Aloo Matar

Aloo Matar

77

"Here is a delightful dish - potatoes and peas in a tomato puree sauce. It's pretty easy to rustle up, and adds zing to any meal. The best thing is that all of the ingredients are readily available. Serve hot with naan, puris, rotis, or plain rice."
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Ingredients

45 m servings 487 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 81.7g
  • 26%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
  2. Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

77
  1. 112 Ratings

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Most helpful positive review

I gave this recipe 5 stars because it was easy to make, tasted great, and best of all, it was the first Indian dish I have ever prepared. I didn't have a wok but found that using a large, non-s...

Most helpful critical review

This tasted pretty good at first, but quickly got old. It's essential to partly cook the potatoes first. Through doing this there's no need to add extra tomato puree, as this just made the mea...

I gave this recipe 5 stars because it was easy to make, tasted great, and best of all, it was the first Indian dish I have ever prepared. I didn't have a wok but found that using a large, non-s...

Great recipe...I tend to change things alot though: I only used 2 potatoes, and an entire large bag of frozen peas. Also doubled or even tripled spices. Rather than sugar I used about a tsp. eac...

I thought it was good, but it really needing some spicing up. Only 1 1/2 tsp of garam masala? I probably used at least 2 TBS just in order to taste it. I used chopped garlic and ginger, worke...

I made a few modifications, but it turned out to be delicious. I used a combination of fresh ginger and garlic for the garlic ginger paste. I also couldn't find the darn garam masala at the stor...

Very good, however, there was a little too much paprika for my taste. After cutting down on that, this is a very good way to make to Aloo Matar.

This tasted pretty good at first, but quickly got old. It's essential to partly cook the potatoes first. Through doing this there's no need to add extra tomato puree, as this just made the mea...

Not enough flavor. Too much potatoe, not enough peas.

This was so good! I really loved it, and it's really cheap and easy to boot. I also used a large pot rather than a wok and used 12 tablespoon each of grated ginger and crushed garlic rather th...

This is a great dish; the recipe is easy to make and the ingredients are easy to obtain. I'd hate for someone not to try this recipe because they can't find "ginger garlic paste." It is reall...