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Aloo Matar

55 min

Meal

Aloo Matar, or Aloo Muttur, is a dish originating from northern India, which consists of potatoes (aloo) and peas (matar) in a spiced creamy tomato sauce. It's a very filling and budget-friendly meal, and very enjoyable throughout the whole year. We often order the dish from our favourite Indian restaurants, but wonderfully speedy to make it yourself at home too!

Servings

Total

55 min

Prep

10 min

Cook

45 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 2 tsp (10 mL)
    vegetable oil
  • 1 tsp (2 g)
    whole coriander seeds
  • ½ tsp
    whole cumin seeds
  • 1
    large onion, chopped
  • 4
    cloves garlic, minced
  • 2 tsp (4 g)
    freshly grated ginger
  • 1 tsp (6 g)
    salt
  • 1 tsp (2 g)
  • ½ tsp
    ground turmeric
  • ½ tsp
    cayenne pepper
  • ¼ tsp
    ground black pepper
  • 4
    potatoes, cut into 2 cm cubes
  • 1¾ cups (420 g)
    canned diced tomatoes
  • 1 cup (240 mL)
    boiling water
  • ½
    vegetable bouillon cube (optional)
  • 1 cup (134 g)
    frozen green peas
  • ½ cup (120 mL)
    coconut cream*

Serves well with

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Directions

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  1. Heat a large pot over medium-high heat, add the oil, cumin seeds, and coriander seeds. Cook the spices, stirring throughout, for 30 seconds - 1 minute.
  2. Add the onion, garlic, and ginger. Cook for 3 minutes, or until the onion and garlic are translucent.
  3. To the same pot, add the salt, garam masala, turmeric, cayenne, and pepper. Cook for 1 - 2 minutes, or until the spices become fragrant.
  4. Add the potatoes to the pot, cook for 3 - 4 minutes, stirring frequently, so the potatoes are covered in the spices. Add the diced tomatoes to the pot and cook for another 2 minutes.
  5. Pour the boiling water over the potatoes and add the vegetable cube. Bring it to a boil again and then reduce to a gentle simmer. Cover the pot with a lid and let it simmer for 15 minutes.
  6. Take the lid off, stir it and cook uncovered for another 15 minutes.
  7. Add the peas and coconut cream, stir it and cook for 3 minutes, or until fully heated through.
  8. Serve with rice or naan, and enjoy!

Notes

  • * Coconut cream is the thick layer found on the top of a can of coconut milk. Placing the can of coconut milk in the fridge overnight can help the fat layer separate more easily, and yields more cream.

Storage

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 0%
Proteins 12%

frozen green peas

Fruits & Veggies 88%

large onion

clove garlic

freshly grated ginger

potato

canned diced tomatoes

Calcium
No significant sources of calcium
Fat

vegetable oil

coconut cream

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Ida - April 11, 2021, 8:09 p.m.

I made it today and it was soo delicious! Thanks for all the amazing recipes :)

PUL Team - April 12, 2021, 6:18 a.m.

Thank you, Ida! So happy you enjoyed the aloo matar 🤩


Jiya - March 30, 2021, 2:20 p.m.

I've tried numerous aloo matar recipes but this has to be my favourite! beautiful presentation, easy to follow layout and helpful nutrition tips! really appreciate the hard work gone into producing this, thank you to Sadia and the PUL team!

PUL Team - April 3, 2021, 12:34 a.m.

Aw you're too sweet, Jiya! Thanks for the awesome feedback and support 🥰


Adrian - March 29, 2021, 10:11 a.m.

So delicious, will be making again very soon!

PUL Team - April 2, 2021, 11:09 p.m.

So glad you enjoyed it, Adrian :)