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Aloo Matar
Aloo Matar is a simple to cook yet delicious dish made with potatoes and peas in a spicy curry. Traditionally, the dish is made with boiled potatoes and green peas cooked with spicy onion-tomato curry. Use of spices like coriander, cumin, and garam masala adds zing to the dish.

In this recipe, the boiled potatoes are coarsely broken into bite-sized chunks and shallow fried, and then cooked in a curry made with onion, tomato, ginger, garlic, and garam masala to create a delicious dish of Aloo Matar. Use of chaat masala adds extra flavors to the dish. Aloo Matar tastes best when served hot with any Indian bread or rice.

Happy Cooking!
Serves 4 to 6
4 medium, boiled, peeled, coarsely broken into bite-sized chunks
Mustard Oil
4 tablespoons
1 and 1/4 inch, peeled and finely crushed
Turmeric Powder
3/4 teaspoon
Cumin Powder
1 teaspoon
Garam Masala Powder
3/4 teaspoon
Black Pepper Powder
1/4 teaspoon
1 and 1/2 cups
Frozen or Fresh Peas
1 and 1/2 cups (8 oz cup), thawed if frozen
1 and 1/2, medium finely chopped
Garlic Clove
6 cloves, peeled and finely crushed
Coriander Powder
4 teaspoons
Red Chili Powder
1 teaspoon or according to taste
Chaat Masala
1 and 1/2 teaspoons
1 and 1/2 teaspoon or according to taste
Step 1
Heat 2 tablespoons of mustard oil (or another oil of your choice) preferably in a non-stick pan. Fry the boiled potatoes (coarsely broken into bite-sized chunks) until golden brown. Set aside for later use.
Step 2
In the same pan, heat 2 more tablespoons of oil. Add the chopped onions and fry until the onions turn soft and brown.
Step 3
Add crushed ginger and garlic and fry for 1 to 2 minutes to cook and combine the aroma of ginger and garlic with onions.
Step 4
Then, add the chopped tomatoes and fry until tomatoes get mushy and mix well with the onion-ginger-garlic mixture.
Step 5
Add turmeric powder, coriander powder, cumin powder, red chili powder, garam masala powder, black pepper powder, chaat masala, and some water to mix the powdered spices with the onion-ginger-garlic-tomato mixture. Mix well and add the peas.

Cook the spices with peas for about 10 to 15 minutes alternating between medium-high and medium heat. In this process, make sure to keep the spices wet and keep stirring to prevent it from sticking to the pan and burning. In about 10 minutes, you will see oil droplets on top of the mixture which indicates that the spices are cooked.
Step 6
Now add the boiled-fried potatoes and salt to the cooked mixture. Mix well and cook for about 2 minutes on a medium-low flame.
Step 7
Finally, add water and bring to boil at medium-high heat. At this point, check the curry for salt and adjust salt if required. Reduce the heat to low and let the curry simmer for about 5 minutes.

Your Aloo Matar dish is ready. Serve with any Indian rice or bread dish.

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