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Potato and Green Pea Curry (Aloo Matar)
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
Ingredients
-
¼
cup coconut oil
-
1
tablespoon cumin seeds
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.
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May 21, 2023
Sounds delicious, but let's talk cooking odors
Christopher, I love Indian food and Indian inspired food. Please remember to warn people that if they do not have a stove hood exhaust fan their entire house will end up smelling like spices. I don't have a stove hood fan so alas, I cannot make this dish, but if I did have a stove hood exhaust fan, I would be making Indian bloomed spice dishes all day long!
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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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.