Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Punjab · Lunch

Aloo Matar

Potatoes and fresh green peas in a spiced tomato-onion gravy — a comforting winter Punjab curry eaten with roti or puri, showcasing the season's finest green peas.

🧺 Ingredients

• 300g potatoes, cubed
• 200g fresh green peas (or frozen)
• 2 medium onions (150g), finely chopped
• 2 tomatoes (200g), pureed
• 1 tbsp ginger-garlic paste
• 3 tbsp oil
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp red chilli powder
• ½ tsp garam masala
• Salt to taste
• Fresh coriander
• Add peas only in the last 4 min — they overcook quickly and turn grey.
• For restaurant style: add 1 tbsp cream at the end.
• Mash 3–4 potato pieces against pot side to naturally thicken gravy.

👩‍🍳 How to make Aloo Matar

1. Heat oil on HIGH.
2. Add cumin — splutter.
3. Add onions — fry HIGH 6 min until golden.
4. Add ginger-garlic paste — fry 2 min.
5. Add tomato puree.
6. Cook MEDIUM-HIGH 5–6 min until thick and oil separates.
7. Add turmeric, coriander powder, chilli powder — stir 1 min.
8. Add potato cubes — stir to coat.
9. Add 200ml water.
10. Cover, cook MEDIUM 10 min until potatoes are 80% done.
11. Add peas — cook 4 more min.
12. Peas should be bright green and just tender.
13. Add garam masala, coriander.
14. Adjust salt and consistency.

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