Aloo Mattar

  • Serves 4-6
  • Preparation Time: 10
  • Cook Time: 35-45 minutes

INGREDIENTS:

  • ¼ teaspoon black mustard seeds
  • 1-2 pods cardamoms
  • 4 pods clove
  • 1 inch cinnamon stick
  • ¼ teaspoon cumin seeds
  • 1 pinch asafetida (optional)
  • 5-6 medium tomatoes, cubed
  • 1 teaspoon cayenne pepper powder
  • 1 teaspoon cumin powder
  • 1½ teaspoons coriander powder
  • Salt to taste
  • 3 medium russet potatoes
  • 1 cup fresh, canned or frozen green peas
  • 2 teaspoons finely chopped fresh cilantro (optional)

Aloo Mattar is a very common dish in India. Many households have their own original recipe. This is my mother’s recipe, which is my favorite! Enjoy!

Instructions: 

In a pan dry roast the mustard seeds, cardamom, cloves, cinnamon stick, stirring once the mustard seeds start to pop, add the cumin seeds and asafetida. Add the tomatoes; cook till the tomatoes soften, about 3-4 minutes. Add 2 cups of water and let cook for 2-3 minutes, add the cayenne pepper, cumin powder, coriander powder, salt and cook for 10-15 minutes.

While the tomatoes are cooking, in a pan bring 2-3 cups of water to boil, add the potatoes un-peeled and cook till the potatoes are soft, about 10-15 minutes. Remove from heat and let cool. Peel the skin and cut into 1 inch cubes. Rinse green peas in water and strain the water out. Add the potatoes and peas to the tomato sauce and cook for 7-10 minutes.
 Sprinkle cilantro (if using) and serve hot with steamed rice or whole grain bread.

Chef’s Note:

Asefetida is a spice derived from the resin extracted from a plant root. It has a pungent aroma that is very strong when raw but works as a flavor enhancer when cooked. It gives a unique flavor to most Indian dishes. It is also called “Hing,” available in most Indian grocery stores.

Darshana Thacker

Darshana Thacker is a vegan chef who specializes in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she’s known for her hearty and distinctly flavorful creations, which draw inspiration from a wide range of ethnic traditions. Chef Darshana was a lead recipe contributor for the New York Times best seller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook and Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Chef Darshana has catered numerous events, served as a private chef and regularly holds individual and group cooking classes. Visit DarshanasKitchen.com for more.

View all contributions by Darshana Thacker