Aloo matar
Aloo matar (or aloo mutter) is a very popular Punjabi dish so there are many different recipes, despite its simplicity. Basically it’s just potatoes and peas cooked in a spiced, thick tomato sauce. This recipe is super easy, can be made with fresh or tinned tomatoes. I normally make it with leftover boiled potatoes, but you can cook it from scratch. Perfect side dish in an Indian menu; for parties or for those following a vegan, gluten-free, dairy-free or vegetarian diet.
Ingredients
Method
- Scrub and wash the potatoes, then cook them in a pan of lightly salted water. Drain and set aside.
- Peel the ginger and garlic, then grate them. Peel the onion, then thinly slice. Roughly chop the tomatoes.
- When the potatoes are cool, cut them into bite-sized pieces.
- Heat the oil in large frying pan and fry the onion for 5 minutes, then add the potatoes and cook for other 5 minutes. Add the grated ginger and garlic, stir for a minute to coat, then add the turmeric, chilli and cumin. Stir to coat, then add the tomatoes and a glass of water, or the tinned plum tomatoes. Season with salt & pepper, then bring to boil.
- Add the green peas and more water if the sauce is too thick. Cook for 5 minutes under cover.
- Serve with the chopped coriander scattered on top.