Potato And Pea Curry (Aloo Matar) Recipe

Name: Potato And Pea Curry (Aloo Matar) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large tomato, or about 3 canned plum tomatoes, chopped; 6 garlic cloves, peeled; 1/2-inch fresh ginger, peeled; 1-inch piece cinnamon; 2 cloves; 2 green cardamom pods; 3 tablespoons canola oil; 1 teaspoon cumin seeds; 1/2 medium onion, ends trimmed, cut into thin half moons; 2 medium potatoes, peeled and chopped into 1/2-inch cubes; 1/2 teaspoon salt; 2 teaspoons turmeric; 1/4 teaspoon cayenne pepper; 1 1/2 teaspoons garam masala; 3 cups frozen peas; 2 tablespoons cream; fresh cilantro, for garnish

Servings: persons

1 large tomato, or about 3 canned plum tomatoes, chopped
6 garlic cloves, peeled
1/2-inch fresh ginger, peeled
1-inch piece cinnamon
2 cloves
2 green cardamom pods
3 tablespoons canola oil
1 teaspoon cumin seeds
1/2 medium onion, ends trimmed, cut into thin half moons
2 medium potatoes, peeled and chopped into 1/2-inch cubes
1/2 teaspoon salt
2 teaspoons turmeric
1/4 teaspoon cayenne pepper
1 1/2 teaspoons garam masala
3 cups frozen peas
2 tablespoons cream
fresh cilantro, for garnish

1
In a blender, combine the tomato, garlic, and ginger. Puree until smooth. Set aside.
2
In a large cast-iron skillet set over medium heat, add the cinnamon, clove, and cardamom. Dry roast, stirring constantly, until very fragrant, about one minute. Pour in the canola oil, and add in the cumin seeds. When the cumin seeds start to sizzle, add the onions. Stir well until the onions are evenly coated with the fragrant oil. Turn the heat to medium-high, and cook until the onions are just starting to brown, two to four minutes. Stir occasionally.
3
Add the cubed potatoes, and cook, stirring often, for three minutes. Pour in the contents of the blender, and stir until incorporated. Then add the salt, turmeric, cayenne pepper, and 1/4 cup of water. Stir until everything is combined, and then reduce heat to medium. Cook at a steady simmer, stirring occasionally, until the potatoes are starting to become tender, and the oil starts to separate from the sauce, about 12 minutes. You may need to turn the heat down to low to keep it from boiling.
4
Pour in two more cups of water and the peas. Maintain a simmer until the potatoes are completely cooked, about 10 minutes. Ad the cream and garam masala, and simmer gently for an additional two minutes. Season to taste with more salt, if necessary. Garnish with fresh cilantro leaves.

618

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large tomato, or about 3 canned plum tomatoes, chopped, 6 garlic cloves, peeled, 1/2-inch fresh ginger, peeled, 1-inch piece cinnamon, and more.

Yes, Potato And Pea Curry (Aloo Matar) Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!