I don’t know a lot about Indian food, but I know I love it.
For a cheap recipe lover like myself, Indian food is the jackpot. Especially the vegetarian dishes, like this one. A lot of these recipes feature, potatoes, peas, chickpeas, lentils, tofu, and other budget-friendly ingredients. The total cost of this recipe? Less than $4 for four servings!
The other day, I picked up a jar of Rogan Josh seasoning from Penzey’s Spices. I found this similar on on Amazon: Ajika Organic Roganjosh Spice Blend – Indian Kashmiri Seasoning. I kind of played this dish by ear, loosely adapting this recipe. If you can’t find an Indian spice blend, feel free to follow these recipe directions instead.
Aloo Matar: Indian Pea and Potato Curry Recipe
Yield: 4 servings
Total Time: 35 minutes
This dish tastes great the next day. If you have leftovers, make them for tomorrow's lunch.
Olive oil, for frying
1 medium onion, chopped
4 large cloves of garlic, minced
1 knob of ginger, peeled and minced (about 2 teaspoons minced)
4 small potatoes, boiled until tender but not mushy
1 14.5-ounce can chopped tomatoes
1 to 2 teaspoons Rogan Josh or other Indian spice blend (see notes above)
1 teaspoon hot chili flakes
2 teaspoons sugar
Salt, to taste
2 cups frozen peas
Cut boiled potatoes into small chunks. Set aside.
In a large frying pan, heat one to two tablespoons of olive oil. Add onion and cook until onions begin to soften. Add garlic and ginger and cook for another 30 seconds. Add potato chunks and cook for 3 more minutes, until lightly browned. Add tomatoes, spices, sugar and salt. Simmer for about 10 minutes, until flavors come together. Add peas and cook for a few more minutes until heated. Remove from heat. Serve with plain yogurt and naan bread or rice.