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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!
▸ ▹ Vegan, gluten-free, nut-free, soy-free
Servings: 4 Prep Time: 10 min Cook Time: 45 min Total Time: 55 min
2 tsp (10 mL) vegetable oil
1 tsp (2 g) coriander seeds
½ tsp cumin seeds
1 large onion, chopped
4 cloves garlic, minced
2 tsp (3 g) freshly grated ginger
1 tsp (5 g) salt
1 tsp (2 g) garam masala
½ tsp turmeric powder
½ tsp cayenne powder
¼ tsp ground black pepper
4 large potatoes, cut into 1 inch (2 cm) bite-sized pieces
1 can (1¾ cups / 400 g) diced tomatoes
1 cup (240 mL) boiling water
½ vegetable bouillon cube (optional)
1½ cups (260 g) dry brown rice, soaked for 2 hours or overnight
1 cup (150 g) frozen green peas, thawed
½ cup (120 mL) coconut cream (the thick layer from a can of coconut milk)*
Fresh coriander, roughly chopped
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.
Add the onion, garlic, and ginger. Cook for 3 minutes, or until the onion and garlic are translucent.
To the same pot, add the salt, garam masala, turmeric, cayenne, and pepper. Cook for 1 - 2 minutes, or until the spices become fragrant.
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.
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.
Take the lid off, give it a stir and cook uncovered for another 15 minutes.
In the meantime, add the soaked and drained rice to a medium pot and cover with 2 cups (480 mL) of boiling water. Partially cover with a lid and bring to a boil over high heat. Once boiling, reduce heat to medium and let simmer until rice is fluffy.
To the large pot, add the peas and coconut cream, give it a stir and cook for 3 minutes, or until fully heated through.
Serve with rice and fresh cilantro, enjoy!
*Place the can of coconut milk in the fridge overnight to get more coconut cream on the top.
Storage: store in an air-tight container in the fridge for up to 3 days.
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