Vegan Aloo Matar
Potato-pea curry vegan style with cumin, coriander.
For 3 servings
Sauté the aromatics and spices
Heat oil in a pan and add the cumin seeds. Once they begin to sizzle, add the chopped onions and ginger-garlic paste. Sauté for about five minutes until the onions become translucent and the raw smell of the paste disappears, then stir in the turmeric.
TIPKeep the heat on medium to prevent the turmeric and garlic from burning.Cook the vegetables until tender
- Stir in the diced potatoes, green peas, and salt to coat with the aromatics.
- Add half a cup of water and cover the pan with a tight-fitting lid.
- Cook on medium-low heat for 14 minutes until the potatoes are fork-tender.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the potato cubes into uniform 1/2-inch pieces to ensure they cook at the same rate as the peas.
- 2For a thicker gravy, lightly mash a few of the cooked potato cubes with the back of your spoon at the end.
- 3Add the salt early to help the potatoes release moisture and cook more evenly.
Adapt it for your goals.
Low sodium
Reduce salt by half and add a teaspoon of amchur (dried mango powder) or lemon juice for a tangy kick.
spicierSpicier
Incorporate two slit green chilies or a half teaspoon of red chili powder during the sautéing step.
diabetic friendlyDiabetic friendly
Replace half of the potatoes with cauliflower florets to reduce the overall glycemic load.
Why this is on our healthy list.
High in Dietary Fiber
Potatoes and peas provide significant fiber to support healthy digestion.
Rich in Antioxidants
Turmeric and ginger provide anti-inflammatory compounds for immunity.
Complex Carbohydrate Source
Provides sustained energy levels without rapid blood sugar spikes.
Frequently asked questions
Yes, this dish is naturally low in fat and high in fiber, making it an excellent choice for heart-healthy and weight-management diets.
