Indian · serves 2

Shahi Aloo Matar

The everyday aloo matar with yogurt and cashews in it. Same effort, different league.

35 min Some work Vegetarian

Ingredients

  • 500g potatoes, parboiled and diced
  • 2 cups peas
  • 250g tomatoes, pureed
  • 2 onions, sliced
  • 1/4 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1/2 tsp cumin
  • 50g yogurt
  • A handful of cashews
  • 2 tbsp oil
  • 2 tbsp ghee

Method

  1. Fry the onions until light brown, then blend to a paste. This is the whole body of the gravy.
  2. Fry the potatoes in ghee, add peas, one minute.
  3. Tomato puree, onion paste and the spices. Simmer 3 minutes.
  4. Yogurt and cashews, then simmer on low until the potatoes are done and the oil rises.
  5. Swap the potatoes for fried paneer and it's a different dinner.

Questions people ask about Shahi Aloo Matar

How long does Shahi Aloo Matar take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Shahi Aloo Matar?

Fry the onions until light brown, then blend to a paste. This is the whole body of the gravy.

What can I use instead of potato in Shahi Aloo Matar?

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

Can I make Shahi 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 Shahi Aloo Matar vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Shahi 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.

Don't know what to cook? Let it decide →

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