Recipe: Aloo Matar (spiced indian potato and pea curry)

This recipe hails from the North of India, but is extremely popular all over because of the simple and fresh ingredients used. Some households prefer a drier texture, in which case omit the tomato and don’t make into a paste. This recipe is commonly enjoyed with Indian Basmati rice, poori and chapatis (roti).

Ingredients

• 2 medium potatoes (aloo), peeled and diced
• ¾ to 1 cup peas (matar)
• 1 tbsp almond flour
• 9g Regency Curry Powder (Gujarati), medium
• Pinch of asafoetida
• ½ tsp garam masala powder
• 2 to 3 tbsp vegetable oil
• 1.5 cups water for pressure cooking or 2 cups if making in a pan
• Salt as required, we prefer Himalayan Pink Salt
• 3-5 whole cloves

Grind to paste:

• 15g of pink onion powder (White onion powder also works fine)
• 1 large tomato, roughly chopped
• ½ inch ginger, chopped
• 3-4 garlic, chopped

Method

1. Make a paste with the onion, tomato, ginger and garlic in a blender.
2. Heat the oil in a large saucepan. Add the cloves and ground paste.
3. Stir and then add the almond powder.
4. Sauté for about 1–2 minutes.
5. Add the asafoetida, Curry Powder (Gujarati) and garam masala. Add salt to taste.
6. Stir for 10–15 seconds, then add the peas and potatoes. Sauté for 1 minute, then add roughly 1 cup of water.
7. Stir well, cover and cook until the potatoes and peas are completely cooked. Add more water if necessary.

Optional: garnish with basil or coriander leaves.