Vegan Aloo Matar Recipe

Aloo matar or mutter an Indian inspired pea and potato curry.

Vegan Aloo Matar Recipe

I adore this simple vegan pea and potato curry or aloo matar, fresh chilli gives a nice punch of heat that sits alongside earthy turmeric and fenugreek.

Course Main Course

Cuisine Anglo Indian

Diet Vegan, Vegetarian

Keyword aloo matar, aloo mutter, Indian pea and potato curry, pea and potato curry

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings Servings

Calories 496kcal

Author Brian Jones

Ingredients

2 Medium Potatoes 350g
1 Medium Onion 150g
2 Small-Medium Tomatoes 200g total
2 Green Chilli Peppers
3 Garlic Cloves
35 g Ginger 1 Thumb Sized Piece
2 tablespoon Cooking Oil
10 cm Cassia Bark 4"
6 Cardamom Pods
1 teaspoon Black Mustard Seeds
1 teaspoon Cumin Seeds
2 teaspoon Gram Flour
2 teaspoon Kashmiri Chilli Powder
½ teaspoon Ground Turmeric
½ teaspoon Ground Coriander
⅛ teaspoon Asafoetida
½ teaspoon Black Pepper
½ teaspoon Salt
500 ml Water 2 Cups
2 teaspoon Dried Fenugreek
1 teaspoon Garam Masala
175 g Peas 1¼ Cups (defrosted if frozen)

Instructions

Peel the potatoes and cut them into a 35-40mm or 1½" dice, then plunge them in cold water whilst you prepare the remaining ingredients.
Top and tail the onion, cut it in half, peel it, then cut it into strips (top to bottom) 5-6mm (¼") thick.
Cut the tomatoes into a 1cm or around ½" dice.
Slit the chilli peppers in half lengthways, but do not cut all the way through; leave around 1cm (½") at the stalk end.
Peel and mash the garlic cloves.
Peel and grate the ginger.
Heat a wok over a medium-high heat and when it is hot, add the oil, cassia bark, cardamom pods, mustard seeds, cumin seeds and slit green chillies, then stir for 30 seconds.
Throw in the onions and cook for 10-12 minutes or until they are nicely coloured. Stir this mix regularly to prevent the seeds from burning.
Add the garlic and ginger and cook for a further 30 seconds.
Sprinkle over the gram flour, chilli powder, turmeric, coriander, asafoetida, black pepper and salt, then cook for 1 minute, stirring all of the time to gently cook out the spices and flour.
Add the tomatoes and potatoes, stir everything to coat, then pour in the water and again stir, reduce the heat to low and cook for 50-60 minutes or until the potatoes are nicely cooked.
Sprinkle in the garam masala, crush the dried fenugreek leaves into the sauce and add the peas, then cook for a final 2 minutes before serving.

Video

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