Aloo Matar (Indian Potato and Green Pea Curry)

Name: Aloo Matar (Indian Potato and Green Pea Curry)
Total time: 55 min
Ingredients: 2 tablespoons neutral cooking oil (such as grapeseed oil or vegetable oil); 1 teaspoon cumin seeds; 1 large (12-ounce) red onion, finely chopped (about 1 1/3 cups); 1.5 tablespoons finely chopped (and seeded, if desired) jalapeño chile (from 1 chile); 1 tablespoon finely chopped peeled fresh ginger (from 1 [2-inch] piece ginger); 1 tablespoon finely chopped garlic (from 3 garlic cloves); 1 tablespoon ground coriander; 2 teaspoons ground turmeric; 1.5 teaspoons red chile powder (preferably Deggi); 3 large (4-ounce) plum tomatoes, finely chopped (about 1 1/2 cups); 2 tablespoons kosher salt; 2.5 pounds russet potatoes, peeled and chopped into 1-inch pieces (about 6 cups); 4 cups hot water; 1.5 cups thawed frozen green peas; 0.25 cup chopped fresh cilantro; 3 tablespoons ghee

4.3

(4)

3 Reviews

A blend of fresh ginger, garlic, and jalapeño chile forms the aromatic base for this vegetarian curry from chef Chintan Pandya of New York's Dhamaka. Studded with russet potatoes and sweet green peas, this Aloo Matar is rich and satisfying, with a touch of warm ghee stirred in just before serving.

By Chintan Pandya

Updated on July 20, 2023

Tested by

Food & Wine Test Kitchen

Total Time:

55 mins

Servings:

8

Aloo Matar (Indian Potato and Green Pea Curry) — Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

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Ingredients

2 tablespoons neutral cooking oil (such as grapeseed oil or vegetable oil)
1 teaspoon cumin seeds
1 large (12-ounce) red onion, finely chopped (about 1 1/3 cups)
1 ½ tablespoons finely chopped (and seeded, if desired) jalapeño chile (from 1 chile)
1 tablespoon finely chopped peeled fresh ginger (from 1 [2-inch] piece ginger)
1 tablespoon finely chopped garlic (from 3 garlic cloves)
1 tablespoon ground coriander
2 teaspoons ground turmeric
1 ½ teaspoons red chile powder (preferably Deggi)
3 large (4-ounce) plum tomatoes, finely chopped (about 1 1/2 cups)
2 tablespoons kosher salt
2 ½ pounds russet potatoes, peeled and chopped into 1-inch pieces (about 6 cups)
4 cups hot water
1 ½ cups thawed frozen green peas
¼ cup chopped fresh cilantro
3 tablespoons ghee

Directions

Heat oil in a large Dutch oven over medium-high. Stir in cumin seeds; cook, stirring constantly, until lightly toasted and aromatic, about 1 minute. Stir in onion; cook, stirring occasionally, until beginning to caramelize, about 8 minutes. Stir in jalapeño, ginger, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in coriander, turmeric, and chile powder; cook, stirring constantly, until mixture is fragrant and spices are lightly toasted, about 30 seconds. Stir in tomatoes and salt until fully combined and mixture forms a paste.
Stir potatoes into mixture in Dutch oven; cook, stirring often, 5 minutes. Stir in 4 cups hot water, ensuring potatoes are fully covered. Bring to a boil over medium-high. Reduce heat to medium; cook, stirring occasionally, until potatoes are almost fork-tender, about 12 minutes. Stir in green peas and cilantro; cook, stirring occasionally, until peas are heated through and potatoes are fork-tender, about 2 minutes. Stir in ghee until melted and combined, about 1 minute. Serve hot.