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Aloo Tomato Matar Curry Recipe

Recipe By Dr ss goutham chakravarthy

#Tomato This easy Indian Aloo Matar Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal.

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Aloo Tomato Matar Curry
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Ingredients for Aloo Tomato Matar Curry Recipe

  • 1/2 Pieces Tomatoes
  • 1/2 Pieces Green chillies
  • 1 Pieces Potatoes
  • 1/2 tablespoon Olive oil
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Coriander powder
  • 1/4 teaspoon Cumin powder
  • 1/4 tablespoon Olive oil
  • 1/4 teaspoon Cumin seeds
  • 1/4 Pieces Onion
  • 1/4 tablespoon Garlic paste
  • 1/4 tablespoon Ginger paste
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon chilly powder
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Coriander powder
  • 1/4 teaspoon Cumin powder
  • As Required Salt
  • 0.38 cups Green peas
  • 1/4-1/2 cups water
  • 1/4 tablespoon kasuri methi
  • 1/4 teaspoon Garam masala
  • 0.06 cup Cilantro

Directions: Aloo Tomato Matar Curry Recipe

  • STEP 1.step 2:-
  • STEP 2.Add roughly chopped tomatoes and green chillies to a blender jar. Blitz to make a smooth puree. When done, keep it aside.
  • STEP 3.Heat oil in a pan. Add turmeric powder, coriander powder, cumin powder and salt. Fry the spices for 15 seconds.
  • STEP 4.Add the peeled and chopped potatoes to the pan. Mix, cover and saute on medium flame till they are crispy and cooked. This could take 8-10 minutes.
  • STEP 5.Transfer to a plate and keep it aside for now.
  • STEP 6.Heat oil in the same pan, temper the cumin seeds. Then add the onions, garlic and ginger paste. Saute till the raw smell goes away and the onions turn translucent.
  • STEP 7.Then add the tomato puree along with sugar. Saute for 3-4 minutes.
  • STEP 8.Now add the spices like turmeric powder, coriander powder, cumin powder, chilly powder, and salt. Mix and let it cook for a minute. Add 1-2 tablespoons of water to prevent the spices from sticking to the pan.
  • STEP 9.Then add the green peas. Continue to saute for another 5 minutes.
  • STEP 10.Add water to get the desired consistency. Bring to a boil and cook for another 3-4 minutes.
  • STEP 11.Now, add the fried potatoes to the pan. Mix and continue to cook the vegan curry for 2 more minutes.
  • STEP 12.Crush Kasuri methi between your palms and add it to the pan along with garam masala.
  • STEP 13.Garnish with chopped cilantro. Mix and take it off the flame.
Nutrition
value
165
calories per serving
11 g Fat5 g Protein10 g Carbs6 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    5g
  • Carbs
    10g
  • Fiber
    6g

MacroNutrients

  • Carbs
    10g
  • Protein
    5g
  • Fiber
    6g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    61mg
  • Iron
    3mg
  • Vitamin A
    472mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    39mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    25mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    49mg
  • Manganese
    < 1mg
  • Phosphorus
    59mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Dr ss goutham chakravarthy