Aloo Matar: Potato And Green Peas Curry Recipe Pakistani Style
Aloo Matar is a vegan side dish of Pakistani style potato and green peas dry curry recipe. It’s a humble dish that offers simplicity with full flavour.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14.11 ounces new potatoes.
- 1 ⅓ cup green peas (see the note.)
- 1 tablespoon ginger garlic paste (see the note.)
- ½ teaspoon whole cumin.
- ¼ teaspoon black mustard seeds.
- ½ teaspoon dried chilli flakes.
- ¼ teaspoon paprika powder.
- ½ teaspoon ground cumin.
- ½ teaspoon ground coriander.
- ¼ teaspoon turmeric powder.
- ¾ teaspoon salt.
- ½ cup canned tomatoes.
- Fresh coriander leaves for garnish (chopped (optional).)
- 3 tablespoons cooking oil.
Instructions
- 1
Scrub and wash the potatoes. And cut them into small pieces roughly ½ inch square with ¼ inch thickness. Soak the potatoes in plenty of water and set them aside.
- 2
Heat the oil in a cooking pan and put the whole cumin and black mustard seeds.
- 3
Cook the spices for a few minutes until the seeds are crackling. Then add in ginger-garlic paste, salt and the rest of the spices. Fry further until they release the aroma.
- 4
Next, drain the potatoes and add them to the spice mixture. Give it a good stir and cook at medium-high heat for about 5 minutes as you stir every now and again.
- 5
Then add in the green peas followed by the tomatoes. Stir well and leave it to cook with the lid on.
- 6
Check and stir the potatoes every so often to prevent burning at the bottom of the pan. You can add ¼ cup of water if you find the curry dry too quickly.
- 7
Continue cooking and stirring for about 15 minutes until your aloo matar is slightly dry with oil separated from the edges.
- 8
Serve your potato and green peas curry garnished with coriander leaves.