Aloo Matar Recipe

Ingredients for Aloo Matar

• 2 medium potatoes, peeled and diced into 1-inch cubes
• Frozen Peas
• Green Chili
• White Onion
• Garlic Paste
• 1 inch ginger, grated
• 1 (14.5 ounce) can crushed tomatoes
• Olive Oil
• Cumin Seeds
• 2 bay leaves
• Turmeric
• 1 teaspoon garam masala
• Ground Red Pepper
• Coriander Powder

How to Make Aloo Matar

1. Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
2. Add 1 teaspoon cumin seeds and 2 bay leaves. Cook until the seeds begin to splutter (about 30 seconds).
3. 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).
4. 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.
5. Continue to stir-fry until the oil separates again (about 2-3 minutes).
6. 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).
7. Remove the bay leaves.
8. Serve hot over jasmine rice, and garnish with fresh cilantro if desired. Enjoy with pita bread or naan.
9. For a creamier dish, stir in 1/2 cup plain yogurt before serving.