Indian · serves 2

Aloo Matar

Two ingredients you always have, turned into a proper gravy.

30 min Easy Vegetarian

Ingredients

  • 3 potatoes, cubed
  • 1 cup peas
  • 2 onions, chopped
  • 3 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 3 tbsp oil

Method

  1. Cumin in oil, onions till golden.
  2. Ginger-garlic paste, then tomato puree and powders. Cook till oil separates.
  3. Potatoes and peas, coat well, 3 minutes.
  4. Add 2 cups hot water, cover, simmer 15 minutes till potatoes are soft.
  5. Mash two potato cubes into the gravy to thicken. Garam masala, coriander.

Questions people ask about Aloo Matar

How long does Aloo Matar take?

About 30 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of potato in Aloo Matar?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Aloo Matar ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Aloo Matar vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Aloo Matar?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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