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July 29, 2010 56 Comments

Aloo Matar | Potatoes and Green Peas (vegan, gluten-free, healthy)

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A classic Punjabi Dish… Aloo Matar is potatoes and green peas cooked in a tomato gravy.

Anyone else into The Bachelorette as much as I am? Tonight I watched the 20/20 Special on Inside the Bachelor on my DVR. I personally think a lot of this drama is real, and I love it! I can’t wait to see who Ali chooses on Monday. Rumor has it that she picks no one. OMG, I would be so annoyed because both guys are great in my opinion, especially Rrrrrrrrrrrrrroberto (rolling the r)… LOL!

Moving along, for dinner I made a classic Punjabi dish called Aloo Matar, which is essentially potatoes and green peas sauteed with Indian spices in a tomato gravy. There are so many variations of Aloo Matar, however I wanted to create a version that didn’t have too much gravy and I wanted to achieve a yellowish-green color for my dish. How did I do it? I added more turmeric powder, used only one tomato, and topped the dish off with fresh cilantro leaves. This dish goes really well with Roti/Naan. Hope you love it!


How to make Aloo Matar step by step?

Start by chopping the garlic, ginger, and onions.

Heat a pot on medium heat, once hot, add avocado oil, then add the cumin seeds.

Once they start sizzling, add the asafoetida and turmeric powder. Cook for about 5 seconds.

Now add the ginger and garlic. Saute for 15 seconds or so.

Add the onions and salt. Saute for about 8-10 minutes. Keep checking to make sure the onions don’t burn.

In the meantime, chop the tomato.

After 8-10 minutes, this is how the onions should look.

Add the tomato, red chili powder, coriander powder, and salt. Combine.

Lower the heat to dial #3, cover and simmer for 10 minutes.

In the meantime, peel and cube the potatoes.

After 10 minutes, onion and tomato should form a paste-like consistency.

Add the potatoes and salt. Stir.

Add 1 cup of frozen green peas. Stir.

Add 1 cup of water.

Cover and Cook

Stir. Cover with a lid and allow this to simmer for 25 minutes on dial #3. Keep checking in between.

In the meantime, chop the cilantro.

This is what you should have after 25 minutes. Check the potato and make sure it is soft and edible. Add garam masala and turn off the stove. Adjust salt.

Add cilantro.

Combine. And there is that yellowish-green color I wanted. Wait at least 15 minutes before serving, this will allow all the flavors to combine.

Pin Recipe Print Recipe

Aloo Matar | Potatoes and Green Peas (vegan, gluten-free, healthy)

5 from 2 votes
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Cuisine Indian
Servings: 3 -4 servings
Calories:
Author: Nisha @ honeywhatscooking

Ingredients

  • Olive Oil - 1 1/2 tbsp
  • Cumin Seeds - 1 tsp
  • Asafoetida hing - just a pinch
  • Turmeric Powder - 1 tsp
  • Garlic - 2 cloves chopped
  • Ginger - 1 inch piece chopped
  • Onion - 1 medium chopped
  • Plum Tomato - 1 chopped
  • Red Chili Powder - 1/2 tsp
  • Coriander Powder - 2 tsp
  • Potatoes - 2 medium bite size cubes
  • Frozen Green Peas - 1 cup
  • Water - 1.5 to 2 cups depends on how much gravy you want
  • Garam Masala - 1/2 tsp
  • Fresh Cilantro - 1 bunch chopped
  • Salt to taste

Instructions

  • Start by chopping the garlic, ginger, and onions.
  • Heat a pot on medium heat, once hot, add Olive Oil, add the cumin seeds.
  • Once they start sizzling, add the asafoetida and turmeric powder. Cook for about 5 seconds.
  • Now add the ginger and garlic. Saute for 15 seconds or so.
  • Add the onions and salt. Saute for about 8-10 minutes. Keep checking to make sure the onions don't burn.
  • In the meantime, chop the tomato.
  • After 8-10 minutes, this is how the onions should look.
  • Add the tomato, red chili powder, coriander powder, and salt. Combine.
  • Lower the heat to dial #3, cover and simmer for 10 minutes.
  • In the meantime, peel and cube the potatoes.
  • After 10 minutes, this is how the onion and tomato should look, should form a paste-like consistency.
  • Add the potatoes and salt. Combine.
  • Add 1 cup of frozen green peas. Combine.
  • Add 1 cup of water.
  • Stir. Cover with a lid and allow this to simmer for 25 minutes on dial #3. Keep checking in between.
  • In the meantime, chop the cilantro.
  • This is what you should have after 25 minutes. Check the potato and make sure it is soft and edible. Add garam masala and turn off the stove. Adjust salt.
  • Add cilantro.
  • Combine. And there is that yellowish-green color I wanted. Wait at least 15 minutes before serving, this will allow all the flavors to combine.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

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Filed Under: Dairy-Free, Gluten-Free, Healthy-ish Meals, Indian, Indian, Recipes, Vegan, Vegetarian, Vegetarian Tagged With: Recipes

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Reader Interactions

Comments

  1. Kathy says

    July 29, 2010 at 1:19 pm

    wow this recipe is awesome!! I really hope your will submit it to http://www.findingvegan.com ~Kathy

    Reply
  2. Jack Welsh says

    July 30, 2010 at 2:38 am

    Good description !!!
    From where do you buy the spices ?
    i go in for The Big Indian Store.

    http://spicesonline.info

    Hope that helps your readers and maybe you too….

    Reply
  3. Jennifer says

    October 14, 2010 at 5:48 pm

    I am putting on a Healthy Cooking and Nutrition Class in my very small community of 1,000 people and for our last class wanted to try some ethnic foods to try to break down some barriers when it comes to non-American cuisine and also show them that just because they are eating healthy doesn't mean they can't eat out (or eat in if they want to now that they'll have this recipe!). Thanks for this easy and delicious recipe!

    Reply
  4. honeywhatscooking says

    October 15, 2010 at 5:20 am

    @Jennifer – that's awesome. 1000 people is not a small community, that's impressive. Glad you like this recipe. Let me know how it goes.

    Reply
  5. Mehnaz Kapadia says

    November 7, 2010 at 4:00 pm

    Hello! Lovely dish.. i was goin thru for sum dish for brkfast wid roti and i got d perefct one! Thanx 🙂

    Reply
  6. honeywhatscooking says

    November 11, 2010 at 5:48 am

    @Mehnaz – Glad you enjoyed it! Hope you try other great recipes.

    Reply
  7. aman says

    November 23, 2010 at 9:13 am

    hey great recipe …was really easy tofollow …thank u

    Reply
  8. tabari says

    December 11, 2010 at 1:18 am

    Hi! I made this for dinner tonight (with tandoor-style grilled chicken and store-bought naan) and it was FABULOUS. I doubled the tomato and the peas but otherwise kept everything the same, it was so so tasty and much better than the store-bought variety I've had before, and not at all hard to make.

    Reply
  9. honeywhatscooking says

    December 12, 2010 at 3:55 am

    @tabari – thank you for the compliment. I'm glad this worked for you. I would never have thought of combining chicken and peas – but sounds yummy!

    Reply
  10. Anonymous says

    February 11, 2011 at 5:36 pm

    Want to make this tonight what would you recommend besides nan to accompany this dish, my husband needs to eat more than potatoes and bread. Thank you.

    Reply
  11. honeywhatscooking says

    February 14, 2011 at 6:20 am

    @Anonymous – sorry I was away and didn't see your message in time. I'm not quite sure what you are asking. How about some spinach or lentils to go with this. Lentils do contain carbs, however they do contain a decent amount of protein. Or something with eggs? Please click on labels under "Search by ingredient" to find a recipe.

    Reply
  12. honeywhatscooking says

    March 17, 2011 at 4:07 am

    @emogerl – Hi, I'm sorry I cannot give you the calories and fat amount because I don't calculate the amounts for the "cooking" recipes. I only calculate the fat/calories for the "dessert" recipes. Sorry!

    However, for each serving estimate about 200-300 calories and I'm guessing it will make about 4 servings.

    Reply
  13. emogerl says

    March 17, 2011 at 2:38 am

    Could you please tell me what's the nutrional content for this dish?
    Thank you. 🙂

    Reply
  14. Anonymous says

    March 22, 2011 at 12:46 am

    Tried your recipe tonight! It was delicious : ) Thank you for posting it!

    Reply
  15. Kristy says

    March 24, 2011 at 5:12 am

    Love how you've done the step-by-step. Am going to try this out on Saturday 🙂 Will definitely be back! – Kristy, Malaysia

    Reply
  16. honeywhatscooking says

    March 24, 2011 at 7:07 am

    Thanks guys! @Kristy, definitely let me know. 🙂

    Reply
  17. Nabeel says

    April 17, 2011 at 12:27 pm

    I am gonna attempt to make this – hope it turns out well… Btw, what is Cilantro in Urdu/Hindi?
    http://twitter.com/#!/nubeals/status/59593483689799680

    Reply
  18. honeywhatscooking says

    April 17, 2011 at 3:31 pm

    @Nabeel – cilantro is 'dhaniya' in Hindi.

    Reply
  19. Anonymous says

    October 5, 2011 at 4:05 pm

    hey great recipe helpd me win my boyfriend,s heart….

    Reply
  20. honeywhatscooking says

    October 5, 2011 at 4:17 pm

    @Anonymous – I'm always happy to help when it comes to heart matters. 🙂 I wonder what recipe will get you a proposal. lol.

    Reply
  21. Shreesudha says

    December 12, 2011 at 7:38 am

    Thank u for a simple yet delicious dish. I tried it for dinner and it came very well. Keep posting punjabi dishes. I love them a lot.

    Reply
  22. honeywhatscooking says

    December 13, 2011 at 5:02 am

    @Shreesudha – glad you enjoyed it. Will work on some more Punjabi recipes. 🙂

    Reply
  23. Anonymous says

    December 29, 2011 at 9:30 am

    you have a major error in your recipe by adding the tomatoes beforehand i had to spend more the 25 minutes boiling the potatoes!

    Reply
  24. honeywhatscooking says

    December 29, 2011 at 1:52 pm

    @Anonymous – sorry that you spent more than 25 minutes boiling the potatoes. I suppose this depends on pot/stove maybe? Did you add the water and cover with a lid? How many minutes did it take you? This wasn't an error though, it did take 25 minutes and based on the feedback of this recipe, I'm sure it did for others, 5 minutes more or less. please let me know.

    Reply
  25. Ms Ivory, hello! says

    April 15, 2012 at 2:28 pm

    Do you boil the potatoes ahead of time or will it boil while cooking?

    Reply
  26. honeywhatscooking says

    April 15, 2012 at 2:32 pm

    @ms ivory – boil it while cooking.

    Reply
  27. hookedontaste says

    May 30, 2012 at 1:11 pm

    Can I use ground cumin powder instead of cumin seeds? If so, how much do I use?

    Reply
  28. honeywhatscooking says

    May 30, 2012 at 2:11 pm

    @hookedontaste – yes you may. Start with 1/2 tsp and see how you like the flavor. You can add another 1/2 tsp, but that's it. Do this in Step #8 when you add the red chili powder and coriander powder. Let me know how it goes.

    Reply
  29. hookedontaste says

    May 31, 2012 at 1:14 am

    I used the ground cumin powder and it came out great. Thanks for the great recpie.

    Reply
  30. honeywhatscooking says

    May 31, 2012 at 3:51 am

    @hookedontaste – Glad that worked out for you. 🙂

    Reply
  31. uzma says

    June 16, 2012 at 4:11 pm

    I am soooooooooooo happy to find and make the most awaited "Aloo Mutter Receipe" which was the exact receipe I was looking for….Although my cooking skills are good enough but this was too good!!! Simple and yummy!!!

    Reply
  32. honeywhatscooking says

    June 16, 2012 at 6:18 pm

    @uzma – thank you for the feedback.. I'm glad you enjoyed it. 🙂

    Reply
  33. Anonymous says

    June 20, 2012 at 1:52 am

    my only negative feedback while cooking it was that I ended up adding salt twice by mistake because you say to add it when cooking the onions, then with the tomatoes, and then again with the potatoes! Luckily I realized by the second time that I had already added too much salt, but maybe there's a way to clarify so that people don't get confused. Waiting for it to cook so that we can enjoy it. Smells great and great photos to accompany instructions on how long to cook.

    Reply
  34. honeywhatscooking says

    June 20, 2012 at 3:59 am

    @Anonymous – sorry about that. The key is to season every main ingredient, so when I mentioned add salt, what I mean is season it enough for just that particular ingredient. If you season with salt at the end of a dish, it won't be well seasoned. This is something I learned by watching The Food Network. Sorry your dish turned out so salty, adding water will probably correct that.

    Reply
  35. Anonymous says

    July 3, 2012 at 4:07 am

    Where I live there are these food carts and my favorite one is the Indian cart. Punjabi Aloo is what I always order and I love it. So when I came upon this site I had to try to make it. It's not bad. I think next time I will adjust a couple of things to taste to my preference. More garlic, more cilantro, no peas. But it's fantastic! Thank you for sharing!! 🙂

    Nikki

    Reply
  36. Anonymous says

    July 17, 2012 at 12:51 pm

    My wife followed this recipe and it turned out great! Thank you! Brock.

    Reply
  37. Anonymous says

    July 17, 2012 at 12:56 pm

    I m gonna try making a puree of onion and tomato,hope it helps. Fingers crossed

    Reply
  38. honeywhatscooking says

    July 17, 2012 at 4:49 pm

    @Brock – thanks for the feedback, so glad it worked out for you.

    @Anonymous – sure, you can puree the onion and tomato, however make sure you cook it until all the water evaporates so you are left with a paste, then go ahead and add water as in step #14, or not. 🙂

    Reply
  39. Anonymous says

    January 9, 2013 at 4:12 pm

    Thanks for the recipe, i cooked it for my wife and daughter, they liked it.

    Reply
  40. Anonymous says

    January 25, 2013 at 3:23 pm

    Wow… Looks awesome.. I am definitely gonna try this on Sunday…. Do you have a dry version of aloo matar as this recipe seems to be gravier…. Neel.

    Reply
  41. honeywhatscooking says

    January 25, 2013 at 11:30 pm

    @Neel – 2 things. If you want a dryer version, don't use water. Also, use a flat cooking pan so the potatoes cook more evenly if you are skipping water. If you want a little bit of gravy, add like a 1/4 cup of water for moistness, but it is really up to you.

    Hope that helps.

    Reply
  42. sapna says

    January 26, 2013 at 9:52 am

    Thanks for the wonderful recipe.Had it with rotis and the only thing i did different from what you had mentioned was that i did all the frying etc in the pressure cooker and it was still awesome.

    Reply
  43. honeywhatscooking says

    January 28, 2013 at 4:10 am

    @Sapna – that's great you made this in a pressure cooker.. it's fast and probably requires even less oil. 🙂

    Reply
  44. Debdeep's SOA blog says

    March 31, 2013 at 10:08 pm

    awesome description…i just finished the cooking and my collegues said it was delicious. thankx

    Reply
  45. honeywhatscooking says

    April 1, 2013 at 2:28 am

    @Debdeep – I'm so glad this came out good and your colleagues enjoyed it. You're welcome.

    Reply
  46. kalpesh kashyap says

    July 7, 2013 at 7:44 am

    Hi – You have added salt two times. Please let me know how much of salt are you adding each time.

    Reply
    • honeywhatscooking says

      July 9, 2013 at 11:04 pm

      Hi Kalpesh – the key is to season each ingredient, hence why I added salt a couple times. I always add salt to taste, so just season the onions, and then season the tomatoes. At the end check for seasonings. If you season the dish at the end, it will taste salty and lack flavor, hence why it is important to season as you go along. Hope that helps!

      Reply
  47. Anonymous says

    July 18, 2013 at 10:45 pm

    Just made this for dinner with parathas. My hubby loved it!! Thanks for sharing!

    Reply
    • honeywhatscooking says

      August 25, 2013 at 3:42 am

      You're welcome. Glad he enjoyed it.

      Reply
  48. Scott Veg says

    August 30, 2013 at 2:09 pm

    I love this dish! You're right. There are so many different variations on this. Yours looks like a classic Indian buffet. Can't wait to try

    Reply
    • honeywhatscooking says

      September 2, 2013 at 3:46 am

      Thanks Scott.. yes, mine is the classic version. Hope you like it.

      Reply
  49. Anonymous says

    September 26, 2013 at 11:59 pm

    you are a life saver 🙂

    Reply
    • honeywhatscooking says

      September 30, 2013 at 7:35 pm

      Haha.. you're welcome!

      Reply
  50. Anonymous says

    October 31, 2013 at 7:29 pm

    Hi Honey, please tell me I don't have Asafoetida what else can be use instead of it.

    Reply
  51. Ravi says

    January 25, 2014 at 4:26 am

    Thanks. I followed ur recipe to the T and earned some valuable brownie points from my wifey.

    Reply
  52. Anonymous says

    March 17, 2015 at 8:54 am

    Great

    Reply

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