Aloo Matar Recipe

Rating 5.0
| 1
Aloo matar is a deliciously quick and easy curry made with a base of onion, tomato, ginger, garlic and fragrant authentic Indian spices. Aloo and matar which means potato and green beans respectively in the Indian language, Hindi, is the origin of the dish's name.
Dinner
Indian
13
ingredients
7
steps
35
minutes
When it comes to cooking, Chef Manjiri believes being hands-on in the kitchen is the best way to learn. She enjoys teaching students simple culinary tricks and techniques to grow their recipe repertoire in an entertaining, yet informative, manner. With 20 years of cooking experience, Chef Manjiri is an expert on many cuisines, most notably authentic vegetarian Indian cuisine, and looks forward to sharing her knowledge with you!

Ingredients

Servings:
5
6 tsp
oil
1 cup(s)
very finely chopped onion, see notes
3 tsp
canned tomato paste, see notes
1 tsp
garlic paste or minced garlic
1 tsp
ginger paste or ginger powder
1 tsp
coriander-cumin powder, see notes
1 tsp
garam masala
1/2 tsp
red chili powder
1/2 tsp
turmeric powder, optional
2 cup(s)
russet potatoes, peed and diced into 1-inch cubes
1/2 tsp
salt
1/4 cup(s)
finely chopped cilantro leaves, for garnish
naan bread or steamed rice, for serving

Directions 7 steps | 35 Minutes

Step 1

Measure and prep all ingredients.

Step 2

In a large saucepan over medium heat, heat the oil. Add the chopped onions and sauté until turns light brown in color.

Step 3

Turn the heat to low and add the tomato paste or chopped tomato, ginger and garlic paste. Sauté for another 2 minutes.

Step 4

Add the coriander-cumin powder, garam masala, chili powder, turmeric powder and salt. Stir until well combined.

Step 5

Add the chopped potatoes, green peas and water. Stir until well combined.

Step 6

Increase the heat to medium-high and cook for 10-15 minutes or until the curry thickens and the potatoes turn soft but not mushy. If the potatoes are not cooked and the curry is drying up, add a little more water.

Step 7

Garnish with chopped cilantro leaves and serve. Enjoy!


Notes:

  • 3 medium-sized russet potatoes will give approximately 2 cups of diced potatoes.
  • 1½ medium-sized onion will give approximately 1 cup of finely chopped onion.
  • You can substitute 1 cup finely chopped fresh tomato for the tomato paste. 
    • 1 large tomato will give approximately 1 cup of finely chopped tomato.
  • You can add ½ teaspoon coriander powder and ½ teaspoon cumin powder if adding the spices separately.

Nutrition Per Serving
View All
CALORIES
196
FAT
7.2 g
PROTEIN
4.6 g
CARBS
29.4 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Sarah D.

Sarah

29 Jul 2022

Once you have your mise en place set up, this recipe is a breeze!

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