Name: Indian potato curry with green peas (aloo matar)
Cook time: 20 min
Total time: 20 min
Ingredients: 3 cups potato (pre cooked (450 grams)); 2½ cups green peas (can be frozen (250 grams)); 1 large red onion; 4 cloves garlic; 2 tomatoes; 1 piece fresh ginger; 1 piece fresh turmeric; 2 tbsp cumin seeds (whole); 2 tbsp coriander seeds (ground); 1 tbsp paprika powder; 1 el kurkuma; 1 tsp chili flakes; 1 cup tomato passata; ½ cup water (more if needed); 1 tbsp coconut oil

dinner

(sweet) potatoes | curry | legumes

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I haven’t eaten potatoes for a long time because I was eating Lowcarb Paleo. I started with Medical Medium 2 months ago and now eat potatoes almost every day. Fortunately, there is a lot of variety: salads, soups and of course mashed potatoes. But also curries. Because in India, people also eat potatoes!

Aloo means potato and matar are fresh green garden peas. The Indian cuisine has all kinds of aloo curries, like this aloo gobi: potato curry with cauliflower.

Easy and fresh sauce

This curry is not as heavy as some others. The peas taste light and slightly sweet. The sauce is also not very spicy. You can cook an extra pepper if you want, I chose convenience with chili flakes.

Also a quick curry

I usually eat green peas from the freezer. Nice and crispy and ready quickly. That’s why I also use potatoes that have already been cooked for this curry. Then you have a deliciously fragrant pan on the table within 20 minutes.

Spices

You start by roasting whole cumin seeds. Then you fry red onion until glassy with garlic, fresh ginger and fresh turmeric. Add some paprika powder, ground coriander seeds, garam masala and chili flakes to the sauce. For extra color I also add dried turmeric. Make the sauce from tomato, some passata and water.

Coconut oil

This dish can be made with ghee. However, I use coconut oil. It can also be done without fat. Then fry the onions in a tiny bit of water.

Coconut oil

Take a pure oil, cold-pressed, unrefined and ‘extra virgin’. A real coconut oil should still taste a bit like coconut, if not: it has been processed. My favorite is the coconut oil from The White Pearl, but I’m not sure its available in other countries. This extra virgin coconutoil from Nutiva is preferred bij MM.

Indian potato curry with green peas (aloo matar)

ME (Marjolein Eikenboom)

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Delicious light curry of boiled potato and fresh green peas. With onion, garlic, cumin, coriander, turmeric, ginger and chili flakes. In a soft tomato sauce.

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Cook Time 20

Total Time 20

Servings bowls

Calories 394

Course dinner

Dish (sweet) potatoes, curry, legumes

Cuisine Asian, Indian

Equipment

medium/large cast iron skillet
or large ceramic non-stick pan
garlic press
grater

Ingredients

3 cups potato pre cooked (450 grams)
2½ cups green peas can be frozen (250 grams)
1 large red onion
4 cloves garlic
2 tomatoes
1 piece fresh ginger
1 piece fresh turmeric
2 tbsp cumin seeds whole
2 tbsp coriander seeds ground
1 tbsp paprika powder
1 el kurkuma
1 tsp chili flakes
1 cup tomato passata
½ cup water more if needed

Optional

1 tbsp coconut oil

Instructions

Remove the peas from the freezer.
Heat the pan and roast the cumin seeds.
If you are cooking with oil, add coconut oil. Fry the onion until translucent. If you are eating fatfree, you can use a little water.
Crush the garlic and add.
Grate the ginger and turmeric and add.
Add the powdered spices.
Cut the tomatoes into pieces and add.
Deglaze with the passata and water. Let it reduce for 2 minutes.
Cut the precooked potatoes into small cubes. Add.
Add the peas. Let it simmer for another 5 to 10 minutes. Add extra water if the sauce becomes too thick.
Turn off the heat, tear the coriander into pieces and top off.