I do love being creative with my dishes - these vegetarian stuffed zucchini and this aloo pasta for instance, are right up my alley! But sometimes, only a classic can give me that comforting feelingš. Aloo matar, sometimes spelt aloo mutter, is basically potatoes peas curry. It is a staple in the region of Punjab and one of my favorites. I mean, what can go wrong with this combination, right?! Potatoes and peas are a perfect match, no matter how you combine them! The role of spices in any dish is to enhance the flavors of the main ingredients. In this aloo matar recipe, I use spices that are gentle yet flavorful. Enjoy this classic Indian dish with gluten-free roti for a sumptuous dinner. See the section below for more suggestions. If you have made thisĀ aloo matar recipe then please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me onĀ Twitter,Ā Facebook, andĀ InstagramĀ xx Padma
gluten grains soy nuts dairy
If you are ok with onions and garlic you can add them to this recipe. See the section below for details. The powdered spices that I used in this recipe are all gluten free. Make sure you check the label on the packets for information on allergens. See the recipe card for quantities. Potatoes: You can make this recipe with any starchy potatoes. Tomatoes: Use fresh tomatoes if you prefer. But if you are like me and look for every reason to avoid chopping, use tomato puree or canned tomatoes š. Peas: I use frozen green peas because I love making this recipe throughout the year. If they are in season, use fresh green peas. For sweeter taste and quicker cooking, use petit pois. Fennel seeds powder: Also known as saunf in Hindi, fennel seeds are great for digestion and add a lovely sweet aroma to the dish. Spices: Pantry staples such as turmeric powder, coriander powder, and cumin powder. Red chilli powder: Use a hot or mild variety as per your preference. Cayenne pepper or paprika will also work. Oil: Use any neutral oil of your choice. Olive oil will not work for this one. Like smoked aubergine curry, this recipe is also traditionally made with mustard oil. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. Step 1: Measure out all the ingredients.
Wash and dice potatoes. Keep them in water or they will get discolored. Crush the ginger. Make the masala paste: Mix the spice powders in Ā¼ cup water to make a thick, lump-free paste. Heat up the water that is to be added to the gravy.
Step 2: Make the gravy. Place oil in a skillet on medium heat and when it is warm, not hot, add the masala paste. Stir continuously, for 2-3 minutes, or until it comes to a lively bubble. When the spices are cooking and deepened in color, add the crushed ginger, chopped tomatoes, and salt. Stir well and cook until the tomatoes are mushy and the oil rises to the top. To speed up the cooking process, mash the tomatoes with the back of the spoon. Step 3: Make the aloo matar. Add the diced potatoes and hot water to the tomato gravy. Stir and bring to a boil. Cook on medium-high heat for about 10-15 minutes or until the potatoes are almost done, but still need some more cooking. Workflow tip: While the potatoes are cooking, make some beetroot raita to go with it. Add the green peas. Cook without the lid until the potatoes and peas are tender. Leaving the skillet uncovered will help preserve the bright green color of the peas. As they cook, mash some of the potato pieces with the back of the ladle into the gravy (see video). This will thicken the gravy. To finish off (and this is totally optional) add a handful of chopped fresh cilantro (coriander leaves) and garam masala powder. Voila! Delicious aloo matar ki sabji is ready! Masala paste: Mix the spice powders with water and then add them to the pan. This prevents them from burning. Top tip: When any recipe calls for ground spices to be added early in the dish, mix them with water and then add them to the oil. Add alliums: If you like the flavor of onions and garlic, then add 1 medium-sized, finely chopped onion to the oil. Crush garlic and add it along with the ginger. Or add 2 teaspoons of ginger garlic paste. More flavor: Add 1 teaspoon of kasoori methi (dried fenugreek leaves) after you have taken the pan off the heat. Variations:
Make this curry with sweet potatoes instead of regular potatoes. Keep in mind that sweet potatoes take less time to cook than regular potatoes. Add cauliflower instead of potatoes to make delicious gobhi matar. Or just reduce the amount of potatoes by half and add cauliflower florets to make delicious aloo gobi matar.
Time saving tips: Have you made this recipe in an instant pot? Do let me know in the comments below. I would love to hear from you. - Padma Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma To make a hearty gluten free meal, serve aloo matar gravy with jeera rice, cucumber raita (Indian yogurt sauce), and onions salad. Storage: This recipe keeps well for 2-3 days in the refrigerator (tastes better with each passing day!). Store it in a clean, airtight container. Reheating: This curry tastes best when served hot. Gently heat it up either on the stovetop or in a microwave.
š Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
