Paleo Aloo Matar
Reimagine the classic comfort food of Aloo Matar with a Paleo twist in this wholesome and vibrant "Paleo Aloo Matar" recipe. Featuring naturally sweet and nutrient-rich sweet potatoes in place of traditional potatoes, this dish pairs beautifully with tender green peas, fragrant spices like cumin, turmeric, and coriander, and a luscious tomato-based sauce. Cooked in creamy coconut oil and garnished with fresh cilantro, this recipe is entirely dairy-free, gluten-free, and perfect for clean eating enthusiasts. With a quick prep time of just 15 minutes and a satisfying balance of flavors, this Paleo-friendly version of a beloved Indian dish delivers a hearty, comforting meal that can be enjoyed on its own or alongside cauliflower rice for the ultimate guilt-free indulgence.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 1 cup green peas
- 2 tablespoons coconut oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 inch piece, grated fresh ginger
- 2 medium, chopped tomatoes
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon, or to taste sea salt
- 1 cup water
- 2 tablespoons, chopped fresh cilantro leaves
Instructions
Peel the sweet potatoes and chop them into bite-sized pieces.
Heat coconut oil in a large skillet over medium heat.
Add cumin seeds and sauté until they start to crackle.
Add the finely chopped onion and cook until it becomes translucent.
Stir in the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add the chopped tomatoes and cook until they break down and form a thick sauce, about 5 minutes.
Mix in the coriander powder, turmeric powder, red chili powder, and sea salt.
Add the chopped sweet potatoes, stirring well to coat with the spice mixture.
Pour in the water and bring to a simmer. Cover the skillet and reduce the heat to low.
Cook for about 15 minutes, or until the sweet potatoes are tender.
Add the green peas and continue to cook for another 5 minutes until they are tender but still vibrant.
Garnish the Aloo Matar with fresh cilantro leaves before serving.
Serve hot as a standalone dish or with a side of cauliflower rice for a complete Paleo meal.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2517 mg | 109% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 34.1 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1471 mg | 31% | |
*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.
