Aloo Matar (also called Aloo Mutter) is a tasty Punjabi curry made with peas, potatoes, tomato sauce and plenty of spices! I love particularly this healthy and traditionally vegan dish, and usually, I like to serve it as an appetizer paired with boiled rice and naan bread, or as a side dish along with spicy meats: delicious!
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ALOO MATAR AND THE PUNJABI CUISINE
Aloo Matar is one of the several vegan recipes of the Punjabi cuisine: indeed, this cuisine is rich in grains, legumes, potatoes, and other vegetables.
Besides the vegan diet, the most popular style of cooking in this region is the Tandoori: a high-temperature technique that involves a specific oven named Tandoor.
The Punjabi cuisine also offers copious chicken and lamb recipes, often slow-cooked or roasted.
Many recipes require butter, clarified or not. The sunflower oil is also pretty common to season the dishes.
TIPS AND SUGGESTIONS
PEAS - if available, consider using fresh peas. In this case, pre-boil the peas a couple of minutes then cool them down with icing water to preserve the brightness. Finally, store in the fridge until ready to use. Otherwise, use frozen peas.
POTATOES - Traditionally, the potatoes are pre-boiled then broken in pieces by hand, and added into the sauce. Recently a new generation of chefs prefers to cook the potatoes directly into the sauce: personally, I prefer this last technique.
SPICES - the amount of spices I indicated is close to the tradition, but the taste could be too strong for some people: feel free to modify the blend of spices following your preferences.
ALOO MATAR SERVING
Aloo Matar is often paired with boiled rice and naan. It is also a perfect side dish for Tandoori Chicken and other braised or roasted meats.
In case, store Aloo Matar into the fridge up to 3 days, and reheat slowly under low flame until hot.
CARCIOFI ALLA ROMANA RECIPE
- 2 lb (900 g) potatoes
- 2 cups (300 g) peas
- 6 vine tomatoes
- 1 big yellow onion
- 3 cloves garlic
- 2 green chili peppers
- 3 tbsp sunflowers oil
- ½ tbsp fenugreek
- 2 pinches asafoetida
- 1 tsp chili pepper powder
- 2 tsp Garam masala
- 2 tsp cumin seeds
- 1 tsp coriander seeds powder
- 2 tsp turmeric powder
- 1 tbsp coriander leaves, minced
- to taste table salt
- First, cut the tomatoes into quarters, and blend them with a mixer until consistent. Then, peel and chop the potatoes.
- Now, peel and mince the garlic, the onion, and the green peppers, and pour them into a saucepan along with a splash of sunflowers oil, the cumin seeds, and the asafoetida. Sauté the vegetables until soft and translucent.
- Then, add the chili pepper powder, the Garam masala, the coriander seeds powder, and the potatoes. Stir well and cook 5 minutes more.
- At this point, add the blended tomatoes, the fenugreek, the turmeric powder and 1 cup of hot water, and cook covered until the potatoes are almost done. If necessary, add more hot water.
- Finally, salt to taste, add the peas and keep cooking 5 minutes more.
- Garnish with coarsely minced coriander leaves, and serve hot.
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