Indian cuisine · Vegetable Dishes

Aloo Matar

North Indian everyday curry of potato cubes and peas in a spiced onion-tomato sauce.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 300 g peas (frozen)
• 2 onions
• 4 tomatoes
• 1 tbsp ginger-garlic paste
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp Kashmiri chili powder
• 1 tsp garam masala
• 4 tbsp oil
• 1/2 bunch cilantro

Instructions

1. Peel the potatoes and cut into 2 cm cubes, finely chop the onions and coarsely dice the tomatoes.
2. Heat the oil in a wide pot and let the cumin pop for 30 sec., then fry the onions over medium heat for 6–7 min. until golden brown.
3. Fry the ginger-garlic paste for 2 min., add the turmeric, coriander powder and chili powder and toast for just 20 sec. so the spices don't turn bitter.
4. Stir in the tomatoes and cook uncovered for 8 min. until the mixture is thick and the oil separates at the edge.
5. Add the potato cubes, toss for 2 min., pour in 500 ml hot water, season with salt and simmer covered for 15 min. until the potatoes are almost tender.
6. Stir in the peas, cook uncovered for a further 5 min. until the sauce is velvety, season with garam masala and chopped cilantro and serve with roti.