Indian Potatoes with Peas also known as Aloo Matar combines vibrant green peas with turmeric, pepper, onions, tomatoes, ginger, and potatoes. Such an easy recipe made in one pot, is vegan + gluten free! is another recipe in my Incredibly Indian can easily be made stove-top in one pan.
Potatoes? YES!
Potatoes have such a bad reputation, but they don’t deserve it. They have a perfect place in a vegetarian diet. Yes, they have carbohydrates, but carbohydrates are not the enemy. What you put in and on your potato is what makes the fat + calorie content of a potato skyrocket. One medium russet potato is only 163 calories. Potatoes are also high in magnesium, potassium, vitamin C, vitamin B6, and are gluten free, vegan, and delicious! Check out my article, The Vegetarian’s Guide To Potatoes or The Skinny On Potatoes, to understand why we eat lots of potatoes!
Indian Potatoes With Peas = Aloo Matar
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 your Aloo Matar with basmati rice, Indian bread (Roti), 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!
Love Indian Cooking? Me too!
Check out all of my Incredibly Indian recipes here:
My Vegetarian Family Incredibly Indian Recipe Collection
Indian Potatoes With Peas
Potatoes, Peas, Onions,Tomatoes, Ginger, Turmeric, Red & Black Pepper combined into an Indian curry of perfection. One pot, vegan, and gluten free!
Ingredients
- 1 tbsp avocado oil
- 1 onion (chopped small)
- 1 tsp salt
- 1 cup diced tomatoes
- 1/2 tsp finely grated ginger or ginger paste
- 1 tsp ground turmeric
- 1/2 tsp red chili pepper powder (more to taste)
- 1/2 tsp black pepper
- 2 medium potatoes (cut into cubes)
- 1 cup fresh or frozen green beans
- 2 cups water
Directions
- Step 1 Heat oil in medium pan over medium-high heat
- Step 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
- Step 3 Add ginger, cook an additional 1 minute
- Step 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
- Step 5 Sprinkle in the dry spices: turmeric, red and black pepper, stir to combine
- Step 6 Add potatoes and 1 cup water, cook for 10 minutes
- Step 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
- Step 8 When you can easily insert a knife into potatoes, reduce heat to low, add peas and cook covered for 3 more minutes
- Step 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
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