.
Note: I’ve noticed a difference in the amount of water needed for different varieties of potatoes to cook. I start by adding 2 cups and add the rest in 1/4 cup increments. Sometimes 2 – 2.5 cups of water is plenty not needing the whole 3 cups of water.