Potatoes And Peas Curry (aloo Matar)

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Potatoes and peas curry (aloo matar)

In this quick and easy, oil-free version, potatoes (aloo) and green peas (matar) are simmered in a tomato- and spice-enriched curry, to give you a hearty, satisfying one-pot meal. Serve with any flat-bread or rice for a quick weeknight comfort. You can control the level of heat to your preference. The intense red is from the tomato paste 😊

2 large potatoes, washed thoroughly and cut into cubes
1 1/2 cups frozen green peas
1 tbsp cumin seeds
1 medium onion, finely chopped
2 cloves of garlic, minced
1 tbsp grated ginger
2 tbsp thick tomato paste
Salt, to taste
Ground cayenne, as much or as little as you like
1 tbsp Ground coriander
1/2 tsp ground cumin
1/2 tsp garam masala
2 tsp crushed dried fenugreek leaves (optional)
1/2 tsp ground turmeric
1/4 cup fresh cilantro, finely chopped

In a medium saucepan over medium-low, toast the cumin seeds until fragrant, combine the chopped onions, garlic, ginger. Cook until beginning to brown, about 5-6 minutes

Add tomato paste, ground cayenne, ground coriander, ground cumin, ground turmeric, fenugreek leaves (if using), salt, and cook, stirring, until fragrant and darkened, 30 seconds.

Add 1/4 cup of water while stirring the spices and the tomato paste mixture. Let the mixture simmer for about 5-7 minutes, stirring occasionally, making sure the spices dont stick to the bottom of the pan. Add another 1/4 of water and continue to simmer for another 5 minutes, stirring occasionally

Stir in the peas and potatoes, some more water (if needed), cover and cook until the potatoes are cooked through, about 12-15 minutes

Uncover the pan, turn off heat. Stir in the garam masala and fresh cilantro leaves.

Serve hot with flatbread or rice
Recipe by @yummyyatra

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