Aloo Matar Without Onion Garlic
Here's a sans-onion-garlic, satvik rendition of aloo matar. Packed with delightful flavors, it's effortlessly and swiftly prepared.
Ingredients
- 2 medium or 2 cups Potatoes peeled and cubed
- 1 cup Green peas
- 1 large or ¾ cup Tomato chopped in medium chunks
- 2 tablespoons Oil
- ¼ teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- ½ inch Ginger
- 1 Green chili
- Salt to taste
- 2 teaspoons Red chili powder
- ½ teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 ½ cup Water more or less (depending on the size, shape and thickness of the pan)
- 1 tablespoon Cilantro or coriander leaves chopped finely
Instructions
- Crush the ginger and geen chili using mortar and pestle or using a wet jar of spice grinder.
- Heat the oil in a pan or kadai on medium heat. Once hot add mustard seeds and let them splutter. After that add cumin seeds and let them sizzle a bit.
- Add ginger, chili paste and saute for a minute or until the raw smell of ginger goes away.
- Add cubed potatoes and green peas along with salt, turmeric powder, red chili powder, cumin powder and coriander powder. Everything mix well so spices is coated to the veggies.
- Add tomatoes and water. Stir well.
- Cover it with the lid and cook until potatoes are fork-tender (meaning soft, yet hold their shape). Do stir every 5 minutes and check if there is enough water. If needed you can add some more water and continue cooking. It took me about 15 minutes.
- At this time, you’ll notice the gravy is watery. Let it rest covered for 5-7 minutes and magic will happen. Gravy will thicken and flavors get time to mingle.
- Lastly, garnish with freshly chopped cilantro.
Nutrition
Calories: 182kcalCarbohydrates: 19gProtein: 5gFat: 1gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 481mgPotassium: 508mgFiber: 6gSugar: 5gVitamin A: 1105IUVitamin C: 31mgCalcium: 48mgIron: 3mg
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