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Potato and Green Pea Curry (Aloo Matar)
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This classic curry balances the sweetness of tomatoes and green peas with pungent aromatics and warm spices, all tempered by the mild flavor and starchiness of potatoes. The peas in aloo matar usually are drab army green from the acidity of the tomatoes; we add them at the end so they retain their bright color. Serve with cooling plain whole-milk yogurt, if desired.
4
Servings
Tip
Don't forget to thaw the peas before use. They are added off heat, when cooking is complete, so if they are still frozen, they will cool the curry. Also, don't be shy about stirring the potatoes as they cook uncovered; stirring helps release potato starch that thickens the curry.
1 hour
¼ cup coconut oil
1 tablespoon cumin seeds
1 medium red onion, finely chopped
1 tablespoon finely grated fresh ginger
4 medium garlic cloves, finely grated
1 tablespoon sweet paprika
¼ teaspoon cayenne pepper
1 tablespoon ground turmeric
1 tablespoon garam masala
1 teaspoon packed brown sugar
14½ ounce can diced tomatoes
2½ pounds russet potatoes, peeled and cut into 1-inch chunks
Kosher salt and ground black pepper
1½ cups frozen peas, thawed
¼ cup finely chopped fresh cilantro
Ingredients
-
¼
cup coconut oil
-
1
tablespoon cumin seeds
-
1
medium red onion, finely chopped
-
1
tablespoon finely grated fresh ginger
-
4
medium garlic cloves, finely grated
-
1
tablespoon sweet paprika
-
¼
teaspoon cayenne pepper
-
1
tablespoon ground turmeric
-
1
tablespoon garam masala
-
1
teaspoon packed brown sugar
-
14½
ounce can diced tomatoes
-
2½
pounds russet potatoes, peeled and cut into 1-inch chunks
-
Kosher salt and ground black pepper
-
1½
cups frozen peas, thawed
-
¼
cup finely chopped fresh cilantro
Directions
-
01In a large Dutch oven over medium, heat the oil until shimmering. Add the cumin seeds and cook, stirring, until fragrant, 30 to 45 seconds. Stir in the onion, cover and cook, stirring occasionally, until begins to brown, 3 to 5 minutes.
-
02Add the ginger and garlic, then cook, stirring, until fragrant, about 30 seconds. Stir in the paprika, cayenne, turmeric and garam masala, then cook until fragrant, about 30 seconds. Add the sugar, tomatoes with their juice and 2 cups water, then bring to a simmer, stirring occasionally. Stir in the potatoes and ¾ teaspoons salt. Return to a simmer, then cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into a potato meets just a little resistance, about 20 minutes.
-
03Uncover and continue to cook, stirring often, until the potatoes are completely tender and the sauce clings lightly, another 5 to 7 minutes. Remove from the heat, stir in the peas and let stand, uncovered, until heated through, about 5 minutes. Stir in the cilantro, then taste and season with salt and pepper.
Reviews
I live near a lot of Indian/Pakistani markets, at which Kashmiri Chili powder is common (and quite cheap compared to good Hungarian paprika). This was delicious. At the end, I felt it needed just a splash of white vinegar (1 tsp) and I sprinkled the potatoes with black onion seeds. A keeper!
I've made this with Ro-tel tomatoes instead of plain canned tomatoes - Ro-tel are a staple in my pantry and they add another touch of spice. Also, while russets are ideal, you can make this with whatever potatoes you have on hand; I've made it with smaller and waxier CSA potatoes and they work too!
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Your First Issue
Kashmiri Chili powder is easily available in any Indian grocery or Amazon.com. I notice that most American cooks have a heavy hand with turmeric. For this recipe, half a teaspoon should suffice. Yes, your aloo mattar won't be a bright yellow but you will notice a difference in taste. Turmeric leaves a slight bitterness and after taste when used with a heavy hand. Turmeric is also a blood thinner/anticoagulant and moderation with the spice is key. Try a 1/4 teaspoon of amchur (dry mango powder) when you add the dry spices and lower the quantities of tomatoes - a different kind of tanginess.