Aloo Matar


I don’t know about you, but I love Indian food! The spice palette works so well with a variety of different vegetables. And let’s not forget – those delicious, aromatic spices also have healing benefits:

  • Turmeric is a fabulous anti-inflammatory
  • Ginger aids digestion
  • Cinnamon can lower cholesterol and help regulate blood sugar
  • Cloves have antibacterial, antiviral and antifungal properties
  • Cardamom helps in countering stomach acidity and improves digestion

Aloo Matar is a classic Punjabi dish. A spicy combination of potatoes and peas. There are many variations of this recipe, here’s one that is both easy to prepare and  delicious.

Serves 4-6


  •  ¼ teaspoon black mustard seeds
  • 1-2 pods cardamoms
  • 4 cloves
  • 1 inch cinnamon stick
  • 5-6 medium tomatoes, cubed
  • 1 tsp cayenne pepper powder
  • 1 tsp cumin powder
  • 1½ tsps coriander powder
  • 1″ piece of ginger, minced
  • 1/4 tsp Garam Masala
  • 2-3 cloves garlic
  • 3 medium russet potatoes, peeled and cut into large cubes
  • 1 cup fresh, canned or frozen green peas, rinsed and drained
  • 2 teaspoons finely chopped fresh cilantro (optional)


In a pan dry roast the mustard seeds, cardamom, cloves, cinnamon stick, stirring once the mustard seeds start to pop. Add the tomatoes; cook till the tomatoes soften, about 3-4 minutes. Add 2 cups of water and let cook for 2-3 minutes, add the other seasoning and cook for 10-15 minutes.

While the tomatoes are cooking, in a pan bring 2-3 cups of water to boil, add the potatoes un-peeled and cook till the potatoes are fork tender. Remove from heat and let cool. Add the potatoes and peas to the tomato sauce and cook for 7-10 minutes.
 Sprinkle cilantro (if using) and serve hot with steamed wild rice.

Cooking & preparation time: 35-40 minutes

Eat Healthy & Thrive


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