Curried Potatoes and Peas Alu Mattar
Indulge in the vibrant flavors of Curried Potatoes and Peas, also known as Alu Mattar—a beloved North Indian dish that's brimming with warmth and spice. Tender potatoes and sweet green peas are simmered in a rich, aromatic tomato-based curry infused with garlic, ginger, and an irresistible blend of Indian spices like garam masala, cumin, and turmeric. This vegan-friendly recipe comes together in just 40 minutes, making it a perfect weeknight dinner or an impressive addition to any Indian-themed feast. Serve it hot with fluffy basmati rice, soft naan, or whole-grain roti for a complete, comforting meal. Simple, wholesome, and packed with bold flavors, Alu Mattar is a must-try for curry lovers looking to spice up their dining table!
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Recipe Information
Ingredients
- 3 medium potatoes
- 1 cup frozen or fresh green peas
- 1 medium onion
- 2 medium tomatoes
- 3 pieces garlic cloves
- 1 inch fresh ginger
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon garam masala
- 0.25 teaspoon red chili powder (optional)
- 1 teaspoon salt
- 1.5 cups water
- 2 tablespoons fresh cilantro leaves
Instructions
Peel and dice the potatoes into bite-sized cubes. Finely chop the onion, tomatoes, garlic, and ginger.
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Add the chopped onions and sauté for 5-7 minutes until they turn golden brown.
Stir in the garlic and ginger, and cook for 1 minute until fragrant.
Add the chopped tomatoes, turmeric powder, ground coriander, ground cumin, garam masala, and red chili powder (if using). Cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Add the diced potatoes and mix well to coat them in the spice mixture.
Pour in the water and add the salt. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid. Simmer for 10-12 minutes, stirring occasionally, until the potatoes are tender.
Stir in the peas and cook for another 5 minutes. If the curry is too thick, add a splash of water to adjust the consistency.
Taste and adjust the seasoning as needed.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with rice, naan, or roti.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2477 mg | 108% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 32.5 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4832 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
