Aloo Matar Updated in November 2023

Ingredients

• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1 cup red onions, finely chopped
• 2 cloves garlic, chopped
• 1 inch fresh ginger, peeled and chopped
• 1 green chili, chopped
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 400 g canned whole tomatoes
• 1 tbsp tomato paste
• Water
• 3 large potatoes, peeled and cut into 1 cm cubes
• 1/2 cup frozen green peas
• 2 tablespoons chopped coriander (cilantro) leaves
• 3 tablespoons coconut milk
• Salt to taste

Optional:

• 1/2 tsp kasuri methi (dried fenugreek leaves)
• Coriander (cilantro) leaves, to garnish
• Naan, paratha or rice

Instructions

1. Heat oil in a large frying pan or skillet over medium-high heat. Stir fry cumin seeds for 30 seconds.
2. Add onions. Sauté until browned.
3. Add garlic, ginger, and green chilies. Sauté, stirring, for one minute or until fragrant.
4. Add turmeric, coriander, garam masala, and chili powder. Sauté, stirring, for 1 minute or until aromatic.
5. Add canned tomatoes and tomato paste. Cook until oil separates and floats to the top. Add water as needed - around 1 cup.
6. Add potatoes. Stir to combine. Season with salt. Cook, stirring occasionally, until potatoes are tender. Add water as needed. At this point, I like to mash some of the potatoes to thicken everything.
7. Add green peas. Cooked until sauce is thick and peas are cooked.
8. Add cilantro, dried fenugreek leaves and coconut milk. Stir to combine. Simmer for a minute.
9. Serve with naan, roti, paratha, or steamed rice. Garnish with coriander (cilantro) leaves.

Notes for next time

• Use more spice. It could 20% be hotter and spicier.
• Cut the potatoes smaller. Partially crush them with a potato masher before adding the peas.
• Don’t cook the garlic for long, to get a stronger garlic taste