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  • Writer's pictureCheyenne

Aloo Matar


1.5 tbsp oil

1 tsp mustard seeds

1 tsp cumin sees

1/8 tsp hing (asafetida)

1 onion, finely chopped

1 tbsp ginger/garlic paste

2 tomatoes, pureed

2 tsp coriander

1 tsp cumin powder

½ tsp turmeric powder

1 tsp red chili powder

1 tsp salt, or to taste

1 tsp dry mango power

2 potatoes, cut into bite size

½ cup water

¾ cup peas

1 tbsp cilantro, chopped


  1. Heat oil over medium. Once oil is hot, add mustard seeds, cumin seeds, and hing

  2. Add onions and sauté

  3. When onions are halfway cooked, add ginger/garlic paste

  4. Place two tomatoes in a blender and puree, add to pan and stir well

  5. Allow tomatoes to cook uncovered so the water can evaporate, about 5 minutes

  6. Once tomato puree has reduced, add coriander, cumin, turmeric, red chili, salt, and dry mango powder

  7. Allow spices to sauté 1 minute and then add in the potatoes

  8. Add ½ cup water and stir. Cover pot and allow potatoes to cook until fork tender, about 20 minutes. **You can save time on this step by adding par-boiled potatoes instead

  9. Once potatoes are cooked, add peas and simmer additional 5 minutes, or until peas are cooked. Taste for spices and adjust as needed

  10. Garnish with cilantro

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