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Aloo Matar (Indian Potatoes and Peas)

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There are many, many different ways to prepare Aloo Matar, Indian spiced potatoes and peas. Some recipes use a coconut base, and others simmer the potatoes in a tomato sauce. This basic recipe uses a few simple spices for a flavorful and tangy Indian food dish that is both vegetarian and vegan. Serve with rice, if desired.

See also: More vegetarian Indian recipes

Ingredients:

  • 3 tbsp vegetable oil
  • 2 onions, diced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, minced or grated
  • 1 bay leaf
  • 4 potatoes, chopped
  • 1 1/2 cups peas
  • 2 tbsp water
  • 1 1/2 tsp garam masala
  • 1 tsp paprika
  • 2 tbsp chopped fresh cilantro
  • salt and pepper to taste

Preparation:

In a large skillet over medium high heat, sautee the onion, garlic and ginger for 3 to 5 minutes, or until onions are soft.

Add the bay leaf, potatoes and peas and stir to combine. Add the water. Cover and allow to cook at least ten minutes, or until potatoes are almost softened.

Add the garam masala and paprika. Cover and cook another 8 to 10 minutes.

Remove from heat. Stir in the cilantro and add salt and pepper to taste. Serve with rice if desired.

More Vegetarian and Vegan Indian Recipes:
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Vegan Palak "Paneer" (Indian Spinach and Tofu)
Mixed Vegetables, Indian Style
Vegan Aloo Gobi (Potatoes and Cauliflower)
Crock Pot Vegetable Curry
Vegetarian Palak Paneer with Ricotta Cheese
Chana Masala (Spicy Chickpeas)with Spinach
Cauliflower Curry Recipe
Raw Curried Cabbage Recipe
Coconut Curried Vegetables
Tomato Marinara Curry Recipe
Coconut and Tofu Curry Recipe
Curried Chickpea Salad
Chai Tea Recipe
Vegan Mango Lassi Recipe
Turmeric Tea Recipe
More vegetarian Indian food recipes

User Reviews

 2 out of 5
Good ""base"" but missing some essentials, Guest Maji

I started this dish according to the recipe and was somewhat skeptical about there being no tomato in it and very little water. Aloo Matar usually has a fairly decent amount of sauce, and usually a tomato type base- I ultimately ended up adding 1/2 cup of tomato puree and 1/2 cup of water. I also omitted the paprika and used turmeric instead. I used an additional 1/2 tsp of garam masala and pumped it up with a dash of chili powder and a smidge of garlic chili paste. It really ramped the dish up and gave it some serious flavor.

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