Aaloo Mattar ( Indian-Style Peas and Potatoes)
This is a very simple recipe. I still thought about posting this because, the base of this recipe ( point where you add peas and potatoes)can be used to cook almost any vegetable curry - potatoes, spinach, cauliflower, capsicum , mushrooms etc.
Another variation of this recipe is to use tomato puree instead of chopped tomatoes
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 1/2 cup water
- 1 tablespoon cilantro chopped
- 1 teaspoon vegetable oil
- 1 cup tomatoes chopped
- 1/2 tablespoon garlic paste
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 cup onion chopped finely
- 2 green chilies chopped
- 1 1/2 cups peas boiled
- 1 cup diced potato boiled
- 1/2 tablespoon ginger paste
- Carbohydrate 116.641493400828 g
- Cholesterol 292.320000247113 mg
- Fat 77.5906222776213 g
- Fiber 4.32547547146669 g
- Protein 72.8960855149226 g
- Saturated Fat 46.4190823515242 g
- Serving Size 1 1 serving(s) (1177g)
- Sodium 1950.4421884048 mg
- Sugar 112.316017929361 g
- Trans Fat 4.05821772566051 g
- Calories 1437 calories
Heat the oil in a pan. Add the ginger,garlic, onions, chillies and tomatoes. Saute till the tomatoes and onions are softened. Add the turmeric powder, coriander powder, cumin powder and garam masala. Add salt to taste. Add the boiled peas and potatoes. Add the chopped cilantro. Add the water and bring to a simmer. Serve with Indian Bread or Rice. Tip: I microwave frozen peas and potatoes for about 10 minutes in my microwave.
