Indian potatoes and peas (aloo mattar) recipe

Recipe for indian potatoes and peas (aloo mattar) in our easy ethnic recipes collection. This savory mixture of potatoes and peas can be eaten as part of a vegetarian meal or served with chapatis for lunch or a snack. It also makes an excellent filling for samosas.

Recipe ingredients

• 2 tablespoons vegetable or peanut oil
• 1 green chili, chopped
• 1 teaspoon chopped fresh ginger
• 1 clove garlic, chopped
• 1 small onion, chopped
• 1/2 teaspoon salt
• 3 large potatoes, peeled and chopped
• 2 cups water
• 1, 10 ounces, package frozen peas, thawed, or 1, 17 ounces, can green peas, drained
• 1/4 cup cashews for garnish

How to make indian potatoes and peas (aloo mattar)

• In a large skillet, heat oil over medium-high heat. Add chili, ginger, garlic, onion, and salt and fry about 3 minutes, stirring frequently, or until mixture is brown and fragrant.
• Add potatoes and water and stir to combine. Cover skillet, lower heat, and simmer about 20 minutes, or until potatoes are tender.
• When potatoes are cooked, add peas and simmer 3 minutes, or until peas are heated through.
• Serve potatoes and peas hot, or at room temperature with cashews sprinkled on top.

Preparation time: 20 minutes
Cooking time: 25 to 30 minutes
Serves 4 to 6

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