Vegan Masala Recipe

Aloo Matar

Name: Aloo Matar
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 tsp cumin seeds; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 inch ginger, grated; 1 green chilli, finely chopped; 2 tsp coriander powder; 1/2 tsp turmeric powder; 1 medium tomato, chopped; 3 medium potatoes, cubed; 1 tsp salt; 200g green peas, fresh or frozen; 1 tsp garam masala; 2 tbsp fresh coriander, chopped

Aloo matar brings soft potatoes and sweet peas together in a warmly spiced tomato gravy. This dependable North Indian-style curry is colourful, comforting and made for tearing into with fresh roti.

Recipe by Craig Logue How our recipes are created

30 minPrep: 10 minCook: 20 minServes 4IndianVegan

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From the kitchen

What to expect

The pleasure of aloo matar is in the contrast between floury potato and little bursts of sweet pea. I cook the tomato masala until glossy before adding either, so the finished gravy tastes rounded rather than raw.

Serving idea

Best served simply

Serve with roti, paratha or plain rice, with a little pickle on the side.

Cook the recipe

Method

1
Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for a few seconds.
2
Add 1 large onion, finely chopped, and cook until soft and lightly golden at the edges.
3
Stir in 4 cloves garlic, minced, 1 inch ginger, grated, and 1 green chilli, finely chopped. Cook for 1 minute until the raw smell settles.
4
Add 2 tsp coriander powder and 1/2 tsp turmeric powder, then stir for a few seconds so the spices bloom in the oil.
5
Add 1 medium tomato, chopped, and cook until it breaks down and the masala looks thicker and less raw.
6
Add 3 medium potatoes, cubed, and 1 tsp salt. Stir well so the potatoes are coated with the masala.
7
Add enough water to just cover the potatoes, cover the pan, and simmer until the potatoes are tender, stirring now and then and adding a little more water if the pan dries out.
8
Stir in 200g green peas and 1 tsp garam masala. Cook for a few minutes until the peas are hot and the gravy has settled around the potatoes.
9
Finish with 2 tbsp fresh coriander, chopped, and serve hot.

A few useful notes

Notes

Let the onion cook properly before adding the tomato; the base should lose its sharpness and turn a little glossy before the potatoes go in.
If the masala sticks at any point, lower the heat and add a splash of water rather than letting it catch on the bottom.
The potatoes should be tender but not breaking apart. If they are still firm and the pan is dry, add a little more water and keep simmering.
Leftovers keep well in the fridge for up to 3 days and the seasoning usually deepens overnight.
Reheat gently on the hob with a small splash of water to loosen the gravy.

Gather everything first

Ingredients

2 tbsp oil
1 tsp cumin seeds
1 large onion, finely chopped
4 cloves garlic, minced
1 inch ginger, grated
1 green chilli, finely chopped
2 tsp coriander powder
1/2 tsp turmeric powder
1 medium tomato, chopped
3 medium potatoes, cubed
1 tsp salt
200g green peas, fresh or frozen
1 tsp garam masala
2 tbsp fresh coriander, chopped

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