Aloo mattar is a classic Punjabi dish consisting of potatoes and green peas simmered in a spicy tomato gravy. Those are the central components of the dish, although spicing and preparation varies from cook to cook. This is my latest version of this dish that usually appears on most of the menus at the Indian restaurants I have dined at. I don't order it as much as I would like, as I am usually torn between it and mattar paneer. Although you can never get enough peas in my opinion, I usually end up just ordering one or the other and then choose other options from the menu.
The fun part is both of those dishes are easy to prepare at home, so you don't have to wait until you dine out to enjoy them. In fact, with some basic knowledge of Indian cuisine and some staples on hand, you'll be cooking up even finer curries than those found at your local Indian restaurants. To complete the experience, consider serving the curry with homemade savory Indian flat breads, and a steaming hot bed of fresh cooked white rice.
I served this warming vegetable dish with savory rice and urad dal pancakes (dosas) for a complete and satisfying meal.
Notes: Adjust the water as necessary to achieve your desired consistency. I generally like my curries fairly thick, so I only used about 1 1/2 cups of water.
I chose not to use garlic or onion this time, but you may add some if you wish. Add to the pan after the seeds are done and stir and fry for a few minutes before you add the ground spices and other ingredients.
|Aloo Mattar (Potato and Pea Curry)|
|Recipe by Lisa Turner|
Published on January 13, 2014
Classic Indian potato and pea curry simmered in a smoky, tangy and spicy tomato sauce
Other vegetable curries you are sure to enjoy from Lisa's Kitchen:
Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)
Paneer and Mixed Vegetables in a Creamy Gravy
Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas
Aloo Gobi (Curried Cauliflower and Potatoes)
On the top of the reading stack: Bartleby by Herman Melville
Audio Accompaniment: Thom Brennan - Mist (album)