Aloo Mattar

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Sweet Pea Living | Aloo Matter | Plant Based | Vegan

Aloo Mattar is one of my favorite Indian dishes. It features potatoes (aloo) and peas (mattar) in a spiced creamy tomato sauce. For me, it doesn’t get any better than that. However, I know a lot of my friends and family members despise peas. So, in order to appease the masses, I created a version of this dish that features russet potatoes, tomatoes, peas, mushrooms, zucchini, eggplant, and some delightful cilantro garnish. I hope you love this recipe as much as I do.

Aloo Mattar


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

INGREDIENTS
 2 medium russet potatoes, cleaned and cut into cubes
 1 tbsp extra virgin olive oil (EVOO)
 3 extra virgin olive oil (EVOO)
 1 tsp ginger garlic paste
 ½ yellow onion, diced
 30 oz diced tomatoes (two 15-ounce cans)
 2 cups vegetable broth
 ½ cup frozen peas (optional)
 1 cup cremini mushrooms, sliced thinly
 1 zucchini, diced
 1 small eggplant, diced
 ½ tsp cumin powder
 ½ tsp turmeric
 1 tsp red chili powder
 ½ tsp garam masala powder
 ½ tsp yellow curry powder
 ¼ tsp salt
 cilantro, chopped

INSTRUCTIONS
1

In a medium saucepan, boil the potatoes for 10-15 minutes. The potatoes do not need to be fully cooked, just slightly softened. Drain and set aside.

2

Heat EVOO in a large non-stick pan over medium heat. Add ginger garlic paste and onions. Saute 1-2 minutes, until the onions are translucent.

3

Add the canned tomatoes, vegetable stock, peas, mushrooms, zucchini, eggplant, cumin, turmeric, red chili powder, garam masala, and curry powder. Cover and cook for 10 minutes, until vegetables have softened.

4

Add the potatoes and mix well. Add chopped cilantro and mix.

5

Serve hot with your favorite naan.

Ingredients

INGREDIENTS
 2 medium russet potatoes, cleaned and cut into cubes
 1 tbsp extra virgin olive oil (EVOO)
 3 extra virgin olive oil (EVOO)
 1 tsp ginger garlic paste
 ½ yellow onion, diced
 30 oz diced tomatoes (two 15-ounce cans)
 2 cups vegetable broth
 ½ cup frozen peas (optional)
 1 cup cremini mushrooms, sliced thinly
 1 zucchini, diced
 1 small eggplant, diced
 ½ tsp cumin powder
 ½ tsp turmeric
 1 tsp red chili powder
 ½ tsp garam masala powder
 ½ tsp yellow curry powder
 ¼ tsp salt
 cilantro, chopped

Directions

INSTRUCTIONS
1

In a medium saucepan, boil the potatoes for 10-15 minutes. The potatoes do not need to be fully cooked, just slightly softened. Drain and set aside.

2

Heat EVOO in a large non-stick pan over medium heat. Add ginger garlic paste and onions. Saute 1-2 minutes, until the onions are translucent.

3

Add the canned tomatoes, vegetable stock, peas, mushrooms, zucchini, eggplant, cumin, turmeric, red chili powder, garam masala, and curry powder. Cover and cook for 10 minutes, until vegetables have softened.

4

Add the potatoes and mix well. Add chopped cilantro and mix.

5

Serve hot with your favorite naan.

Aloo Matter

Aloo Mattar

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