Photograph of the finished Aloo matar

India · Khoai tây đậu Hà Lan sốt cà chua Aloo matar

Aloo matar

40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 1.1 lb
  • Photograph of Peas Peas 8.5 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 1.6
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Garam masala Garam masala 0.3 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Sauté cumin seeds in oil for 30 seconds until they pop, then add chopped onions and sauté for 6 minutes until browned.
  2. 2 Add chopped ginger, crushed tomatoes, and turmeric powder, and sauté for 8 minutes until the sauce separates and forms a greasy film around the edges of the pan.
  3. 3 Toss the potatoes, cut into 2 cm cubes, with sauce for 2 minutes, then add 250 ml of hot water.
  4. 4 Cook for 15 minutes until the potatoes are tender, then add the peas; adding them too early will cause the peas to wrinkle and lose their green color.
  5. 5 Mash two pieces of potato until the sauce thickens, sprinkle with garam masala and cilantro, then turn off the heat.

With an appliance

  • Pressure cooker 35 min

    Replace step 4: cook the potatoes in the sauce at high pressure for 4 minutes, then quickly release the pressure; open the lid, add the peas, cook for 2 minutes, then mash the potatoes in step 5 so the peas remain green.

Start cooking