As You Like It Aloo Matar Recipe

Let me take you on a flavorful journey with my go-to comfort dish, Aloo Matar—where the magic of cumin seeds meeting golden onions is just the beginning!

One of my all-time favorite comforting dishes is Aloo Matar, the creamy potato-pea combination. I often start the dish by blooming cumin seeds in oil, followed by finely chopped onions and ginger-garlic paste.

Once this mix is fragrant, I add the star trio of coriander, turmeric, and garam masala. Altogether, these five flavors create the warm base of the dish.

A garnish of fresh cilantro is required before serving. This dish is so nourishing—it’s basically a pea and potato protein-powerhouse.

Aloo Matar hits all the right flavor and texture notes for me and stands ready to be served as part of a hearty, or at least balanced, dinner.

Ingredients

• Potatoes: Rich in carbohydrates, provide energy.
• Green peas: High in protein and fiber, aid digestion.
• Onion: Adds sweetness and depth, contains antioxidants.
• Ginger-garlic paste: Boosts immunity, full of flavor.
• Tomatoes: Adds tanginess, rich in vitamins C and A.
• Cumin seeds: Enhances aroma, aids digestion.
• Turmeric powder: Anti-inflammatory properties, provides color.
• Garam masala: Warm, aromatic blend of spices.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 medium tomatoes, chopped
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 medium potatoes, peeled and diced
• 1 cup green peas
• Salt, to taste
• 1 cup water
• Fresh cilantro leaves, for garnish

How to Make this

1. In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they’re nice and fragrant.

2. To the pan, add the chopped onion and sauté until it’s golden brown.

3. Incorporate the ginger-garlic paste and allow it to cook for 1-2 minutes, until the paste no longer smells raw.

4. Incorporate the diced tomatoes, and simmer until they soften and the oil starts to part ways with the tomato mixture.

5. Prepare the coriander powder, turmeric powder, red chili powder, and salt. Cook them in the same pan with the same heat and time, and you’ll have a fragrant base for your next dish.

6. Toss the diced potatoes in the pan to coat them well with the spice mixture. Let it cook for 5 minutes (stirring now and then), and then on with the next step!

7. Add 1 cup of water to the pan, cover it, and let the contents simmer until the potatoes are slightly tender, about 10 minutes.

8. Mix well with the green peas in the pan. Recover the pan and let it cook for about 8-10 more minutes or until the potatoes and peas attain tenderness.

9. Dust garam masala atop the dish and allow it to finish cooking for 2 more minutes. Let the flavors blend.

10. Before serving, add the finishing touches: some cilantro leaves. Now this dish is really ready and you can enjoy your As You Like It Aloo Matar! It’s hot and good with either rice or bread.

Equipment Needed

1. Large pan with a lid
2. Stirring spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup

FAQ

• Q: Can I use frozen peas instead of fresh peas?A: You can use frozen peas, yes. Just add them to the curry; thawing beforehand is unnecessary.
• Q: Is there an alternative to ginger-garlic paste?If you have no paste, you can use freshly minced ginger and garlic in equal parts. For this dish, you need about 1/2 inch ginger and 2 garlic cloves that have been minced.
• Q: How can I make this dish less spicy?A: Adjust the quantity of red chili powder to make the dish as spicy as you like. You can also just leave it out.
• Q: Can I prepare this recipe in advance?A: Yes, you can prepare Aloo Matar ahead of time and keep it in the refrigerator for up to 2 days. Just reheat it before serving.
• Q: What can I serve with Aloo Matar?This goes nicely with steamed rice, naan, or roti.
• Q: How do I thicken the gravy if it’s too watery?A: Allow it to simmer without a cover for a few extra minutes. This will reduce the excess liquid.

As You Like It Aloo Matar Recipe Substitutions and Variations

Vegetable oil: May be replaced with ghee or olive oil to achieve a distinct flavor profile.
Green peas: If fresh peas are unavailable, use frozen peas, or substitute with edamame for a twist.
Garam masala: If unavailable, a mixture of ground spices such as cumin and allspice can be used as a replacement.
Ginger-garlic paste: Make a substitute with freshly grated ginger and minced garlic in equal parts.
Sweet potatoes: For sweet potatoes, substitute potatoes for a sweeter flavor and lighter dish.

Pro Tips

1. Bloom the Spices Before adding the vegetables, make sure to fully bloom the spices by briefly cooking them in the oil. This enhances their flavors and adds depth to the dish. Consider adding a pinch of asafoetida (hing) along with the cumin seeds for an extra layer of flavor.

2. Tomato Texture Crush the tomatoes slightly with the back of a spoon once they soften to expedite the breakdown process and help the oil separate more quickly, which is a key step for flavor development.

3. Uniform Potato Dice Ensure the potatoes are diced uniformly to allow for even cooking. This prevents some pieces from being undercooked while others are overcooked.

4. Pea Freshness If using fresh peas instead of frozen, you may need to adjust the cooking time slightly to ensure they become tender. Fresh peas might take a bit longer to cook than the frozen variety.

5. Cilantro Stems Use both the leaves and tender stems of the cilantro for garnish. The stems are flavorful and add a nice crunch and aroma to the final dish.