Mediterranean Diet Aloo Matar
Elevate your traditional Aloo Matar with a Mediterranean twist in this wholesome and vibrant recipe! Mediterranean Diet Aloo Matar combines the earthy comfort of diced potatoes and green peas with the bold flavors of olive oil, garlic, and fresh cilantro, all harmonized by a blend of warm spices like cumin, coriander, turmeric, and paprika. Grated tomatoes create a rich, tangy base, while a splash of fresh lemon juice brightens the dish, making it a nutritious, plant-based delight that’s perfect for a flavorful weeknight meal. Ready in just 45 minutes, this Mediterranean-inspired take on a classic is not only vegetarian and gluten-free but also rich in antioxidants, making it an ideal choice for fans of healthy global cuisine. Serve it hot and fragrant with a sprinkle of cilantro for a dish that’s as good for the soul as it is for the body! Keywords: Mediterranean Diet, Aloo Matar, healthy vegetarian recipe, plant-based weeknight meal, gluten-free, antioxidant-rich, quick dinner idea.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 medium-sized potatoes, peeled and diced
- 1.5 cups frozen green peas
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tomatoes, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon paprika
- 0.25 teaspoon freshly ground black pepper
- 0.5 teaspoon sea salt
- 1 cup water
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Heat olive oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and sauté for 1 more minute until fragrant.
Add the ground cumin, ground coriander, turmeric, paprika, salt, and black pepper. Stir well and let the spices cook for about 1 minute.
Add the grated tomatoes and cook for 5 minutes until the mixture is thickened.
Add the diced potatoes and stir well to coat with the tomato-spice mixture.
Pour 1 cup of water into the pan. Bring the mixture to a boil, then reduce heat to a simmer.
Cover the pan and cook for 15 minutes, or until the potatoes are tender.
Add the green peas, cover, and cook for an additional 5 minutes.
Once the peas are cooked, stir in lemon juice and chopped cilantro.
Adjust seasoning with additional salt or lemon juice if needed.
Serve hot, garnished with extra fresh cilantro if desired.
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 26.9 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3355 mg | 71% | |
*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.
