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Aloo Matar
Potato-Pea Curry from the Pantry
🌱 Beginner🍛 Main Course🌿 Vegan🕑 35 min
Potatoes and peas in a tomato-onion sauce. Both are always on hand, both are cheap, and the result tastes like far more effort than it actually takes.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep10 min
Cook time25 min
Total35 min
Serves4 servings
Allergens: None of the 14 EU-declarable allergens, as this recipe is written.
Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 12✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Heat the oil, add the cumin, then fry the onions for 8 minutes until golden brown.
- Fry the ginger-garlic paste for 1 minute.
- Add the tomatoes and ground spices, and cook down for 8 minutes, until the oil separates out.
- Add the potatoes, 400 ml hot water, and salt. Simmer covered for 12 minutes.
- Add the peas and cook uncovered for another 5 minutes, until the potatoes are soft and the sauce is thick.
- Fold in the Garam Masala and coriander.
Tips
- The peas go in late. Cooked for twelve minutes they'd turn grey.
- Pressing a few potato cubes against the side of the pot thickens the sauce without flour.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
