Aloo Matar

If you are plant-based and having trouble finding a recipes, many times Indian food can be the way to go. Aloo Matar is a South Asian curry stew made of potatoes and peas. It is served great with basmati rice or naan. I also add chickpeas to add some extra protein to mine!

 

Aloo Matar served with garlic naan and seasoned basmati rice

3 medium potatoes (I used white potatoes) 

1 cup frozen peas 

1 can chickpeas 

1/2 cup cashews

1 cup water 

1 tbsp canola oil 

1 tbsp butter (I used Miyoko's)

3 tomatoes 

1 large onion

2 tsp turmeric 

pink salt (or any salt will do) to taste

2 tsp fresh cracked black pepper 

2 tsp garam masala 

1 tbsp kasuri methi (dried fenugreek)

4 cloves minced garlic 

2 tsp minced ginger 

2 tsp coriander seeds

2 tsp cumin seeds

1 tsp chili powder (I used kashmiri chili powder)

1. Finely mince your garlic and ginger.  Then dice your onions and tomatoes. Set those aside and dice your potatoes into small cubes. 

2. Bring a large pot of water to boil and add your potatoes. These should boil for only about 10 minutes. Then drain and set aside. 

3. As your potatoes are boiling, bring a wok or another pot to heat and add your canola oil. Once the oil has taken some time to heat up, add cumin and coriander seeds. Let them saute until aromatic. Then add the minced ginger and garlic.

4. Then add your onions. When the onions are translucent, add the tomatoes. Add a pinch of salt to let the tomatoes melt down. At this point, also add your turmeric and freshly cracked black pepper.

5. Once the tomatoes have begun to melt, add your cashews and a small quantity of the water that the potatoes were boiled in (about 1/2 cup). 

6. After about 5 minutes, pour all of these contents into a high-powered blender and blend until it becomes a smooth gravy.Then pour back into the wok or pot. Add a small amount of water to the blender and swish until the rest of the gravy that is stuck to the sides comes out successfully. 

7. To the blended gravy, add your garam masala, and dried fenugreek. Then give it a few stirs.

8. Add another 1/2 cup of water from the potatoes along with the potatoes as well. Also add your chickpeas at this point. Stir for a minute, then cover. Let his simmer on medium-low heat for about 5-7 minutes. 

9. Once you have you found the potatoes to be fork tender, add your frozen peas, and butter. Mix the entire curry and let it simmer for another 5-7 minutes. 

10. Once it has cooked, adjust any seasonings or salt, top with fresh cilantro, and serve. Enjoy!