Indian Potatoes With Peas: Aloo Matar

Aloo Matar Indian Potatoe Pea Curry Vegan Gluten Free #myvegetarianfamily

Potato With Pea Curry:

Aloo Matar

Did you know that peas contain 8 grams of protein and 7 grams of fiber per cup? Yep, true.  As we discovered in  my tips on how to loses weight as a vegetarian protein and fiber are essential to maintaining and losing weight.

This dish combines vibrant green peas with turmeric, pepper, onions, tomatoes, ginger, and potatoes using very little oil and can be made stove-top in one pan. Perfect dish to sneak in lots of vegetables and antioxidants.  Yes, it has potatoes.  Potatoes have such a bad reputation and they don’t deserve it.  They have a perfect place in a vegetarian diet.  Yes, they have carbohydrates.  BUT one medium russet potato is only 163 calories (this recipe serves 4 and only uses 2 potatoes!).  Potatoes are also high in magnesium, potassium, vitamin C, vitamin B6, and are gluten free, vegan, and delicious!

Aloo (Potato) + Matar (Pea), a common dish found on the menu at an Indian Restaurant.  Now you can make it at home in your own kitchen!

Serve with basmati rice, Indian bread (Roti), with a scoop of yogurt on top or as a meal all on it’s own.  Leftovers can be stored in an airtight, glass container in the refrigerator for 3-4 days or put in lunchboxes the next day! Enjoy!

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Indian Potatoes with Peas: Aloo Matar
Potatoes, Peas, Onions,Tomatoes, Ginger, Turmeric, Red & Black Pepper combined into an Indian curry of perfection. One pot, vegan, and gluten free!
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Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
  • 1 tbsp Oil canola, coconut, or avodado
  • 1 Onion chopped small
  • 1 tsp Salt
  • 1 cup Tomatoes diced
  • 1/2 tsp finely grated ginger or ginger paste I use ginger paste
  • 1 tsp ground turmeric
  • 1/2 tsp Red Chili Pepper Powder to taste, I use 1tsp as we like this dish spicy
  • 1/2 tsp Ground Black Pepper
  • 2 medium potatoes russet work best, peeled and cut into cubes
  • 1 cup fresh or frozen green peas I use organic frozen petite green peas
  • 2 cups Water
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
  • 1 tbsp Oil canola, coconut, or avodado
  • 1 Onion chopped small
  • 1 tsp Salt
  • 1 cup Tomatoes diced
  • 1/2 tsp finely grated ginger or ginger paste I use ginger paste
  • 1 tsp ground turmeric
  • 1/2 tsp Red Chili Pepper Powder to taste, I use 1tsp as we like this dish spicy
  • 1/2 tsp Ground Black Pepper
  • 2 medium potatoes russet work best, peeled and cut into cubes
  • 1 cup fresh or frozen green peas I use organic frozen petite green peas
  • 2 cups Water
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Rating: 0
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Instructions
  1. Heat oil in medium pan over medium-high heat
  2. Once hot, add onion. Sprinkle onion with 1 tsp salt to prevent burning. Cook for 5 minutes or until translucent, careful not to overcook
  3. Add ginger, cook an additional 1 minute
  4. Add tomatoes, reduce heat to medium, cover and cook for 5 minutes, 'smashing' tomatoes with a spoon frequently until they are 'smashed' or appear almost dissolved
  5. Add dry spices: turmeric, red and black pepper, stir to combine
  6. Add potatoes and 1 cup water, cook for 10 minutes
  7. Remove cover, add an additional 1 cup water if water has fully evaporated and cook 5 more minutes. You want to add enough water to allow potatoes to cook without burning but do not want to yield a dish with a 'soupy' consistency
  8. When you can easily insert a knife into potatoes, reduce heat to low, add peas and cook covered for 3 more minutes
  9. Serve with Basmati rice, Indian Breads (Roti or Naan), with yogurt, or as a meal all on its own. Place leftovers in refrigerator in airtight container for 3-4 days
Recipe Notes

Recipe adapted from Entice With Spice

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