Aloo Matar

Making Aloo Matar

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1. Heat the oil in a wide pan and fry the cumin seeds for 20 seconds. Add the onion and cook for 8 minutes until golden.

   Mark done

2. Add the ginger and garlic paste, tomatoes, coriander, turmeric and chilli powder and cook for 5 minutes until the oil separates.

   Mark done Start 5 min timer

3. Add the potatoes, water and salt, bring to the boil, cover and simmer for 12 minutes until tender.

   Mark done Start 12 min timer

4. Add the peas and cook for 3 minutes. Stir in the garam masala.

   Mark done Start 3 min timer

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Small Things That Help

• Cook the onion until golden before adding the spices.
• Cut the potatoes into even cubes.
• Add the peas late so they stay bright.
• Mash a few potatoes against the pan to thicken the gravy.

Swaps and Variations

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• Chapati
• Steamed basmati rice
• Cucumber raita
• Pickle

Keeping and Reheating

Keeps in the fridge for 3 days. Reheat gently with a splash of water.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.