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The Vegan Aloo Matar
Aloo Matar is a vegan side dish of Pakistani style potato and green peas dry curry recipe. It’s a humble dish that offers simplicity with full flavour.
This dish is one of the kinds you want to cook when you don’t have much time to spend in the kitchen for whatever reason.
It uses simple ingredients. And it’s so easy and quick to make that you only need about 20 minutes to create this tasty dish.
Yes, I actually timed myself when cooking it. It took me roughly 20 minutes. In fact, in that 20 minutes, I also managed to cook Basmati rice on the side at the same time. So the full meal was ready in about less than an hour.
Side Dish And Main Course
I often serve this potato and green peas curry as a side dish alongside meaty stuff such as aloo gosht, kebabs, or chicken karahi, etc.
Apart from the spices, we only need potatoes, green peas, tomatoes, ginger and garlic to make this dish.
When it comes to potatoes, I suggest you choose a waxy type of potatoes. New potatoes, jersey royal or charlotte potatoes are good options. The reason is that the spud won’t break and go mushy easily. So stay away from floury potatoes such as Maris Piper, Desiree, King Edward, etc.
Ideally, you use fresh green peas that obviously offer a better taste. But don’t fret if you can only get the frozen ones. They will do an equally tasty Aloo Matar too.
As for ginger garlic, at times, I make ginger garlic paste in bulk and store it in the freezer. Other times, I buy the readily crushed ginger garlic from the shop that comes as frozen cubes.
So if you only have fresh ginger and garlic, you can mince and pound ½ inch ginger with 4 cloves of garlic. This should be more than enough for this recipe.
So, first, you sizzle the whole cumin seeds and whole black mustard seeds with a little bit of oil. Then add in the rest of the spices (ground cumin, paprika powder, ground coriander, turmeric powder and dried chilli flakes), salt, and ginger garlic paste. Stir and fry until the spices release their delicious aroma.
Next, you put the prepared and cut potatoes in and continue cooking for about five minutes before adding the green peas and tomatoes.
Cook at medium-high heat with the pan lid on for about 10 minutes until the vegetables are soft and fully cooked. During this time, keep checking and stirring to prevent burning at the bottom of the pan. And try to mash the tomatoes as much as you can at the same time.
Though it’s a dry curry type of dish, you don’t want it to over-dry. So add ¼ cup of water if you find it too dry.
Thank you for checking this recipe out. I hope you’re now wanting to try it. When you do, please share what you think about the recipe in the comments below.
And before you go, check out my other Pakistani side dish recipes that you may like.
- Aloo Methi: potato and fenugreek leaf dry curry.
- Aubergine curry.
- Chana Aloo: chickpea and potato curry.
- Aloo Palak: potato and spinach curry.
- Mung Bean curry: whole mung bean dal.
Thank you and all the best.