Aloo Matar

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Cilantro
  • 1 1/4 tsp Coriander, Powder
  • 1/2 cup Green peas
  • 2 Potatoes, medium
  • 3 Tomatoes, medium

• Condiments

  • 1 tsp Ginger-garlic paste

• Baking & Spices

  • 1/4 tsp Garam masala, powder
  • 1/4 tsp Red chili powder
  • 1 Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 2 tsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Liquids

  • 2 cups Water

Found on cookwithmanali.com

Description

Ingredients

• 2 medium boiled potatoes, cut into cubes
• 3 medium tomatoes, pureed
• ½ cup green peas, I used frozen green peas
• 2 teaspoons oil, use any oil of choice
• 1 teaspoon ginger garlic paste
• ½ teaspoon cumin seeds
• ¼ teaspoon turmeric
• ¼ teaspoon red chili powder, or adjust to taste
• ¼ teaspoon garam masala powder
• 1.5 teaspoon coriander powder
• 1 tablespoon chopped cilantro
• 2 cups water
• salt, to taste

Directions

• Heat oil in pan on medium heat. Add cumin seeds and let them crackle.
• Then add ginger garlic paste and cook for 1-2 minute till the raw smell goes away.
• Add the pureed tomatoes. Add little salt, give a stir and cover and cook on medium heat for 5 minutes.
• Remove cover and add turmeric powder, coriander powder, garam masala, red chili powder. Adjust spice levels to taste.
• Add more salt as required at this point. Cover and cook for another 5 minutes.
• After the tomatoes have cooked for more than 10 minutes, add 2 cups water.
• Let it all come to a boil and then add cubed boiled potatoes and green peas to it. I have used frozen peas here which I put it warm water for 10 minutes before adding to the curry.
• Cover the pan and let it simmer for 3-4 minutes. Add chopped cilantro and mix.
• Serve aloo matar with any bread of your choice. Its also great with plain rice.

Nutrition