As written it is family-friendly with just 1/4 teaspoon of cayenne, the turmeric, coriander, cumin and garam masala bring flavor more than heat. Add more cayenne if your crew likes it spicier.

Is this aloo matar vegan?

Yes! It is made with olive oil, vegetable broth, potatoes, peas and tomatoes, so it is naturally vegan and gluten-free. You can even swap the broth for water in a pinch.

What kind of potatoes should I use?

Medium waxy or all-purpose potatoes like Yukon Gold hold together nicely through the 25 minute simmer. Russets work too, they just break down a little more and thicken the sauce.

What do you serve with aloo matar?

Basmati rice or warm naan are perfect for scooping up the spiced tomato sauce. A dollop of plain yogurt on top is lovely if you are not keeping it vegan.

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Aloo Matar (Indian Potatoes and Peas)

Name: Aloo Matar (Indian Potatoes and Peas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 teaspoon cumin seeds; 1 small onion (diced); 14 oz diced tomato (can); 1/4 cup minced garlic; 1 inch fresh ginger (can use 1 Tablespoon ginger paste); 1/2 teaspoon turmeric; 1/4 teaspoon cayenne; 1 teaspoon coriander; 1 1/2 teaspoon cumin; 1 teaspoon dry mustard; 1/2 teaspoon garam masala; 4-5 medium potatoes; 1 tablespoon cilantro (paste (or fresh cilantro chopped)); 3/4 teaspoon salt; 1/2 teaspoon pepper; 2 cups vegetable broth (can use water); 1 1/2 cup peas (frozen); 1 tablespoon lemon juice

Aloo Matar, also called Aloo Mutter is a Punjabi dish made with potatoes, peas, tomatoes and of course, lots of spices. This recipe is delicious and easy to make, making it a great introduction to cooking Indian food at home. The best part?

It is healthy!
Perfect for vegetarians!
It is a one pan meal, so minimal clean up!
Cooks in less than 30 minutes

What is Punjabi Cuisine?

Punjabi cuisine is from the Punjab region, located in the northwest corner of India. According to Pure Punajbi, this region produces huge quantities of wheat, potatoes, sugarcane, millet, barley, maize, mustard, lentils, pules, fruits and vegetables. Due to this the natural diet is mostly vegetarian-based. Some of the popular dishes include aloo gobi (potato and cauliflower), aloo gajar (potato and carrot) and dal makahni (lentils and cream).

Common Indian Spices:

Garam Masala

A spice blend that is commonly used in Indian cuisine.
It is a blend of cinnamon, cloves, nutmeg, peppercorns, coriander, cumin and cardamom.
If you do not have garam masala you can make your own.

Turmeric

A flowering plant and is a common spice used in many Asian dishes.
It gives food it bright yellow color.
Turmeric does stain, so if you are feeding dishes that have it to kids, make sure to have a bib and stain stick their clothes as it can stain.

Coriander

A member of the parsley family.
Coriander is used as a spice to cook dishes such as curry.
While the entire plant is edible according to The Spruce Eats, the seeds are the most common part used in cooking.
Many Indian recipes will call for either the whole seed or ground coriander.
If you do not have coriander and are looking for a substitute you can use cumin, garam masala or caraway.

Cumin

One of my favorite seasonings! It is used in cuisines all over the world and can be used as both a seed and ground.
You can substitute chili powder or ground coriander for cumin, but I highly recommend this seasoning as a staple in your kitchen.
Many of my recipes use it including Cuban Grilled Chicken and Red Beans and Rice.

Does it matter what potatoes I use for making Aloo Matar?

There are a lot of varieties of potatoes. They can definitely have different impacts on your dish, from flavor, to the starch content, to how they hold their shape when cooking. My three favorites to use when cooking Aloo Matar are (you can use one or a combination of them):

Yukon Gold– These are the best all-purpose potato and can hold up to almost any cooking technique.
Red New Potatoes– These are a waxy potato that hold their shape well while cooking. They are also creamy and high in moisture.
Sweet Potatoes– You can use sweet potatoes to put a different twist on this recipe, I like to mix up using one or two sweet potatoes and the rest with a Yukon Gold or Red Potato.

For all of you Indian Food Lovers out there! I love Indian food, it is one of my favorite cuisines, but some the dishes I have really struggled to replicate what you get in the restaurants.

If anyone knows a great recipe for Butter Chicken or Chicken Tikka Marsala that actually tastes like the ones in the restaurant, PLEASE let me know!

I have tested dozens of recipes and no luck!

Now Let's Get Cooking: Aloo Matar!

First, you will want to heat the olive oil and toast the cumin seeds over medium low heat.

Once the cumin seeds start to change color you will add the diced onions. Cook the onions until they are translucent and start to brown.

While the onion is cooking prepare tomato mixture by blending the tomato, garlic and ginger into a coarse puree. I love using a the Chef’n VeggiChop Hand-Powered Food Chopper (Cherry). The hand choppers work great so you do not over blend.

Add the tomato mixture to the pan and cook for about five minutes and add the seasonings and lemon juice.

Stir together and simmer for about another 2-3 minutes until the garlic is cooked and the sauce has thickened.

Add the potatoes and vegetable broth. Stir together and cover with the lid.

After the potatoes have cooked for about 15 minutes add the frozen peas, stir and cover again for about 10 more minutes.

Aloo Matar is great served with rice, naan or paratha.

Heather