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My review
Aloo Matar
Vaijayanti Tamhankar
"Here is a delightful dish - potatoes and peas in a tomato puree sauce. It's pretty easy to rustle up, and adds zing to any meal. The best thing is that all of the ingredients are readily available. Serve hot with naan, puris, rotis, or plain rice."
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Ingredients
45 m servings 487 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Heat the oil in a wok over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
- Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 487 calories; 14.5 g fat; 81.7 g carbohydrates; 9 g protein; 0 mg cholesterol; 898 mg sodium. Full nutrition
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Reviews
Read all reviews 93130 Ratings
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Most helpful positive review
9/10/2003
I gave this recipe 5 stars because it was easy to make, tasted great, and best of all, it was the first Indian dish I have ever prepared. I didn't have a wok but found that using a large, non-s...
Most helpful critical review
4/17/2007
This tasted pretty good at first, but quickly got old. It's essential to partly cook the potatoes first. Through doing this there's no need to add extra tomato puree, as this just made the mea...
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9/10/2003
I gave this recipe 5 stars because it was easy to make, tasted great, and best of all, it was the first Indian dish I have ever prepared. I didn't have a wok but found that using a large, non-s...
6/3/2005
Great recipe...I tend to change things alot though: I only used 2 potatoes, and an entire large bag of frozen peas. Also doubled or even tripled spices. Rather than sugar I used about a tsp. eac...
1/28/2006
I thought it was good, but it really needing some spicing up. Only 1 1/2 tsp of garam masala? I probably used at least 2 TBS just in order to taste it. I used chopped garlic and ginger, worke...
12/10/2005
I made a few modifications, but it turned out to be delicious. I used a combination of fresh ginger and garlic for the garlic ginger paste. I also couldn't find the darn garam masala at the stor...
1/6/2003
Very good, however, there was a little too much paprika for my taste. After cutting down on that, this is a very good way to make to Aloo Matar.
4/17/2007
This tasted pretty good at first, but quickly got old. It's essential to partly cook the potatoes first. Through doing this there's no need to add extra tomato puree, as this just made the mea...
5/27/2004
This is a great dish; the recipe is easy to make and the ingredients are easy to obtain. I'd hate for someone not to try this recipe because they can't find "ginger garlic paste." It is reall...