Aloo Matar, also known as Indian Potato and Green Pea Curry, is a popular vegetarian dish that is loved by many for its comforting and aromatic flavors. This traditional North Indian dish is a staple in Indian households and is often enjoyed with rice or roti.
To prepare Aloo Matar, potatoes and green peas are cooked in a flavorful and fragrant spiced tomato-based sauce. The combination of tender potatoes and sweet green peas, simmered in a rich and creamy curry, creates a delightful harmony of textures and tastes.
The dish is typically seasoned with an array of Indian spices such as cumin, coriander, turmeric, and garam masala, which lend an earthy warmth and depth to the curry. The aromatic blend of spices infuses the dish with an inviting aroma, making it an irresistible treat for the senses.
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Aloo Matar (Indian Potato and Green Pea Curry)
Course: MainCuisine: IndianDifficulty: Easy8
servings20
minutes45
minutes278
kcalA blend of fresh ginger, garlic, and jalapeño chile forms the aromatic base for this vegetarian curry from chef Chintan Pandya of New York’s Dhamaka. Studded with russet potatoes and sweet green peas, this Aloo Matar is rich and satisfying, with a touch of warm ghee stirred in just before serving.
Ingredients
2 tablespoons neutral cooking oil (such as grapeseed oil or vegetable oil)
1 teaspoon cumin seeds
1 large (12-ounce) red onion, finely chopped (about 1 1/3 cups)
1 ½ tablespoons finely chopped (and seeded, if desired) jalapeño chile (from 1 chile)
1 tablespoon finely chopped peeled fresh ginger (from 1 [2-inch] piece ginger)
1 tablespoon finely chopped garlic (from 3 garlic cloves)
1 tablespoon ground coriander
2 teaspoons ground turmeric
1 ½ teaspoons red chile powder (preferably Deggi)
3 large (4-ounce) plum tomatoes, finely chopped (about 1 1/2 cups)
2 tablespoons kosher salt
2 ½ pounds russet potatoes, peeled and chopped into 1-inch pieces (about 6 cups)
4 cups hot water
1 ½ cups thawed frozen green peas
¼ cup chopped fresh cilantro
3 tablespoons ghee
Directions
- Heat oil in a large Dutch oven over medium-high. Stir in cumin seeds; cook, stirring constantly, until lightly toasted and aromatic, about 1 minute. Stir in onion; cook, stirring occasionally, until beginning to caramelize, about 8 minutes.
- Stir in jalapeño, ginger, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in coriander, turmeric, and chile powder; cook, stirring constantly, until mixture is fragrant and spices are lightly toasted, about 30 seconds. Stir in tomatoes and salt until fully combined and mixture forms a paste.
- Stir potatoes into mixture in Dutch oven; cook, stirring often, 5 minutes. Stir in 4 cups hot water, ensuring potatoes are fully covered. Bring to a boil over medium-high.
- Reduce heat to medium; cook, stirring occasionally, until potatoes are almost fork-tender, about 12 minutes. Stir in green peas and cilantro; cook, stirring occasionally, until peas are heated through and potatoes are fork-tender, about 2 minutes. Stir in ghee until melted and combined, about 1 minute. Serve hot.
Notes
- Buy Deggi red chile powder at Indian grocery stores
