Aloo Matar Without Onion Garlic
This is a satvik version of aloo matar without onion garlic. It is loaded with flavors and gets ready in under 30 minutes. Serve it with roti, paratha, or even steamed rice for a wholesome meal.
Servings 3
Calories 182kcal
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
- Heat the oil in a pan or kadai over medium heat. Once hot, add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle.
- Add the crushed ginger-chili paste and sauté for a minute, or until the raw smell goes away.
- Add cubed potatoes and green peas.
- Also add salt, turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well so the veggies are coated evenly with the spices.
- Add chopped tomatoes.
- Pour in water and give it a stir.
- Cover the pan with a lid and cook until the potatoes are fork-tender (soft but still holding their shape). Stir every 5 minutes and check if there’s enough water. If needed, add a splash more and continue cooking. It took me about 15 minutes.
- At this point, the curry will look watery. Let it rest covered for 5-7 minutes, and magic will happen—the gravy thickens and the flavors come together beautifully.
- Finally, garnish with freshly chopped cilantro and serve.
Notes
- For extra flavor, add ½ teaspoon of garam masala and ½ teaspoon of lemon juice after potatoes have cooked.
- Resting the curry covered for 5 minutes after cooking is highly recommended. It thickens and gravy. Plus, potatoes have some time to firm up slightly and potatoes have some more time to absorb the flavors.
- After storing it into the refrigerator potatoes will absorb most of the gravy and you’ll have semi-thick gravy coated with potatoes and peas.
Nutrition
Calories: 182kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 481mg | Potassium: 508mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1105IU | Vitamin C: 31mg | Calcium: 48mg | Iron: 3mg
