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Aloo Mattar Masala Bursting With Flavor

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Aloo Mattar Masala Bursting With Flavor

Aloo Mattar Made Simple

We have a savory Aloo Mattar Masala recipe: Indian Potato & Peas Curry! A perfect winter meal that’s spicy and soupy, served with warm brown or white basmati rice, made by today’s #LunchBreakLIVE guest Priya Narayanan. This is a fun and super flavorful recipe you will love.  Let’s see how it’s made…

 

Spices And Spoons

Priya is the creator and founder of Spices and Spoons, a brand focused on sharing authentic, whole food  Indian recipes made vegan.  Priya is a technologist by profession but a vegan advocate by passion.  She grew up as a vegetarian, in India and turned vegan for ethical reasons, 4 years ago.  Her overall brand is focused on sharing beautiful vegan recipes while educating people to live a sustainable and compassionate life.   Apart from cooking, she also enjoys spending time with her 11 yr old son ( who is raised vegan), traveling, and photography.

 

Priya and her Aloo Mattar
Priya showing us her Aloo Mattar recipe.

 

Is It Easy To Make Aloo Mattar?

It is very simple to make Aloo Mattar, a popular and delicious vegan Indian dish.  This is a dish that is thoroughly enjoyed during the colder months, with its spicy and stew-like texture, poured over basmati rice for perfection.  It is a filling meal that is sure to keep you satisfied for hours.  It tastes like it would take forever to make, but nope….it’s a super simple, non-time-consuming recipe.

 

ingredients Aloo Mattar
The simple yet flavorful ingredients for the Aloo Mattar.

 

See Also
pecan crusted tempeh

Aloo Mattar
The beautifully plated Aloo Mattar.

 

ALOO MATTAR ( Potatoes and Peas simmered  in tangy onion- tomato sauce)

A perfect winter meal that’s spicy and soupy, served with warm brown or white basmati rice.
Course Dinner, Lunch
Cuisine Indian

Ingredients
  

  • Potatoes 3 medium sized ( diced into cubes)
  • 1 cup Frozen Peas
  • 1 medium Red Onion finely chopped
  • Green Chillies- 3 finely chopped optional , adjust according to spice level
  • 2 medium Tomatoes cubed
  • 1 tsp Cumin seeds
  • Ginger grated - 1 tsp
  • Garlic grated - 1 tsp
  • 1/2 tsp Turmeric
  • 1 tsp Red chili powder optional
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin powder
  • Salt to taste
  • 1 cup Water to adjust consistency

Instructions
 

  • - To a heated pan, oil 1 tsp of neutral oil.
  • - Add cumin seeds, green chilies, ginger and garlic paste . Saute on low - medium heat for 2-3 minutes.
  • - Add onions . Saute until translucent.
  • - Add tomatoes, salt and 1/4 cup of water ( if needed) ..  Cook for 5-6 minutes until tomatoes turn mushy and are well combined with onions.
  • Add the spices : turmeric, coriander powder, cumin powder, and red chili powder. Sautee them without burning for 2-3 minutes
  • - Add cubed potatoes, 1/4 cup of water ( if needed) . Cover and cook for 10 minutes until potatoes are fork tender.
  • - Add green peas. Cover and cook for another 5 minutes until peas are cooked through.
  • - Gently mash few potatoes with the back of the spatula or a potato masher. This will provide a thicker consistency to the sauce.
  • - Cook on open flame until the gravy thickens
  • - Garnish with freshly chopped cilantro and serve with Pooris or Naan/Roti or warm basmati rice ..
Keyword vegan
Tried this recipe?Let us know how it was!

Thanks For Joining Us

Indian food is so delicious, full of flavors and spices.  This is a great recipe to try if you love Indian flavors, so go ahead and give it a go and let us know how much you loved it.  Take a photo of your finished dish and tag @UnChained_TV on Instagram.  Looking for other easy plant-based recipes to try?  Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!

 

 

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