Aloo Matar
Aloo Matar is a comforting North Indian peas and potato curry simmered in a spiced tomato masala with achaari masala and kasuri methi. This easy vegetarian curry is perfect with roti or rice and ready in under 45 minutes.
Servings: 4 servings
Calories: 227kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon ghee
- 550 grams potatoes peeled and cubed (about 4 medium)
- 1 cup peas fresh or frozen
- 3 roma tomatoes diced
- 1 green chili diced
- 1 teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1 tablespoon ginger garlic paste
- ⅛ teaspoon asafoetida
- ½ yellow onion diced
- ½ teaspoon ground turmeric
- 2 teaspoons salt or to taste
- 1 ½ teaspoon ground coriander
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon garam masala
- 2 teaspoons achaari masala
- 1 tablespoon kasuri methi crushed
- 1 ½ cup water as needed
- cilantro to garnish
Instructions
- Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and mustard seeds. Let them crackle, then add a pinch of asafoetida.
- Add diced onion and cook until golden brown. Stir in ginger garlic paste and green chili. Cook until fragrant and the raw smell disappears.
- Add tomatoes, salt, turmeric, Kashmiri chili powder, and ground coriander. Cook down until the tomatoes soften and oil begins to separate from the mixture.
- Add cubed potatoes and peas. Stir to coat in the masala. Pour in 1 to 1½ cups water (enough to partially cover the potatoes). Cover and simmer 12–15 minutes, or until fork tender.
- Stir in achaari masala, and garam masala. Cook 5 minutes.
- Crush kasuri methi between your palms and stir into the curry. Taste and adjust salt. Garnish with fresh cilantro and serve hot with roti or rice.
Notes
To store Aloo Matar:
- Fridge: 3–4 days in an airtight container
- Freezer: Up to 2 months (texture may soften slightly)
