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Aloo Matar

Name: Aloo Matar
Cook time: 1800 s
Total time: 2100 s
Yield: 4
Cuisine: Pakistani
Ingredients: 2 tablespoons Oil olive salad or cooking; 1 Unit Onions raw; 1/2 teaspoon Spices cumin seed; 250 grams Tomatoes crushed canned; 1 teaspoon Salt table; 1/2 teaspoon Spices chili powder; 1/4 teaspoon Spices turmeric ground; 500 grams Potatoes flesh and skin raw; 1 cup Peas green raw; 1/2 cup Coriander (cilantro) leaves raw; 2 Units Peppers chili green canned

35'

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Not included in this recipe

Treenut

Peanuts

Gluten

Fish

Egg

Crustaceans

Dinner

Lunch

Main course

Ingredients

Servings

- 4 Portions +

Oil, olive, salad or cooking

2 tablespoons Oil, olive, salad or cooking

Onions, raw

1 Unit Onions, raw

Spices, cumin seed

1/2 teaspoon Spices, cumin seed

Tomatoes, crushed, canned

250 grams Tomatoes, crushed, canned

Salt, table

1 teaspoon Salt, table

Spices, chili powder

1/2 teaspoon Spices, chili powder

Spices, turmeric, ground

1/4 teaspoon Spices, turmeric, ground

Potatoes, flesh and skin, raw

500 grams Potatoes, flesh and skin, raw

Peas, green, raw

1 cup Peas, green, raw

Coriander (cilantro) leaves, raw

1/2 cup Coriander (cilantro) leaves, raw

Peppers, chili, green, canned

2 Units Peppers, chili, green, canned

Aloo Matar

Nutritional Facts

10%

Daily Value

211

Kcal/serving

Nutri value

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Instructions

4 Steps

35'

Total

Preparation

30'

Cooking

Waiting

Step by step

1 of 4

Step 1

1. Heat oil on medium heat in a medium sized saucepan. Once the oil is hot, add the chopped onions and fry till light golden.
2. Add cumin seeds and cook for about a minute till they splutter and release their aroma.

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2 of 4

10'

Step 2

3. Add the chopped tomatoes. Followed by the spices (red chili powder, turmeric and salt). Cook tomatoes for about 10 minutes till they are jammy and soft. Mash the tomatoes with a wooden spoon every 1 - 2 minutes to help them in breaking down.

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3 of 4

15'

Step 3

4. Add the cubed potatoes and fry for 2-3 minutes in the onion tomato gravy. Then add the peas (fresh or frozen) with 1 cup water. Add peas with 1 cup water. If you prefer a dry style sabzi add only ¼th cup of water.
5. Bring to a boil, and then turn heat to simmer. Cook the potatoes till they are tender and desired level of gravy is reached. This will take about 15 - 20 minutes depending on the type of potato used, and the size of the cubed potatoes.

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4 of 4

Step 4

6. Turn off the heat. Garnish with green chili and coriander, and serve hot with rice, chapati / roti, naan or paratha. My personal preference is to serve with chapati / roti.

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