Aloo matar

A variation on one of the most popular vegetarian dishes from Northern India. Aloo matar consists of potatoes and peas in a rich tomato onion based masala. It's easy and quick to make, and really comforting! Other variations on this recipe include gobi masala and aloo gobi matar. This recipe serves 4-6. 

Ingredients

4 medium potatoes, cut into 1 inch dice 

Large handful frozen peas 

3 tomatoes, diced 

1 medium onion, finely diced 

Thumb size piece of ginger, crushed 

3 cloves garlic, crushed 

1 green chilli, finely diced 

10-12 cashews, soaked in warm water for 1hr 

1 tsp kasoori methi 

Vegetable oil 

Salt to taste 

Water as required 

You'll need these spices

1/2 tsp Kashmiri chilli powder 

1 tsp garam masala 

1/2 tsp turmeric 

1 tsp coriander powder

1 tsp cumin seeds 

Method

• In a blender, whizz the cashews with a little water until a smooth paste. Set aside.
  
  
• In a large frying pan or saucepan add a little vegetable oil. Add the cumi seeds and fry until fragrant. Add the onions and fry for approximately 10 minutes until golden.
  
  
• Add the garlic, ginger and green chilli and fry for 2 minutes to release the raw aroma.
  
  
• Add the diced tomatoes. Mix well and cook until mushy, around 10-15 minutes on a medium heat.
  
  
• Now add the Kashmiri chilli powder, coriander powder, garam masala and turmeric. Mix well for cook for 1 minute.
  
  
• Transfer this tomato mixture to a blender and blend until smooth.
  
  
• Transfer back to the large frying pan, and add 1 – 2 cups of water.
  
  
• Tip in the diced potatoes and cook for around 10-15 minutes on a medium heat until they are soft. You don’t want them to be mushy but just cooked through.
  
  
• Reduce the heat and add the frozen peas. Cook for 2 minutes until the peas have warmed through.
  
  
• Stir in the cashew paste and kasoori methi. Add salt to taste and cook for 1 more minute. 
  
  
• Serve with rotis or steamed rice.