Ingredientes para Aloo Matar
- 2 medium potatoes, peeled and cubed (1-inch cubes)
- 1 cup frozen peas
- 1 - 2 green chilies, finely chopped (or to taste)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 (14 1/2 ounce) can crushed tomatoes
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (or to taste)
- 1 tablespoon ground coriander
- salt & pepper (to taste)
- fresh cilantro, for garnish (optional)
- 1/2 cup plain yogurt (optional, for creamier dish)
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Cómo preparar Aloo Matar
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
- Add 1 teaspoon cumin seeds and 2 bay leaves. Cook until the seeds begin to splutter (about 30 seconds).
- Add 1 medium onion (finely chopped), 2 cloves garlic (minced), and 1 inch ginger (grated). Sauté until the onions soften and the oil separates (about 5-7 minutes).
- Stir in half of a 14.5-ounce can of crushed tomatoes, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1/2 teaspoon red chili powder (adjust to taste), and 1 tablespoon coriander powder.
- Continue to stir-fry until the oil separates again (about 2-3 minutes).
- Add 1 cup frozen peas, 2 medium potatoes (peeled and 1-inch cubes), 1-2 green chilies (finely chopped, adjust to taste), and the remaining crushed tomatoes. Heat through, stirring occasionally, until potatoes are tender (about 10-15 minutes).
- Remove the bay leaves.
- Serve hot over jasmine rice, and garnish with fresh cilantro if desired. Enjoy with pita bread or naan.
- For a creamier dish, stir in 1/2 cup plain yogurt before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
22g
Fat
6g
Carbs
7g
