Aloo Matar Recipe – Indian Potato-Pea Curry – VEGAN
For an oil-free version of this recipe, simply replace the olive oil with fresh water in the same quantities. You may need to add a little extra water while sautéing the onions to make sure they don’t burn; if this is the case, add more water as needed in quantities of 1 teaspoon at a time, and avoid adding any more than absolutely necessary to prevent burning!
Aloo Matar – Indian Potato-Pea Curry – VEGAN
- 3 medium potatoes, diced then boiled until tender
- 1/2-3/4 cup of fresh or dried peas (depending on your preference), boiled
- 1/2 a large onion, finely chopped
- 1-2 tbsp extra virgin olive oil
- 1-2 green chilies
- 3-4 garlic cloves
- 1" fresh ginger
- 1 tsp cumin powder
- 1 tsp red chili flakes
- 2 tsp masala powder (use a garam masala blend if you're just getting started with curries)
- 1/4 tsp turmeric powder
- 3-4 tomatoes, pureed (you will need a little water to blend them until they're smooth)
- Fresh coriander, chopped
- Himalayan pink sea salt, to taste
- Boil the potatoes and the peas, and chop the onion. Blend the tomatoes. Mash the ginger, garlic, and chili together into one paste. Set everything aside.
- In a large pan or medium size pot, heat the oil on medium heat, and then add the cumin, chili flakes, and turmeric. Stir lightly and let simmer until fragrant (about 30 seconds).
- Add the chopped onion. Saute the onion for 3-5 minutes, or until the onions become translucent and slightly mushy.
- Add the ginger-garlic-chili paste and 1 teaspoon of masala powder. Saute for 30-60 seconds.
- Add the tomato puree and mix well. Simmer until the sauce darkens and thickens somewhat.
- Add the second teaspoon of masala, along with the boiled potatoes and peas. Stir well until all the veggies are coated, and let simmer for 10 minutes.
- Garnish with fresh coriander, and serve with a side of rice or naan.
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