Aloo Mattar

  
This is a classic Punjabi recipe and my granddad’s favourite dish. It’s very easy to make and I’d definitely call this comfort food. 

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INGREDIENTS:

1 large onion, chopped

2 tomatoes, chopped 

1 table spoon tomato purée 

1 teaspoon crushed ginger 

1 teaspoon crushed garlic 

Chopped coriander to taste 

Salt to taste 

Red chilli powder to taste 

1/2 teaspoon turmeric 

1 teaspoon garam masala 

2 teaspoons jeera

4 large potatoes, cubed

1 cup sweet garden peas, shelled 

1 pinch kasuri (dry) methi, optional

METHOD:

In a non-stick pan use 1 teaspoon of oil. When hot add jeera. When jeera sizzles, add onions and lightly brown them. Add tomatoes, purée, ginger, garlic and cook for about five minutes. Add a little bit of water if you think it’s too thick. 

Add your masalas, followed by the methi (if using), coriander, potatoes & peas. Add a little water and cook until potatoes are done and the water from the masala has dried up. 

Serve hot garnished with chopped coriander. 

*Goes well with yellow or green daal with garam roti! 

* Some people even add carrots to this sabzi. You can cut 2 small carrots into cubes and add with the potatoes and peas. 

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9 thoughts on “Aloo Mattar”

  1. This looks so yummy – and I would love to try and make it! But I’m scandinavian and I do not know what Methi or Jeera is? Is there other names for it or maybe substitutes that will work?
    Your blog looks very nice!

    malenesrecipes.wordpress.com

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    1. Hi! Jeera is cumin and methi is fenugreek. Both can be optional if not available. You can try and source cumin powder as an alternative; use 1 teaspoon. 🙂
      Let me know how it turns out.

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      1. Yes, completely raw hence the water to stop the masala from going really brown and burning. Also that’s the reason why they’re cut into smallish cubes. For a quick and easy way to make this dish, you could parboil the potatoes. That way they’ll cook faster.

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