philosokitchen

an italian cook around the world

  • Home
  • recipes
    • My Authentic Italian Recipes
    • appetizers
    • pasta rice & Co.
    • entrées
    • sides
    • desserts
    • Soups
    • salads
    • sauces & jarred goods
    • slow cooked
    • FASTER THAN 45 MIN
    • vegetarian
    • vegan
    • gluten free
    • paleo
  • travelogs
    • foodie travels
    • chronicles of italian cooks
  • MERCHANDISING
  • food story
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
  • Shop
You are here: Home / Gluten Free / ALOO MATAR RECIPE: potatoes and peas Punjabi curry – all you need to know!

ALOO MATAR RECIPE: potatoes and peas Punjabi curry – all you need to know!

01/24/2019 by Filippo Trapella 2 Comments

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!

ALOO MATAR RECIPE: peas and potatoes Punjabi curry - all you need to know!

If you like this recipe, please click here, leave a comment and vote 5 stars!
This simple action helps the growth of this blog and make me very happy 🙂

CLICK HERE TO GO DIRECTLY TO THE RECIPE

ALOO MATAR RECIPE: peas and potatoes Punjabi curry - all you need to know!

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.

ALOO MATAR RECIPE: peas and potatoes Punjabi curry - all you need to know!

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 RECIPE: peas and potatoes Punjabi curry - all you need to know!

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.

ALOO MATAR RECIPE: peas and potatoes Punjabi curry - all you need to know!

CARCIOFI ALLA ROMANA RECIPE

5.0 from 1 reviews
ALOO MATAR RECIPE: potatoes and peas Punjabi curry - all you need to know!
 
Print
Prep time
40 mins
Total time
40 mins
 
Author: Filippo Trapella - philosokitchen.com
Recipe type: Curry
Cuisine: Indian
Serves: 4
Ingredients
  • 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
  • 1/2 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
Instructions
  1. First, cut the tomatoes into quarters, and blend them with a mixer until consistent. Then, peel and chop the potatoes.
  2. 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.
  3. Then, add the chili pepper powder, the Garam masala, the coriander seeds powder, and the potatoes. Stir well and cook 5 minutes more.
  4. 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.
  5. Finally, salt to taste, add the peas and keep cooking 5 minutes more.
  6. Garnish with coarsely minced coriander leaves, and serve hot.
3.5.3251

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make me very happy 🙂

TAKE A LOOK AT THIS!

INDIAN RED LENTILS DAL (masoor dal)
INDIAN RED LENTILS DAL (masoor dal)

ALOO MATAR RECIPE: peas and potatoes Punjabi curry - all you need to know!

Filed Under: Appetizers, Faster Than 45 Mins, Gluten Free, Paleo, Recipes, Sides, Vegan, Vegetarian Tagged With: aloo matar, aloo mutter, apppetizer, curry, easy, fast, gluten free, Indian, peas, potatoes, Punjabi, quick, side, spices, spicy, tomato, vegan, vegetarian

« CARCIOFI ALLA ROMANA: ROMAN ARTICHOKES RECIPE & HISTORY
PASTA FAZOOL (PASTA E FASUL) NEAPOLITAN RECIPE & HISTORY »

Comments

  1. Harshad says

    03/06/2019 at 2:51 pm

    Lovely recipe, Filippo!

    We make this Aloo Matar curry quite often for lunch and dinner meals. It also tastes great with hot Rotis and Fulkas.

    Reply
    • Filippo Trapella says

      03/06/2019 at 4:35 pm

      Thank you Harshad!

      Happy cooking 🙂

      F.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.



























Newsletter

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress