Aloo Matar (Potato and Pea Curry)

This classic vegan Indian curry pairs plant protein-rich green peas with potatoes in a light tomato-spice sauce for a balanced, high-fiber comfort meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 350 g (approx. 2 medium) raw potatoes, peeled and diced · 270 kcal in the whole recipe
• 350 g (approx. 2.5 cups) frozen green peas · 284 kcal in the whole recipe
• 150 g (1 medium) onion, finely chopped · 60 kcal in the whole recipe
• 250 g (2 medium) tomatoes, chopped · 45 kcal in the whole recipe
• 10 g (approx. 2-3 cloves) garlic, minced · 15 kcal in the whole recipe
• 10 g (approx. 1.5 tbsp) fresh ginger, grated · 8 kcal in the whole recipe
• 20 g (approx. 1.5 tbsp) olive oil · 177 kcal in the whole recipe
• 10 g fresh cilantro, finely chopped · 2 kcal in the whole recipe
• 1 tsp cumin seeds, 0.5 tsp turmeric, 0.5 tsp chili powder, 1 tsp garam masala, salt to taste, 360 ml water

Method

1. Heat olive oil in a deep pan over medium heat, add cumin seeds, chopped onion, garlic, and ginger, sauteing for 4-5 minutes until soft.

   

2. Add chopped tomatoes, turmeric, chili powder, and salt, cooking for 5 minutes until the tomatoes form a thick spice base.

   

3. Stir in diced potatoes and 360 ml water, cover, and simmer at 100°C (212°F) for 10-12 minutes until potatoes are partially tender.

   

4. Add frozen green peas and garam masala, cooking uncovered for 5 minutes until the peas are cooked and the sauce thickens.

   

5. Turn off the heat, stir in chopped fresh cilantro, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.