Aloo Matar
Aloo Matar is a simple, comforting Punjabi classic made with potatoes and peas in a lightly spiced curry. This version, inspired by my Aunty’s recipe, has a thinner gravy that lets the natural sweetness of the peas shine through. It’s wholesome, nostalgic, and full of home-cooked goodness — the kind of dish that warms both heart and belly.
Servings: 4
| 2-3 large potatoes (approx. 600g), chopped into cubes |
| 200g garden peas |
| 2 tbsp cooking oil |
| 1 onion, chopped |
| 3 garlic cloves, chopped |
| 1 thumb-sized piece of ginger, peeled and chopped |
| 2 tomatoes chopped |
| Bunch of fresh coriander, leaves and stalks separated and chopped |
| 1 tsp Mandala king masala |
| 1 tsp Mandala garam masala |
| Salt to taste |
Prepare:
| Peel and chop the potatoes, onion, garlic, ginger, coriander and tomatoes as described in the ingredients list and set aside. |
Cook:
| In a non-stick pan, add the oil and fry the onions for 5 minutes on a medium heat until brown at the edges. |
| Add the garlic, ginger and coriander stalks and fry for 2 minutes. |
| Add the Mandala king masala and fry for 30 seconds. If the mixture starts to stick add a splash of water. |
| Add the chopped tomatoes and a splash of water and fry for another 2 minutes or until the oil is separating and all the water has evaporated away. |
| Add the potatoes, salt and 2 cups of water (approx 500ml). Place a lid on the pan and gently simmer for 10 minutes. |
| Remove the lid, add the peas and Mandala garam masala and stir to incorporate everything together. |
| Cook for 5-8 minutes on a gentle heat or until the peas are heated through. |
Garnish:
| Garnish with a squeeze of fresh lime juice, and fresh coriander leaves. Serve with Indian bread or rice. |
