One of North India’s most famous vegetarian curries, Aloo Matar is a delicious preparation that finds potatoes (aloo) and green peas (matar) glistening in unison. The following vegetarian recipe will always be sorely missed by the simplicity of its attributes as well as the feelings of comfort it brings. Aloo Matar is quite popular in every Indian household and it can be taken at any time of the day, which is why we have branded it as breakfast, lunch, or dinner.
Introduction
Aloo Matar, which means Potato and Peas can be best described as a robust North Indian curry. This meal is made out of potatoes and peas boiled in a tomato sauce accompanied by various spices that enhance these simple ingredients so well. Aloo Matar is one of the favored Indian dishes as it is very easy to prepare and the end product is amazingly tasty which is enjoyed by both the young and the elderly.
The Ingredients of Aloo Matar
Pulses used in the preparation of Aloo Matar consist of potatoes and matar. Potatoes are cut into small cubes and peeled while the green peas can be freshly chopped or frozen. The onions, tomatoes, ginger-garlic paste, mixed spices, cumin seeds, mustard seeds, turmeric, coriander powder, cumin powder, garam masala, and red chili powder are some of the spices used in preparing the dish. More to that, these ingredients are crucial in preparing the thick wonderful smelling sauce used in Aloo Matar preparation.
Cooking Aloo Matar: Step-by-Step
In the preparation of Aloo Matar, the first step is to heat some oil in a pan and then it is followed by the addition of cumin seeds and mustard seeds which splutter. Theras, thin onion slices, and fry to golden brown, then sweat the ginger-garlic paste. Next, tomato puree is added to the pot and stirred for several minutes, and once the oil leaves the mixture it is ready.
The spices are then put in and the potatoes and peas are on a pleasantly aromatic base. The cubed potatoes are added to the tomato-spice mixture and are let to cook for some time until they become slightly soft. Next add peas, if needed pour a small amount of water in the pan so that all the vegetables are cooked in the same manner. The pot is covered and the mixture is allowed to cook until the potatoes are soft, and the peas are well done. black pepper is added at the end for an extra controlling note, and the dish is topped with chopped fresh coriander.
Serving Suggestions for Aloo Matar
Aloo Matar is normally garnished with Indian bread including roti, naan, or paratha, however, it goes well with steamed rice or jeera rice. The dish can be served hot or cold accompanied by a side order of yogurt or a basic salad. Aloo Matar can be well savored in lunch or dinner it can be served as a single dish or accompanied with some other gravies to make a whole meal.
The Nutritional Values of Aloo Matar
Aloo Matar is tasty but at the same time, it is also healthy. Potatoes contain vitamins C and B6, potassium, and dietary fiber. These include protein, vitamins A and C in addition to iron from the green garniture of the market’s peas. Spices that are contained in the recipes, for instance, turmeric, and cumin also possess many health benefits, for example; anti-inflammatory and digestive system properties are some of them.
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Simple and Tasty Aloo Matar Recipe: Indian Cooking Made Easy
Description
Aloo Matar is a typical north Indian dish in which potatoes and green peas are cooked in a smooth semi-gravy tomato preparation. This dish is completely vegetarian to give you a light on-your-tummy feeling and is best relished when served with rice or any bread you prefer it could be roti or naan.
Ingredients
Optional Ingredients:
Instructions
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Prepare the Ingredients:
- Peel and cube the potatoes.
- Finely chop the onion and puree the tomatoes.
- Slit the green chilies (if using) and chop the coriander leaves.
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Heat the Oil:
- In a large pan or wok, heat the oil over medium heat.
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Add Spices:
- Add cumin seeds and mustard seeds. Let them splutter for a few seconds.
- Add the finely chopped onion and green chilies. Sauté until the onion turns golden brown.
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Add Ginger-Garlic Paste:
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
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Add Tomatoes and Spices:
- Add the pureed tomatoes to the pan. Cook for 5-7 minutes until the oil starts to separate from the tomato mixture.
- Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well.
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Cook the Potatoes:
- Add the cubed potatoes to the pan. Mix them well with the tomato-spice mixture.
- Cover the pan and cook for about 10 minutes, stirring occasionally.
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Add Peas:
- Add the green peas to the pan. Mix well.
- If the mixture looks dry, add a little water to ensure the vegetables cook properly.
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Simmer:
- Cover and cook for another 10-15 minutes until the potatoes are tender and cooked through.
- Stir occasionally to prevent sticking.
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Add Garam Masala:
- Once the potatoes and peas are cooked, add garam masala and mix well.
- If using, add kasuri methi or coconut milk at this stage and mix well.
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Garnish and Serve:
- Garnish with freshly chopped coriander leaves.
- Serve hot with rice, roti, or naan.
Servings 2
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Sodium 875mg37%
- Potassium 1380mg40%
- Total Carbohydrate 80g27%
- Dietary Fiber 10g40%
- Sugars 9g
- Protein 10g20%
- Vitamin A 971 IU
- Vitamin C 38 mg
- Calcium 59 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Adjust spices according to your taste preference.
- You can also add other vegetables like carrots or bell peppers.
