Sugar-Free Aloo Matar
Dive into the wholesome flavors of Sugar-Free Aloo Matar, a vibrant and healthy twist on the classic Indian potato and pea curry. This comforting dish combines tender potatoes and sweet green peas simmered in a spiced tomato-onion gravy, infused with aromatic cumin seeds and a medley of ground spices like turmeric and garam masala. Perfect for gluten-free and sugar-free diets, this recipe is free from added sugars, relying solely on the natural sweetness of peas and tomatoes. Ready in just under 45 minutes, Sugar-Free Aloo Matar is a quick, fuss-free vegetarian favorite that pairs beautifully with fluffy roti, warm naan, or fragrant rice. Packed with flavor and easy to make, it's an ideal choice for hearty weeknight dinners or casual gatherings!
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Recipe Information
Ingredients
- 3 medium-sized potatoes
- 1 cup frozen peas
- 1 large onion
- 2 medium-sized tomatoes
- 1 inch piece ginger
- 1 or to taste green chili
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon or to taste salt
- 2 tablespoons oil
- 2 tablespoons, chopped fresh cilantro
- 1.5 cups water
Instructions
Peel the potatoes and cut them into small cubes. Finely chop the onion, tomatoes, and ginger. Slit the green chili lengthwise.
Heat oil in a large pan or skillet over medium heat.
Add cumin seeds to the hot oil and let them splutter for a few seconds.
Add the chopped onions and sauté until they turn golden brown.
Add the ginger and green chili, and sauté for another minute.
Add the chopped tomatoes to the pan and cook until they become soft and mushy.
Stir in the turmeric powder, coriander powder, red chili powder, and salt. Cook for a couple of minutes until the spices are well incorporated.
Add the potato cubes to the pan, mix them well with the spice mixture, and cook for 5 minutes, stirring occasionally.
Pour in the water and bring the mixture to a boil. Cover the pan with a lid, reduce the heat to low, and let it simmer for about 15 minutes or until the potatoes are tender.
Add the peas to the pan, mix well, and let it cook for another 5 minutes.
Sprinkle garam masala over the curry and stir well.
Garnish with fresh chopped cilantro before serving.
Serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2473 mg | 108% | |
| Total Carbohydrate | 188.6 g | 69% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 33.3 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4781 mg | 102% | |
*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.
