Aloo Mattar - Homestyle Potato and Pea Curry

Aloo Mattar is a popular Indian restaurant favorite, and equally common as a home-cooked meal. It is a simple-yet-delicious preparation of potatoes (aloo) and peas (mattar), cooked together in Indian aromatics and spices.

In most Indian homes, this wholesome vegetarian treat is made as a home-style curry using the basic onion-tomato curry technique. At times though, Aloo Matter can appear in a dry almost-stir-fried-looking version. With Indian curries, the rule of thumb is that if you are serving the curry with rice, the consistency is much thinner so the rice can soak up the juices. On the other hand, if you plan to serve a curry with Indian bread like Naan, Paratha, or Chapati, go for a dry preparation which is simpler to pick up with Indian bread. Keep in mind that, for most natives of India, the best eating utensils are one’s fingers!

A Home-style Peas and Potato Curry: Aloo Muttar

Curried or stir-fried, both styles of Aloo Muttar are equally comforting and best served accompanied by Basmati rice or fresh Indian bread, and a side of steaming hot Daal (Indian lentils.) Personally, there’s something comforting about holding a bowl of thick soupy Aloo Mattar poured over rice.

My recipe is super simple to make, and the result is a mildly-spiced, finger-licking home-style curry, which is healthy and wholesome, and sure to become your new family favorite.

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Aloo Mattar - Homestyle Potato and Pea Curry

Yield: 4

Wholesome vegetarian home-style curry made with potatoes and peas. Feel free to add a few other veggies to this curry if you like!

Ingredients

• 1 tbsp cooking oil
• 1 bay leaf
• 1 black cardamom or cinnamon stick
• 1 teaspoon cumin seeds
• 1 cup onion finely chopped or ground to a paste
• 2 teaspoons ginger garlic paste or 1 teaspoon each of grated ginger and garlic
• 1/2 teaspoon ground red chili
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1 teaspoon kasoori methi (dried fenugreek leaves), optional
• 1 1/4 teaspoon salt
• 1 1/2 lb potatoes, peeled and cut into large pieces
• 1 1/2 cups tomato sauce or puree, or 3 cups chopped fresh tomatoes (best to puree them)
• 1 cup peas fresh or frozen
• 1 tbsp cream or ghee/butter, optional, but gives great flavors
• 1/4 teaspoon Garam Masala
• Lemon juice, as per taste
• Chopped cilantro for garnish

Instructions

1. Heat oil in a pan. Toss in the bay leaf, black cardamom, and cumin seeds.
2. Add the onions and ginger garlic paste; cook till the onions get nicely browned, about 3-5 minutes on a medium flame.
3. Now add the ground spices (except Garam Masala), kasoori methi, and salt. Stir for a minute or two.
4. Mix in the tomatoes, potatoes, and 2 cups of water. Cover and let the potatoes cook on medium heat at a rolling boil, stirring occasionally. They should be fully cooked through (fork tender). This takes about 15-20 minutes based on the variety of potatoes being used. You can speed this up by cooking with a pressure cooker or instant pot.
5. Once the curry is almost done, add the peas. Cook for 5-7 minutes or as needed.
6. Add cream or ghee/butter, if using. Sprinkle Garam Masala, lemon juice, and cilantro over the Aloo Mattar curry. Stir well and cook for another 2-3 minutes.
7. Serve hot with a dash of lemon accompanied by white or brown Basmati rice or Indian bread like Naan or paratha.

Notes

Potatoes of different variety cook differently. If you notice that they take too long or don't cook well, you have two options:

1. One of the steps you can take is to par-boil and add the potatoes to the curry.
2. Sometimes potatoes cook better if they are added before the tomatoes. So cook the potatoes completely and then add the tomatoes.

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