Aloo Matar

Name: Aloo Matar
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 4 potatoes; 200 g green peas; 2 tomatoes; 1 tsp cumin; 1 tsp garam masala; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Aloo Matar is a comforting staple that finds its place in the heart of Indian home cooking. It's a dish often prepared in family kitchens, where the salt is judged by hand and the oil is used generously, creating a meal meant for sharing. This version captures the essence of everyday Indian dining, with no pretensions, just honest flavors that have been cherished across generations.

The dish should feel hearty, with tender potatoes and vibrant green peas, all infused with the warmth of cumin and the aromatic depth of garam masala. The tomatoes lend a subtle tang, harmonizing the spices into a cohesive whole. It's a simple yet satisfying experience, inviting you to savor each comforting bite.

Ingredients

4potatoes
200 ggreen peas
2tomatoes
1 tspcumin
1 tspgaram masala
2 tbspoil
to tastefine sea salt

Method

Peel and dice the 4 potatoes into 1-inch cubes. Chop the 2 tomatoes into small pieces. Measure out 200 g of green peas and set aside. This preparation ensures even cooking and allows you to focus on the cooking process without interruptions.
Heat 2 tablespoons of oil in a large, deep pan over medium heat. Once the oil is shimmering, add 1 teaspoon of cumin seeds. Allow them to sizzle and become fragrant, which should take about 30 seconds. This step releases the essential oils from the cumin, infusing the oil with flavor.
Add the diced potatoes to the pan, stirring to coat them evenly with the cumin-infused oil. Cook for about 5 minutes, stirring occasionally, until the potatoes start to develop a light golden crust. This initial cooking helps the potatoes hold their shape and adds a layer of flavor.
Add the chopped tomatoes to the pan, stirring them into the potatoes. Cook until the tomatoes soften and begin to break down, forming a sauce that coats the potatoes. This should take about 5-7 minutes, and you'll notice the tomatoes releasing their juices.
Stir in the 200 g of green peas, mixing them well with the potatoes and tomatoes. Add 1 teaspoon of garam masala and salt to taste. Continue to cook, stirring occasionally, until the potatoes are tender and the peas are cooked through. The dish is ready when the potatoes are fork-tender and the peas are bright green.
Taste the Aloo Matar and adjust the salt if necessary. Serve hot, ideally with warm bread or rice, to enjoy the full flavors of this comforting dish.