Aloo Matar: Indian Pea and Potato Curry Recipe

Indian pea and potato curry (Aloo Matar) recipe

I don’t know a lot about Indian food, but I know that 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. These are unapologetic vegetarian recipes that are main-course worthy.

The total cost of this recipe? Less than $4 for four servings! Much less than what you’d pay at an Indian restaurant. And this makes a huge batch.

Buying Indian Spices

The other day, I picked up a jar of Rogan Josh seasoning from Penzey’s Spices. You can find Indian spice blends at most grocery stores. 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.

Whenever I eat Indian food, I have to have naan bread. Although I must commit to making my own one of these days, I enjoy the frozen naan bread from Trader Joe’s. If I’m in a hurry, I just pop it in the microwave for a few seconds. But it’s best when baked in the oven.

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Aloo Matar: Indian Pea and Potato Curry Recipe

Yield: 4 servings

Prep Time: 10 min

Total Time: 25 min

This dish tastes great the next day. If you have leftovers, heat them up for tomorrow's lunch.

Ingredients:

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

Directions:

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, allowing the flavors to 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.

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2 Responses to “Aloo Matar: Indian Pea and Potato Curry Recipe”

  1. 1

    Eileen — February 13, 2013 @ 7:37 pm

    Homemade Indian food is really the best, isn’t it? I bet it would be really interesting to experiment with making different spice blends for something like this too!

  2. 2

    10 Vegan Dishes Even Carnivores Will Devour | Yummly — February 21, 2013 @ 6:30 pm

    [...] Aloo Matar – Indian Pea and Potato Curry from Cheap Recipe Blog [...]

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