Whole30 Aloo Matar
This Whole30 Aloo Matar is a delightful and wholesome twist on the classic Indian potato and pea curry, designed to fit seamlessly into your Whole30 lifestyle. Featuring tender cubed potatoes, vibrant green peas, and a rich, flavorful tomato-based sauce infused with aromatic spices like cumin, turmeric, and coriander, this dish is dairy-free, gluten-free, and entirely plant-based. The use of coconut oil adds a subtle nuttiness, while fresh ginger, garlic, and cilantro ensure every bite is bursting with freshness. Quick to prepare in under an hour, this recipe makes a satisfying side or hearty main dish perfect for a healthy weeknight dinner. Whether you're following Whole30 or just looking for a nourishing, comforting meal, this Aloo Matar will leave you coming back for seconds.
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Recipe Information
Ingredients
- 3 pieces medium potatoes
- 1 cup frozen green peas
- 1 large yellow onion
- 4 pieces garlic cloves
- 1 inch piece fresh ginger
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper
- 1 14-ounce can canned tomatoes
- 1 teaspoon salt
- 1 cup water
- 0.25 cup fresh cilantro
Instructions
Peel the potatoes and cut them into 1-inch cubes. Set aside.
Finely chop the onion, garlic, and ginger.
Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and sauté until they start to sizzle and release their fragrance, about 1 minute.
Add the chopped onion to the pan and cook until golden brown, about 5 minutes.
Stir in the garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the ground coriander, turmeric, and cayenne pepper to the onion mixture. Stir to combine and cook for 1 more minute.
Add the canned tomatoes to the pan, including their juices. Break them down with a spoon and cook for 3-4 minutes until the mixture reduces slightly.
Add the cubed potatoes and frozen green peas to the pan, stirring them into the tomato mixture.
Season with salt, then pour the water into the pan. Bring to a boil, then reduce the heat to low and cover the pan.
Simmer for about 15-20 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally to prevent sticking.
Taste and adjust seasoning if needed. Before serving, garnish with freshly chopped cilantro.
Serve hot as a side dish or a main course.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 32.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4404 mg | 94% | |
*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.
